Ugggggh, I am so full. This morning I saw this veggie skillet lasagna in my reader from Macaroni & Cheesecake and decided to make it for dinner. I made some tweaks and the whole time it was cooking I was thinking, “This is going to be terrible. I should never stray from the recipe”. But I was wrong, it is not terrible. It is actually really good.
This week I’ve been “attending” Online BlogCon. There is SO much information to keep up with. I’ve been trying to sneak in some reading while I’m at work but work has been getting in the way. Today, there was an awesome post about photography. I read it, took it to heart, then ignored all the tips with these pictures. Sorry Dorothy & Ashton! I’ll make you proud some day. Tonight, I was hungry and it was already dark.
The original recipe called for mushrooms, which we don’t like, so I substituted a yellow squash. I also added ground turkey, which I had never cooked with before but really liked. It also called for 6-8 lasagna noodles but I only used 5 since I used so much zucchini/squash. It comes together really quickly and is great for those nights you don’t feel like spending a ton of time in the kitchen.
Source: Adapted from Macaroni & Cheesecake
Serves: A lot. At least 4, probably 6.
2 tbsp. extra virgin olive oil
1/2 onion, finely chopped
4 cloves garlic, minced
5 lasagna noodles, broken into 2 inch pieces
1 (28 oz.) can petite diced tomatoes
salt & pepper to taste
2 small zucchini, diced
1 small yellow squash, diced
1/2 cup part skim ricotta cheese
1/2 cup shredded Italian cheese blend, plus more for topping
1 lb ground turkey, seasoned (I used salt, garlic pepper and some red pepper flakes)
Shredded fresh basil
In a large skillet, add olive oil and heat over medium heat. Add onions cook, stirring frequently, until onions are translucent. Stir in minced garlic and cook for 30 seconds or so until fragrant. Remove from heat.