Easy Skinny Skillet Lasagna

• Meat

  • 1/2 lb Ground turkey, lean

• Produce

  • 2 1/2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 1 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1 1/2 cups Spinach
  • 1 (14.5-ounce can Tomatoes
  • 2 Zucchini, medium

• Canned Goods

  • 2 cups Water or low sodium chicken broth

• Condiments

  • 1 (8-ounce can Tomato sauce

• Pasta & Grains

  • 2 scant cups Farfalle, dried

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 2/3 cup Cottage cheese, fat-free
  • 1 cup Mozzarella cheese, part skim
  • 1 sprinkle Parmesan cheese
  • 1/3 cup Ricotta cheese, low-fat

• Other

  • Optional add-ins

Found on lifemadesweeter.com

Description

Ingredients

• 1/2 - 1 lb extra-lean ground turkey (or protein of your choice)
• 2-3 cloves of garlic, minced
• 1/2 tablespoon olive oil
• 2 scant cups (8 ounces) dried farfalle (bow-tie) pasta (white, gluten-free or whole wheat)
• 1 (14.5-ounce) can diced tomatoes (I recommend San Marzano or fire-roasted tomatoes)
• 1 (8-ounce) can tomato sauce
• 2 cups water or low sodium chicken broth
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes, optional
• Salt and ground black pepper, to taste
• 2 1/2 tablespoons of fresh chopped basil, divided
• 2 tablespoons chopped fresh parsley leaves
• 1 cup part-skim mozzarella cheese, shredded
• 2/3 cup fat-free cottage cheese
• 1/3 cup low-fat ricotta cheese for garnish, optional
• sprinkle of parmesan cheese for garnish, optional
• Optional add-ins
• 1 1/2 - 2 cups spinach, chopped
• 2 medium zucchini, peeled and chopped

Directions

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds to a minute or until fragrant.
• Add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
• Season with salt and pepper to taste. Add zucchini if using. Add diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
• Stir in pasta and water or chicken broth. Bring to a boil and cover pan with lid and reduce heat.
• Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much.
• Cook until pasta is tender (around 14-15 minutes). If adding spinach, stir in after 10 minutes and cover.
• Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
• Top with dollops of ricotta cheese and cover pan for an additional 2 minutes until cheese is melted.
• Sprinkle with chopped parsley, basil and parmesan cheese if desired.