Skillet Lasagna with Vegetables the Editors of Publications International, Ltd.
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|
|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|
- 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.
- 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.
- 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.
|Serving Size:||1-1/2 cups lasagna|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||25 %|
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