Summer Veggie Skillet Lasagna is the stuff my Thursday night dreams are made of. Cooper has soccer from 6:00-7:00. Too early to eat before, but by the time we get home, we are STARVING. My family is not nice when they are starving. Thursday is always the one day of the week that I am most tempted to go out for dinner, have Joe pick up a pizza on his way home, or just eat apple chips dipped in yogurt along with peanut butter crackers and call it “dinner.”
So, when it’s Thursday night at 7:15 and I know that I can can make something super-fast that involves Italian food and Summer veggies, that’s it. End of story. Dinner plan done.
This Summer Veggie Skillet Lasagna is a lightened up version of traditional lasagna. No assembly required and it is ready in 30 minutes or less! The recipe makes a large amount, so you probably won’t even have to wash dishes after dinner! WIN.
To “clean up” the recipe I used whole wheat noodles, subbed turkey sausage for traditional pork, loaded it up with veggies, and reduced the amount of cheese. Don’t click the little red X in the upper right hand corner of your screen… if a lack of cheese is a deal break for you… add some?! It’s still heads and shoulders above it’s oven baked counterpart!
- 1 lb turkey sausage (you can buy or make homemade- recipe below)
- 1 tsp Italian seasoning
- 2 TBS olive oil, divided
- 1 onion, diced
- 4 garlic cloves, minced
- 1 28 oz can diced tomatoes, drained with juice reserved
- salt and pepper
- 10 whole wheat lasagna noodles broken into 2 inch pieces
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- ¼ cup shredded basil
- 1 cup ricotta cheese, thawed.
- 1 9 oz package of creamed spinach
- In a medium skillet, combine sausage and Italian seasoning. Cook until no longer pink. Drain and set to the side.
- While sausage is cooking, heat oil in a large skillet over medium high heat. Add onion, cook until onion begins to soften, about 4 minutes. Add garlic and cook for about 1 minute.
- Add enough water to the reserved tomato juice to make 2 cups. Add tomato liquid and salt to the onion and garlic mixture. Pour in broken lasagna noodles and top with diced tomatoes. Once mixture comes to a simmer, reduce heat to medium and cover. Stir frequently. Cook until veggies begin to tenderize (about 10 minutes).
- Add creamed spinach and ricotta to the pan. Stir. Season with salt and pepper as needed. Garnish with additional ricotta and Italian parsley (optional) and serve immediately.
Time Saving Tips and Tricks:
PREP: The turkey sausage can be made 1-2 days ahead of time. Onions and garlic could also be pre-chopped and stored in the refrigerator.
- Spinach is on the EWG’s dirty dozen list so make sure to buy organic if possible!
- Make sure to buy turkey sausage that is raised without hormones and antibiotics. If you want to totally rock the eating healthy thing you can make your own turkey sausage. I like to mix the spices with the raw turkey and then freeze the mixture. Homemade turkey sausage ready when you need it!
- This makes A LOT- be sure to use your biggest skillet or it can get kinda messy!
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