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Skillet Lasagna


  • 3/4 lb of lean ground beef turkey
  • 3/4 medium onion, diced
  • 2 garlic cloves minced
  • 1 jar of your favorite lower-calorie spaghetti sauce
  • small jar of mushrooms
  • 1 tsp dried basil
  • ½ teaspoon oregano
  • 12 oz of your favorite shaped pasta
  • 3/4 cup low fat ricotta cheese
  • 1/2 cup lowfat mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • salt and pepper



  1. Cook pasta according to directions.
  2. While pasta is cooking, cook the ground meat, onion and garlic together in a large skillet until the meat is no longer pink. Drain off any excess fat.
  3. Stir in pasta sauce, mushrooms, basil, and oregano.
  4. Reduce heat and simmer for about 10 minutes.
  5. Add pasta to skillet and combine well. Add small spoonfuls of ricotta cheese over the pasta mixture.
    If you have picky eaters like I do, use the edge of your spatula to gently mix some of the ricotta into the lasagna mixture. (Otherwise, you can leave it in spoonfuls over the top of the lasagna.)
  6. Cover and simmer for another 5 minutes or so.  Top with grated mozzarella, parmesan, and pepper.

Serve and Enjoy!