Easy Skillet Lasagna

The holidays are such a wonderful time of year. However, things get so busy and hectic that I'm having trouble finding time to cook. So I thought it would be a great time to develop something quick and easy that can last a few days. Lasagna is so yummy and delicious, but it's always been a special occasion or weekend meal. No more! This skillet lasagna takes less than 40 minutes to put together and makes an incredible weeknight meal. The best part is that it makes enough for some great leftovers and will keep for 3 days in the fridge.

Don't be intimidated by all the steps, basically you brown up some meat, I used chicken sausage, but you could use turkey or ground beef, and then layer a lasagna in a cast iron skillet and bake it. The key to making this work quickly is to use slightly more sauce than you would making a normal lasagna, the extra sauce helps to "cook" the noodles. I used fresh pasta sheets, which I found at the store, but you can also use no boil lasagna noodles. Either will work well.

As usual, I've lightened up this recipe by using whole wheat noodles, cutting back the cheese, and using lean chicken sausage.


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Lasagna with Spinach and Chicken Sausage

Lasagna is an ultimate comfort food, but generally far from a healthy choice. This is my cleaner version of a classic lasagna and I've tried to make easy substitutions to decrease the fat, calories and sodium while increasing the protein and fiber.

This recipe makes one large 10" x 14" tray - but another idea is to buy two smaller 8" x 8" aluminum trays, make one and freeze the other. This gives you a great meal you can easily defrost anytime and eliminates the possibility of over indulgence.

Full recipe and photos after the jump.
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