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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, August 2, 2011

Skillet Summer Vegetable Lasagna

I know I seem to have said it a lot lately but WOW! This was so good! It is easily one of my new FAVORITE meals. And guess what? I don't usually like squash, zucchini or tomatoes. It had the perfect amount and the perfect texture for all of the veggies and a healthy dose of ricotta and parmesan cheese. I am labeling this one as a healthier meal because of all of the veggies and the fact that the cheeses are low fat.

Another great thing about this meal is that it reheats really well too. The veggies were still slightly crunchy the next day. This dish is full of flavor and is one we will repeat again and again. In fact I may have to go buy more veggies today...

The picture and recipe are courtesy of Mel's Kitchen Cafe and can be found at this site here: http://www.melskitchencafe.com/2011/07/skillet-summer-vegetable-lasagna.html

Skillet Summer Vegetable Lasagna
Adapted so very slightly from melskitchencafe.com
*Serves 4-6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a boil. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, covered, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

*NOTE: After dolloping the ricotta cheese over the noodles I used a spoon to kind of smear it around. I didn't want mouthfuls of just ricotta cheese. I really liked the distribution and thought it was a good addition to the dish.

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