Alright so, back to blogging! One of my very favorite meals is lasagna, but let's face it who has the time to make lasagna during the week? So I was stoked when I found this awesome recipe for Skillet Lasagna in a Pampered Chef cookbook called "29 Minutes to Dinner". I love this book because everything is super easy and takes less than 30 minutes to make. It's great!
As I commonly do, I've tweaked the recipe a bit to be my own, but it's delicious and easy anyway you choose to make it! (My version is a great way to sneak extra veggies into your kid's diet without them ever knowing it!)
Ingredients:
(From the cookbook:)
1 jar marinara sauce
3 cups water
8 oz lasagna noodles
1 lb hot Italian turkey sausage or sausage links (casings removed)
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley
1 cup whole milk Ricotta cheese
1/2 cup shredded Mozzarella cheese
1/4 tsp black pepper
(From my kitchen:)
Substitute turkey sausage for lean ground turkey, regular noodles for wheat and whole Ricotta for low or non-fat.
2-3 cups Chopped veggies of your choice - onion, broccoli, cauliflower, mushrooms and squash all work well.
3/4 cup frozen corn.
How to make it:
In a large skillet, brown ground turkey or sausage (I flavor the ground turkey with dried oregano, onion powder, salt and pepper.) Drain as needed.
Add in garlic and veggies and cook for about 2 mins.
Break up lasagna noodles into pieces and layer into skillet with meat and veggies.
Add 1 jar sauce and water.
Stir and bring to a boil.
Reduce to a steady simmer, cover and let cook for about 20 mins.
When noodles are soft, spoon in Ricotta and stir in Mozarella cheese and frozen corn.
Let cook for another 3 or so minutes, turn heat off and let sit for about 2 minutes.
Sprinkle with Parmesan cheese and serve with garlic toast or a side of roasted asparagus.
Enjoy this delicious, fast and healthy comfort dish any day of the week!
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