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Skillet Lasagna with Vegetables

Prep and Cook Time 30 minutes


Makes 6 servings


1/2 pound hot Italian turkey sausage
1/2 pound 93% lean ground turkey
2 stalks celery, sliced
1/3 cup chopped onion
2 cups bottled marinara sauce
1-1/3 cups water
4 ounces uncooked farfalle (bow tie) pasta
1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices (2 cups)
3/4 cup chopped green or yellow bell pepper
1/2 cup reduced-fat ricotta cheese
2 tablespoons finely shredded Parmesan cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


  1. Remove sausage from casing. Cook and stir sausage, turkey, celery and onion in large skillet until turkey is no longer pink. Drain. Add marinara sauce and water; stir to combine. Bring to a boil. Add pasta; stir. Simmer, covered, 12 minutes.
  2. Add zucchini and bell pepper to skillet; stir. Simmer, covered, 2 minutes. Uncover; simmer 2 to 6 minutes more or until vegetables are crisp-tender and desired consistency is reached.
  3. Meanwhile, combine ricotta and Parmesan cheese in small bowl. Drop by rounded teaspoonfuls on top of mixture in skillet. Sprinkle mozzarella cheese over all. Remove from heat; let stand, covered, 10 minutes.

Nutritional Information

Serving Size: 1-1/2 cups lasagna
Fiber 4 g
Carbohydrate 26 g
Cholesterol 48 mg
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 25 %
Calories 263
Protein 24 g
Sodium 802 mg

Dietary Exchange

Meat 2-1/2
Vegetable 2
Starch 1

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