Oh my y’all…. has it really been that long since I last posted. My deepest apologies to all of my loyal and hungry fans. As much as I’d like to say it’s because I’ve been out there cooking up a storm (which I have been to a certain extent), college football season and life in general has gotten busy!
So let’s get right too it! When life is busy and you don’t have tons of time to spend in the kitchen, one skillet recipes that are not only delicious but healthy are great to have one hand! I found this recipe somewhere in my stack of saved recipes and finally decided to give it a try. (For those of you that count points on Weight Watchers, it calculates out to 10 points a serving.)
The recipe makes 6 generous servings, so it’s great for a larger family or for leftovers for lunch the next day!
Deconstructed (Healthy) Skillet Lasagna
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, diced
- salt and pepper
- ½ tsp red pepper flakes
- 1lb lean ground beef (93% lean) (you could also use ground turkey breast)
- 8 lasagna noodles, broken
- 1 8oz can tomato sauce
- 1 28 oz can diced tomatoes
- ⅓ cup water
- 6 oz part skim mozzarella cheese
- 1 cup 1% cottage cheese
- optional: parmesan cheese
- Heat the olive oil in a large skillet over medium-high heat. Add in the chopped onion and cook until translucent (4-5 minutes). Stir in the garlic and ½ tsp salt, pepper, and red pepper flakes.
- Add in the ground beef, breaking the meat into pieces and cooking until no longer pink.
- Layer the lasagna noodles over the meat and pour the tomato sauces and water over the pasta. Cover and bring the dish to a simmer, then lower the heat to medium and cook, stirring occasionally, for about 20 minutes or until the pasta is done. Season the lasagna well with more salt and pepper to taste.
- Take the lasagna off the heat and roughly stir in the cottage cheese. Top with big chunks of mozzarella and let sit covered for 5 minutes or until cheese it melted.
- If desired, top with parmesan and basil.