Deconstructed Lasagna with Low Carb Pasta

A one pot delicious dinner with melty cheese, and all kinds of flavors! Super easy!



2 boxes (16 ounces) of Good Day Pasta (or substitute any short pasta shape)

1 T.olive oil

½ lb. hot sausage

½ lb. lean ground beef

½ medium onion, diced

3 cloves garlic, minced

1 carrot, finely diced

1 cup beef broth

1 28 oz. can crushed tomatoes

1 t. kosher salt

½ t. black pepper

1 T. sugar

10 fresh basil leaves, torn

½ cup whole milk ricotta

8 ounces fresh mozzarella cheese, torn into bite size pieces, or small mozzarella balls

Parmesan cheese, grated


Cook pasta according to package directions, drain and rinse with cold water and toss with 1 T. olive oil. Set aside.

Preheat oven to 425 degrees.

Add sausage and beef to skillet over medium high heat, break apart and crumble with a wooden spoon. When about halfway browned, add onion, garlic, and carrot, and continue to cook until veggies are soft, about 5 minutes.  Season with salt and pepper.

Add beef broth, crushed tomatoes and sugar and stir until combined.  Add fresh basil.  Bring to a simmer for about 5 minutes.

Add pasta ruffles and gently combine.  Using a spoon, tuck dollops of ricotta into the pasta mixture all around the skillet, some hidden underneath the pasta layers.  Do the same with the fresh mozzarella.

Put the skillet in the oven, uncovered, and cook until the cheese has melted, approximately 5-7 minutes.

Serve immediately and top with fresh Parmesan and more fresh basil.  Enjoy!  (I like to serve in individual bowls or skillets!)



If you want to make this ahead, you can put the skillet in the fridge after the cheese is placed, and the skillet has cooled. When you are ready to reheat, place skillet, covered with foil, in a 350-degree oven for approximately 45 minutes.  Take off foil with 10 minutes left to melt and brown the cheese a bit!

Scroll To Top