Vegetarian Skillet Lasagna

Vegetarian Skillet Lasagna

This is our first request from my lovely friend Shannon C. who said she wanted vegetarian options.  We all love lasagna but it can be so much work.  Well, it just got faster and healthier with Good Better Best!  You can have this great skillet lasagna on the table in no time and the leftovers make an awesome hot lunch!

Good Recipe

28 oz can of diced tomatoes (or 2 14oz cans)

10 lasagna noodles

1 small zucchini

1 small yellow squash

2 tsp olive oil

1 small onion diced

3 cloves of garlic minced

½ cup low fat ricotta cheese

1 cup part skim shredded mozzarella

Drain diced tomatoes and add enough water to make 2 cups of liquid.  Set aside.

Break lasagna noodles into small pieces.

Cut zucchini and squash into ½ inch pieces.

Heat skillet and add olive oil.  Add onion and cook for 3 minutes.  Add garlic.

Add liquid from step 1.  Add broken lasagna noodles to skillet.  Place drained diced tomatoes onto the noodles.  Cover and reduce heat to medium.  Cook for 10 minutes stirring occasionally.  Add zucchini and squash and cook 8-10 more minutes.

Stir in ricotta and season with salt and pepper.  Top each portion with shredded mozzarella.

Better: Add one element of organic diced tomatoes, whole grain lasagna noodles (such as whole wheat or brown rice), organic/farmers market/homegrown zucchini or yellow squash or organic mozzarella cheese.

Best: Add multiple elements of organic diced tomatoes, whole grain lasagna noodles (such as whole wheat or brown rice), organic/farmers market/homegrown zucchini or yellow squash and organic mozzarella cheese.

Enjoy the Best Food!

Patty

0

Don’t Try this on a Weeknight: Grilled Flank Steak, Skinny Smashed Red Skin Potatoes and Steam Green Beans

The Don’t Try this on a Weeknight series of recipes are ones that take more than 30 minutes, most should be reserved for weekends or when you have a little more time.


You could try this recipe on a weeknight if you made the marinade the night before or early in the morning. The marinade takes about 5 minutes to make.

This flank steak is simply one of the best things I make, it is truly crazy good. This well rounded dinner gets even tastier with Good, Better, Best.

Flank Steak-Good
¾ cup soy sauce or tamari
4 Tbs. whole grain mustard
4-5 garlic cloves chopped
1/3 Worcestershire sauce
1-1 1/2 lbs flank steak

In a bowl combine first 6 ingredients. Combine steak and marinade in a zip top bag. Chill for 10-24 hours turning the bag often.

Remove steak from bag and discard marinade. Grill steak 6-7 minutes per side. Let sit for 10 minutes before slicing into thin strips.

Skinny Smashed Potatoes-Good
5 large red skinned potatoes quatered
1 cup chicken broth
¼ cup parmesan cheese
salt and pepper

Cover potatoes with water in a large saucepan over medium-high heat and bring to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender.
Drain potatoes well and return back to warm pan. With the pan on very low heat, begin to mash the potatoes. Add parmesan cheese. Add chicken broth a little at a time and continue to add until potatoes reach desired creaminess.

Serve steak with skinny smashed potatoes and fresh steamed green beans.

Better: Add one element of organic steak, organic, farmer’s market or home grown potatoes, organic chicken broth or organic, farmer’s market or home grown green beans.

Best: Multiple elements of organic steak, organic, farmer’s market or home grown potatoes, organic chicken broth or organic, farmer’s market or home grown green beans.

Note: This menu is gluten free.

Let me know what you think of this one.

Enjoy the Best Foods!

Patty

0