A Neat Freak’s Nightmare

I’ll be the first to admit that I have some compulsions when it comes to cleanliness and order. This isn’t something that developed over time, but rather started at a young age. My obsession with making lists is something my mother pokes fun at me for regularly- she’s even held on to some of the multiple-page lists I made as a kid getting ready to head off to summer camp. I know it’s weird. But list-making and organization are great skills to have! At least that’s what I tell myself.

This recipe looked delicious, but every bone in my neat-freak body was screaming nooooo! It’s a messssss! Luckily, I had a weak moment and was too lazy to bug my husband, Jay, to get the large pyrex from the top shelf to make a regular, neat lasagna. It was well worth the messy-looking result, especially since it used so few dishes to create (making clean-up super simple) and ended up being really delicious. I originally found the recipe on a great blog called The Realistic Nutritionist, but decided to tweak it a bit to suit both what was in my kitchen readily available, and our tastes. Her version was adapted from one that was in a Weight Watchers cookbook, so it’s waistline friendly.

Easy Skillet Lasagna

photo 2 (2)

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves 6


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 cup mushrooms, chopped
  • 1 tbsp minced garlic
  • 1 (28 oz.) can no salt added diced tomatoes, drained
  • 3/4 cup pasta sauce
  • 3 basil leaves, chopped, or 2 frozen basil cubes
  • black pepper and sea salt to taste
  • 1 container (300g) light ricotta cheese (I used Silani)
  • 1/2 cup part skim mozzarella cheese
  • 3 tablespoons Parmesan cheese
  • About 12 PC Blue Menu whole wheat lasagna noodles, broken into thirds & fully cooked
  • 2 tablespoons parsley (dried or fresh)


  1. Boil lasagna noodles and set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 5 minutes.
  3. Add garlic and mushrooms and cook until garlic is fragrant, about one minute.
  4. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
  5. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
  6. Serve immediately with additional basil or parsley.

Nutritional Information (1/6 of recipe):

357 calories
10g fat
50g carbs
18g protein
7g fibre

Thanks to the recipe calculator on My Fitness Pal for the nutritional values.

photo 1 (2)


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