Grain-free Skillet Lasagna

This recipe is a delicious one-pot meal that is sure to please the family!  Summer squash makes a great stand-in for pasta, and this recipe is just loaded with veggies.  This is one of my husband's favorite meals that can be frozen and then taken to work for lunch.

Grain-free Skillet Lasagna

• one medium onion, chopped
• 2 carrots, peeled and chopped
• 2 Tb butter, preferably from grassfed cows
• 1.5 pounds ground beef
• celtic sea salt and freshly ground pepper
• 2 cloves garlic, minced or pressed
• 7-8 medium summer squash (such as zucchini or yellow crookneck)
• 26-oz jar marinara (or use homemade)
• 8-oz low moisture mozarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1& 1/2 cups cottage cheese
• 1/4 cup fresh basil, minced
• Equipment needed: 12-inch skillet with lid

1. Melt butter in a  large 12-inch skillet over medium heat.  Add the onion and carrots. Season with salt and pepper, then saute for about 8-10 minutes until the onion is soft.  Stir occasionally.
2. While the onions and carrots are cooking, make the squash noodles. Using a vegetable peeler, make long noodles from the squash, rotating the squash as you go to make the most of each one.  When you have only a small piece left, use a knife to make a few more very thin slices.  The noodles don't have to be perfect, so don't stress if some are short and some are long.  When you're done, you'll have a small mountain of noodles. 
3. Crumble the ground beef into the skillet with the carrots and onions.  Season with salt and pepper.  Brown the beef over medium heat for several minutes. 
4. Add the garlic and saute for about 1 minute.  Then add the squash noodles and marinara sauce.  Bring to a simmer, then cover and let cook for 5-7 minutes (until the noodles are nearly done to your liking). Stir occasionally.
5. Uncover the pot and simmer uncovered for a few minutes to allow some of the moisture to evaporate.  
6. Turn off heat and sprinkle half of the Parmesan and mozarella cheese into the skillet.  Stir the cheese into the meat and veggies.  Then use a large spoon to add dollops of cottage cheese into the skillet. Push the cottage cheese down into the meat and veggies slightly.  Then sprinkle the remaining Parmesan and mozarella cheese on top.  Sprinkle the fresh basil over the top.
7. Put the lid back onto the skillet and let it rest for a few minutes to allow the cheese to melt.  Then scoop into bowls and serve!

This recipe is part of Slightly Indulgent Tuesdays at SS&GF, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!