I love Italian food more than anything, but I’m trying to get in shape for the summer. We have an awesome gym down the street and my goal is to be able to run a 5k this summer without stopping…or dying.
I simply can’t cut pasta out of my diet, so I’ve been on the hunt for healthy renditions of my favorites. This is a recipe for skillet lasagna! I love lasagna, but it’s a real pain in the ass to make. I’d much rather throw a bunch of stuff in a skillet and call it a night. Look how yummy…
Here are the ingredients and steps to make this healthy lasagna:
Step 1: Break your lasagna noodles into thirds and cook according to the package. Make sure you pour a little olive oil into the pot after you drain the noodles, so they don’t stick. Cover the noodles.
Step 2: Add your chopped onion to a skillet with a tbsp. of olive oil.
Step 3: Once the onion is soft, add the minced garlic and sliced mushrooms and cook for about a minute.
Step 4: Add the tomato sauce, diced tomatoes, basil and salt. Cook for 5 minutes.
Step 5: Add the noodles to the skillet and stir well.
Step 6: Scoops the ricotta cheese over the noodles, then add the Parmesan. Chop the mozzarella into small pieces and add it to the skillet. Sprinkle the parsley on top and stir well. Serve right away.
And that’s it! Super easy and not healthy-tasting at all. This recipe makes 4 servings.
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