I love stovetop lasagna recipes. They are perfect for busy days when putting together a pan of lasagna just isn’t possible. You get all of those fantastic lasagna flavors in a dish that’s ready in 30 minutes.
A few months ago I posted a recipe for stovetop lasagna. That version is fabulous with its beefy, homemade sauce. Today’s Easy Skillet Lasagna is just as delicious, but lightens things up a bit with turkey sausage and low fat cheeses.
The recipe doubles easily, just upgrade to a dutch oven for more room.
1/2 pound Italian turkey sausage links, casings removed
1 small onion, chopped
14 ounces marinara sauce
2 cups uncooked whole wheat egg noodles
1 cup water
1/2 cup chopped zucchini
1/2 cup fat-free ricotta cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese
1. In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up the sausage. Drain.
2. Stir in sauce, noodles, water and zucchini. Bring to a boil. Reduce heat and simmer, covered, 10 minutes or until noodles are tender, stirring occasionally.
3. In a small bowl, combine ricotta cheese, Parmesan and parsley. Drop by tablespoonfuls over pasta mixture then sprinkle with mozzarella. Cook, covered, 3-5 minutes longer or until cheese is melted.
Recipe from Simple & Delicious Magazine
Jack Jeffery mentioned that he likes Italian food. That makes today the perfect time to tell you about his latest album ‘Enlightened Horizon’. It’s a musical melting pot with some prog, moody ambient electronica, plucky folk and a bit of psychedelia.
“Our Own Past” is a nice little slice of retro rock, especially with all that mellotron.