This one pot weeknight lasagna will change your world. Most people think of lasagna as a weekend luxury when there is time to cook and a desire for indulgence. This quick 1-pot version of lasagna can be made on a weeknight and only feels indulgent.
With extra veggies and only one pot you can eat lasagna any day of the week.
A 1 pound box of pasta serves 5 so save a portion to bring to lunch.
Healthy Skillet Lasagna with Salad
Servings
5 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 Spanish onion diced
- 2 sprigs thyme
- 2 cups chopped veggies of choice broccoli, zucchini, cauliflower, kale, carrots, mushrooms, etc
- 3 garlic cloves minced
- 2 cups fresh spinach or ½ cup frozen defrosted and drained
- 1 28-ounce can no salt added crushed tomatoes
- 3 ½ cups of water
- 1 teaspoon salt plus more to taste
- Fresh cracked black pepper
- 1 lb. whole wheat farfalle
- 1 cup shredded Parmesan cheese separated
- 1 cup ricotta
- Garnish: fresh basil parsley, thyme
Instructions
- Heat a large saucepan with 1 tablespoon oil over medium high heat.
- Add the onion and cook until soft. Add thyme, cauliflower and the salt and cook until soft. Add garlic and spinach, cook for 1 minute and then add tomatoes and water, then the pasta.
- Cover the pan and allow to simmer over medium heat for about 10-15 minutes stirring occasionally.
- Once the noodles are softened add in ½ cup of Parmesan cheese. Stir to combine. Top with additional Parmesan cheese, ricotta cheese, and garnish and serve directly from pan.
Nutrition
Nutrition Facts
Healthy Skillet Lasagna with Salad
Amount per Serving
Calories
569
% Daily Value*
Fat
14.4
g
22
%
Cholesterol
27
mg
9
%
Carbohydrates
76.5
g
26
%
Fiber
4.4
g
18
%
Protein
31.6
g
63
%
* Percent Daily Values are based on a 2000 calorie diet.
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