Try this Easy Skinny Skillet Lasagna recipe, or contribute your own.
- 1 1/2 teaspoons dried oregano
- salt and ground black pepper to taste
- 1/2 tablespoon olive oil
- 2 tablespoons chopped fresh parsley leaves
- 1/2 - 1 lb extra-lean ground turkey (or protein of your choic
- 2-3 cloves of garlic minced
- 2 scant cups (8 ounces) dried farfalle (bow-tie) pasta (wh gluten-free or whole wheat)
- 1 (14.5-ounce) can diced tomatoes (i recommend san marzano or fire-ro
- 1 (8-ounce) can tomato sauce
- 2 cups water or low sodium chicken broth
- 1/2 teaspoon crushed red pepper flakes optional
- 2 1/2 tablespoons of fresh chopped basil divided
- 1 cup part-skim mozzarella cheese shredded
- 2/3 up fat-free cottage cheese
- 1/3 up 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
- Carbohydrate 1.95371399969074 g
- Cholesterol 29.0304 mg
- Fat 7.72591400009553 g
- Fiber 0.374400002274113 g
- Protein 11.1689519999472 g
- Saturated Fat 4.66777080000722 g
- Serving Size 1 1 -6 serving (48g)
- Sodium 312.903749999931 mg
- Sugar 1.57931399741662 g
- Trans Fat 0.412416699995807 g
- Calories 122 calories
Step-by-step
- 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.
Using a single wide skillet limits cleanup and concentrates pan juices efficiently. Stovetop pasta cooking requires vigilant stirring every 3 to 4 minutes to prevent starch accumulation at the base of the pan. Budget-friendly ground turkey absorbs surrounding aromatics rapidly while keeping per-serving costs low.
Balancing the Plate
Acidic tomato sauces and rich dairy call for crisp, bitter counterparts. Serve a sharp arugula salad dressed simply with lemon juice and olive oil. The pepperiness of raw greens cuts through the heavy mozzarella and cottage cheese blend. Warm garlic bread utilizes residual oven heat if baking separately, providing necessary crunch against the tender farfalle.Chemical Interactions
Glutamate concentrations rise significantly when tomatoes simmer alongside garlic and dried oregano. These umami compounds bond with proteins in the ground meat, intensifying savory notes without requiring heavy fat additions. Fresh basil introduced at the end preserves volatile essential oils that heat otherwise destroys.Storage and Execution
Store leftovers in an airtight glass container for up to three days. Reheat portions gently with a tablespoon of water added to restore sauce viscosity. Cast iron skillets retain heat exceptionally well, but ensure your pan measures at least twelve inches across to accommodate the liquid volume safely.
