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Favorite Skillet Lasagna
Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one’s lighter. —Lorie Miner, Kamas, Utah
Ingredients
- 1/2 pound Italian turkey sausage links, casings removed
- 1 small onion, chopped
- 1 jar (14 ounces) spaghetti 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 or 1 teaspoon dried parsley flakes
- 1/2 cup shredded part-skim mozzarella cheese
Directions
- 1. In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.
- 2. In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 250 calories, 10g fat (3g saturated fat), 41mg cholesterol, 783mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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