Tuesday, November 23, 2010

Skillet Lasagna

One of my favorite healthy dishes is this spinach lasagna.  It is pretty easy, darn tasty, and very light!

First, combine 1/2 pound of ground beef with a medium onion (red or white) in a skillet, and season with salt, pepper, red pepper, and oregano, to taste.  Then pour 2 cups of store-bought pasta sauce and 1 cup water over the meat and onion mixture.  To that, add 1 and 1/2 cups of shredded zucchini and 2 cups of lasagna noodles (uncooked and broken into small pieces [2"x1" is what I go for], then cover and simmer for 12-15 minutes.

While that mixture is simmering, combine 1/2 cup of ricotta with 1 and 1/2 teaspoons of parsley and 2 tablespoons of parmesan cheese.  When your beef/noodle/zucchini/sauce mixture has simmered (the noodles should be soft) drop the ricotta mixture by small spoonfuls on top.

Top each mound of ricotta with a little part-skim mozzarella, and let simmer for another 5-10 minutes, until everything is nice and evenly melted (I use this time to prep my salads and garlic bread).

Ta-da!  Spoon this delicious mess onto a plate and enjoy!  I would have included a picture of this meal plated but, in truth, it ain't pretty.  The best part about this dish:  you would NEVER know that it is filled with zucchini.  It just tastes like regular old lasagna!

Tomorrow is the big travel day and . . . shocker . . . there's a winter storm warning at our Minnesota destination.  Awesome.  How does one pack to go from 85 degrees to 20 degrees and blizzard-ing?

Christian Louboutin via Barneys.

These remind me of snowflakes and, therefore, are PERFECT!

1 comment:

  1. Any meal that I can make with 1 pot on the stove without having to heat up my oven ROCKS!