Good Eats: Not Your Typical Tuesday

It was a Tuesday like any other. I was standing in front of my fridge/freezer teeing to figure out what the hell we were going to have for dinner. I've been in a bit of a cooking rut as of late. I was doing really well throughout the summer trying one or two new recipes a week but somewhere in between taking a small vacay and the 100+ weather I lost my mojo.
Back to the freezer; after several minutes I figured I'd just take our sine chicken thighs and breakfast then in a white wine reduction with some onions and herbs and call it a day. Nothing exciting but hey, at least it wasn't anything we'd had recently.
So I set about pulling the ingredients together and sent about my day. Then in a rare moment of down time I was scrolling FB and remembered my friend had posted a yummy sounding recipe the day before. Healthy Skillet Lasagna. 

I quickly pulled it up and checked to see if I had all the ingredients. All but one. Sweet. 
I took out the meat to defrost and gathered the cast of characters as per the original recipe and set off to the store for the one missing item and some kind of bread to accompany.
With Carson taking an afternoon nap I say down to read and didn't even begin to start our meal until Damon got home.When I told him what we were having he looked at me incredulously and inquired as to how I was going to make lasagna this late in the day. That's the beauty of skillet lasagna...

Roughly thirty minutes later we had a delicious and healthy meal. Topped off with warm crusty French bread + a salad of mixed greens and a glass of wine, it all made for a refreshing change to our regular Tuesday night dinner. 
Damon even went back for seconds so I know this recipe is a keeper.
I made a few modifications based on personal preference so here is my version of what I call "Skinny" Skillet Lasagna.

Skinny Skillet Lasgana

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, diced
  • salt and pepper
  • ½ tsp red pepper flakes
  • 1 lb ground turkey / lean ground beef or ground turkey sausage *
  • 8 lasagna noodles, broken
  • 1 8 oz can tomato sauce
  • 1 28 oz can diced tomatoes
  • ⅓ cup water
  • 6 oz part skim mozzarella cheese*
  • 1 cup 1% cottage cheese
  • 1 tbsp tomato paste *
  • optional: Parmesean cheese
  1. Heat the olive oil in a large skillet over medium-high heat. Add in the chopped onion and cook until translucent (4-5 minutes). Stir in the garlic and ½ tsp salt, pepper, and red pepper flakes.
  2. Add in the ground beef, breaking the meat into pieces and cooking until no longer pink.
  3. Layer the lasagna noodles over the meat and pour the tomato sauces and water over the pasta. Cover and bring the dish to a simmer, then lower the heat to medium and cook, stirring occasionally, for about 20 minutes or until the pasta is done. Season the lasagna well with more salt and pepper to taste.
  4. Take the lasagna off the heat and roughly stir in the cottage cheese. Top with big chunks of mozzarella and let sit covered for 5 minutes or until cheese it melted.
  5. If desired (I recommend it!), top with Parmesan and basil.

*I used both ground turkey + turkey Italian sausage + omitted the Parmesean. 
** I also added the tomato paste and a tbsp of pre-made pasta sauce I had on hand to thicken it up
*** I used shredded mozarella because that's what I had on hand and I just eyeballed it.

Have you tried any new recipes lately? What do you do to help get out of a dinner rut?

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  1. I'm going to feature this post in my weekly round up tommorow if you don't mind!


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