Recipe for Skillet Lasagna

Recipe for Skillet Lasagna

Looking for a quick and easy dinner tonight?

Try this family-friendly recipe from my Sports Nutrition Guidebook. It is just one of many yummy sports food recipes that are simple to make and taste great.

 Skillet Lasagna

This is a much quicker version of the classic Italian lasagnas, and it offers all the taste. Because it is so simple to make, you’ll be able to enjoy lasagna more often. For a vegetarian dish, replace the ground beef with crumbled tofu. To fuel your muscles with more carbohydrate, serve this with crusty whole-grain rolls and fruit for dessert.

1/2 to 1 lb (250 to 500 g) extra-lean ground beef or ground turkey

1 26-ounce (740 ml) jar spaghetti sauce

3 cups (720 ml) water

8 ounces (250 g) egg noodles, uncooked

1 cup (230 g) cottage cheese, preferably low fat

1/4 cup (25 g) grated Parmesan cheese

1/2 to 1 cup (120 to 240 g) shredded part-skim mozzarella cheese

          1.   In a large skillet, brown the ground beef. Drain.

          2.   Add the jar of spaghetti sauce and the 3 cups of water. (Rinse out the jar using some of the water.) Bring to a boil.

          3.   Stir in uncooked noodles. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer for about 10 minutes or until the noodles are done.

          4.   Add the cottage, Parmesan, and mozzarella cheeses; stir gently into the noodle mixture. Cover and cook for 5 minutes more.

          5.   Optional: Sprinkle with additional mozzarella. Serve.

Yield: 4 hefty servings

Nutrition Information 2,100 total calories; 525 calories per serving;
60 g carbohydrate; 35 g protein; 16 g fat


For more recipes:

Nancy Clark’s Sports Nutrition Guidebook (2014)

Written by Nancy Clark MS RD CSSD

Nancy Clark, MS, RD, CSSD is an internationally respected sports nutritionist, weight coach, nutrition author, and workshop leader. She is a registered dietitian (RD) who is a board Certified Specialist in Sports Dietetics (CSSD). She is also a certified WellCoach. Nancy specializes in nutrition for performance, life-long health, and the nutritional management of eating disorders. She counsels both casual exercisers and competitive athletes in her private practice in the Boston area (Newton, MA). Some of her clients consider her to be their food coach, others their food therapist. Regardless, she enjoys the challenge of helping sports-active people transform their suboptimal eating habits into effective fueling plans. Nancy Clark's Sports Nutrition Guidebook, a best-selling resource, has sold over 550,000 copies and is now in it's new fifth edition.

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