Skinny Skillet Lasagna (30 Minutes)
Ingredients
- 1 pound extra-lean ground beef, I used Trader Joe’s 96% fat-free ground beef
- 1 tablespoon fresh garlic, minced
- 1½ cups mushrooms, sliced
- 1 cup onions, chopped
- 1 cup zucchini, chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt & fresh ground pepper, to taste
- 6 dry whole-wheat or whole-grain lasagna noodles, broken into 2-inch pieces, see shopping tip
- 23-26 ounces jarred pasta or marinara sauce, I used Prego’s Heart Smart Traditional pasta sauce (23.5 oz jar)
- 2 cups water
- ¾ cup fat-free cottage cheese or fat-free ricotta cheese
- ½ cup light mozzarella cheese, shredded
Instructions
- Cook ground beef in a large nonstick pan over medium-high heat, breaking into pieces until almost cooked through, about 4 minutes. No need to drain meat if using extra lean beef. If not, drain meat and return to skillet.
- Stir in garlic, mushrooms, onions, zucchini, red pepper flakes, salt, and pepper. Cook over medium-high heat until vegetables are soft. Stir often.
- Sprinkle broken lasagna noodles into the skillet, then pour in pasta sauce and water over top.
- Cover and cook. Adjust heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
- Remove skillet from heat. Dot tablespoons of cottage cheese over noodles then sprinkle with mozzarella cheese. Cover and let skillet stand off heat until the cheeses melt (about 5 minutes).
- Cut into 8 slices and serve. It does get a bit messy on the plate but is so, so good!
Nutrition
Serving: 1cupCalories: 236kcalCarbohydrates: 26gProtein: 21gFat: 5gSaturated Fat: 2gCholesterol: 31mgSodium: 512mgFiber: 5gSugar: 9gBlue Smart Points: 6Green Smart Points: 6Plus Points: 6