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Skillet Lasagna

4 servings

• 8 ounces flat dried pasta, such as farfalle
• 1/3 pound Italian sausage or turkey sausage, casings removed
• 1/2 cup finely chopped onion
• 1/2 cup chopped green bell pepper
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can no-salt-added tomato sauce
• 2 tablespoons dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1/2 cup part-skim ricotta cheese
• 1 ounce (1/4 cup) part-skim mozzarella cheese, grated
• 2 tablespoons grated parmesan cheese
• 1 egg, lightly beaten

In a large pot of boiling salted water, cook the pasta until it is just barely done and still firm. Drain and set aside.

In a large skillet over medium-high heat, brown sausage, breaking up with a spoon. Add onion and bell pepper and cook, stirring, for 3 minutes. Add zucchini and garlic and cook for 1 minute. Drain off fat. Stir in tomato sauce, oregano, basil and thyme, and salt and pepper to taste. Reduce heat to medium and cook for 10 minutes.

In a medium bowl, mix cheeses, egg and black pepper to taste. Add cheese mixture and pasta to skillet. Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Let stand for 5 minutes before serving.

Per serving: 347 calories, 20 g protein, 26 g carbohydrates, 18 g fat (7 g saturated), 115 mg cholesterol, 571 mg sodium, 4 g fiber.

(Adapted from " Mom's Best One-Dish Suppers "; by Andrea Chesman, Storey Publishing.)

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