Skillet Lasagna

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Seriously…. This lasagna was tastier than a lot of full-fat versions I’ve had in the past.

The best part about this recipe was the SUPER easy assembly.  No boiling noodles.  No meticulously layering cheeses, with meats, with noodles.  No excessively long baking time.

She might not be the prettiest girl at the party, but she’s certainly going to be getting the most attention.

I don’t know why my lasagna is a She, but she is.

Start by pulsing the whole tomatoes, with their juices, in a food processor until roughly ground and no large pieces of tomato are left – about 12 pulses.  Set tomatoes aside.

Heat the olive oil in a 12-inch nonstick skillet over medium-high heat, add the turkey sausage and cook, breaking up the meat with a wooden spoon, until browned – about 5 minutes.  Transfer the sausage to a paper towel-lined plate.

Add the onion and 1/8 tsp of salt to the fat left in the skillet and return to medium-low heat.  Cover and cook, stirring occasionally until softened, about 8 to 10 minutes.

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Uncover, stir in the garlic and pepper flakes, and cook until fragrant about 30 seconds

Return the sausage to the pan, then scatter the broken lasagna pieces over the top.

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Pour the pureed tomatoes over the pasta, cover, and increase the heat to medium-high.  Cook, stirring often, adjusting the heat to maintain a vigorous simmer.  The pasta will be tender after about 20 minutes.

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Off the mozzarella and half of the Parmesan.  Season with salt and pepper to taste and then dot heaping tablespoons of the ricotta over the top.  Finish by sprinkling the remaining mozzarella and Parmesan.

Cover one final time and let the lasagna sit, off the heat, until the cheese melts, about 2 to 4 minutes.  Sprinkle with basil and serve.

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Delicious, lightened lasagna, delivered to your mouth in less than an hour!

Ingredients

  • 3 (14.5 oz) cans whole peeled tomatoes
  • 1 tsp olive oil
  • 1 pound sweet Italian turkey sausage, casings removed
  • 1 onion, minced (about 1 cup)
  • Salt
  • 3 garlic cloves, minced
  • 1/8 red pepper flakes
  • 10 curly-edged lasagna noodles broken into 2-inch pieces (do NOT use no-boil noodles)
  • 2 oz part-skim mozzarella cheese, shredded (about 1/2 cup)
  • 1/4 cup grated Parmesan cheese
  • Pepper
  • 3/4 cup part-skim ricotta cheese
  • 3 tablespoons chopped fresh basil

Serves 6

Nutritional Info!

Per Serving:

  • Calories: 410
  • Fat: 14g
  • Saturated fat: 6g
  • Cholesterol: 65mg
  • Carbohydrates: 41g
  • Protein: 26g
  • Fiber: 3g
  • Sodium 1100mg
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Tags: , , , , , ,

Categories: Light and Healthy, Meat, Pasta, Recipes

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2 Comments on “Skillet Lasagna”

  1. Christina
    March 19, 2013 at 8:28 pm #

    Just made this, was delicious!

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