Stovetop Lasagna

2 teaspoons of Cooking Oil

1 medium Yellow Onion, diced

2 cloves of Garlic, minced

1 pound of Extra Lean Ground Beef

1 Red Pepper, diced

1 Zucchini, diced

2 teaspoons of dried Oregano

2 teaspoons of dried Thyme

1 teaspoon of Fennel Seeds

1 large can of Crushed Tomatoes

1 small can of Tomato Sauce

1½ cups of Low Sodium Beef or Chicken Broth

500g of Farfalle

1 cup of Mozzarella, shredded or grated

½ cup of Parmesan, shredded or grated

2 tablespoons of fresh Parsley, for garnish

Heat oil in a large skillet over medium heat. Add onions and sauté for 2-3 minutes, until soft and translucent.
Add the ground beef and brown all over, about 5-8 minutes.
Reduce heat to low, add bell pepper, zucchini, garlic, and seasonings. Cook ~5 minutes, until fragrant.
Add crushed tomatoes, tomato sauce, broth, and pasta. Bring to a boil then reduce heat and simmer, about 15-20 minutes or until pasta is al dente.
Remove from heat and stir in mozzarella and parmesan.
Serve warm and sprinkle with fresh parsley to garnish.

Satisfies that lasagna craving with a fraction the amount of time and effort! Adapted from Number 2 Pencil.