If you're not making lasagna like this, you're probably washing a lot of dishes. This one-skillet dish just might change the way you cook forever.

Summer Veggie and Beef Lasagna Skillet

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and saute for 2-3 minutes or until fragrant.

Add the ground beef and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks. Season with salt and pepper to taste. 

Add zucchini, mushrooms, diced tomatoes, tomato sauce, Italian seasoning and red pepper flakes and cook for 1 minute. 

Stir in pasta and beef broth. Bring to a boil and cover pan with lid and reduce heat. 

Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much. 

Simmer for 10 minutes and stir in spinach and fresh basil. Cover and simmer for remaining 4-5 minutes or until pasta is tender.  

Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed. 

Evenly top with dollops of ricotta cheese and shredded Parmesan cheese and cover pan for an additional 2 minutes until cheese is melted. 