Skillet Lasagna

This is something I make for my son (he LOVES lasagna) a lot. Its easier and quicker than oven lasagna and a bit less cal, too!

1 lb lean ground beef or turkey (I used 90% ground beef)
2 small onions, chopped
4 cloves garlic, finely chopped
1 24 oz jar spaghetti sauce (I used Prego Heart Smart Roasted Red Pepper)
4 cups uncooked no yolk egg noodles
2 cups water
1 cup chopped zucchini (sometimes I do 1/2 cup zucchini, 1/2 cup mushroom)
1 cup lowfat ricotta cheese
4 Tbsp Sargento Parmesan cheese
2 Tbsp dried parsley
1 cup reduced sodium sargento mozzarella

In a large nonstick skillet, cook ground beef with onion and garlic until browned; drain if needed. Stir in the spaghetti sauce, noodles, water and zucchini. Bring to a boil and reduce heat to medium-low. Cover and simmer for 10 minutes or until pasta is tender, stirring occasionally.

Combine ricotta, parmesan, and parsley. Drop by tablespoonfuls over pasta. Sprinkle with mozzarella cheese; cover and cook 3-5 more min or until cheese is melted.

Makes 10, 1 cup servings

Per Serving
Calories 249, Carbs 23, Fat 9, Protein 19, Fiber 2, Sodium 360