WIAW – Veggie Skillet Lasagna

Happy Wednesday! I want to get a run in before the rain starts, so lets get to it.


Breakfast: “Cookie Dough” 3/4 cup Plain Greek Yogurt, 10 drops of NuNaturals Vanilla Stevia, 1 tbsp of Peanut Butter & 1 tbsp of Vegan Chocolate Chips

photo (38)

Snack: Trader Joes Tomato & Basil Hummus with baby carrots

tomato basil hummus

Lunch: Grilled Tofu. Haricot Verts, Brown Rice & Sesame Ginger Vinaigrette

photo (39)

Snack: Clif Z Iced Oatmeal Bar


Dinner: Veggie Skillet Lasagna

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Dessert: 1.5 frozen bananas, 1 tbsp Peanut Butter, 1 tbsp Vegan Chocolate Chips (Looks very similar to breakfast!)

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Workout of the Day: 

1 Clean & Press
10 KB Swings 20 lb
2 Clean & Press
10 KB Swings 20 lb
3 Clean & Press
10 KB Swings 20 lb
till you reach 10 Clean and Press

Outfit of the Day:

jcrew vest
I didn’t expect dinner to be such a hit since it came together within 25 minutes, but since Adam and I both liked it so much – I have to share!
photo (40)
Veggie Skillet Lasagna 
  • 1 tbsp. extra virgin olive oil
  • 1/2 onion chopped
  • 1 Tbsp minced garlic
  • 8 lasagna noodles, broken into 2 inch pieces
  • 1 (28 oz) can diced tomatoes
  • 1 large zucchini, sliced
  • 1/4 cup fat -free ricotta cheese
  • 1/4 cup shredded mozzarella, plus more for topping
  • 1/4 cup parmesan cheese
  • Salt & Pepper to taste
  • 1/2 tbsp Red Pepper Flakes (or less if you don’t like heat)
  • 1 tsp Italian Seasoning


  • In a large skillet, add olive oil and heat over medium heat.  
  • Add onions and cook, stirring frequently, until onions are translucent.
  • Stir in minced garlic and cook for 30 seconds or so until fragrant.  Remove from heat.
  • Drain the tomatoes, reserving the liquid into a liquid measuring cup.  Add water until it reaches the two cup mark.
  • Add the tomato water to the onions and garlic mixture in the skillet.
  • Add in 1 tsp. salt and stir to combine.
  • Layer the broken lasagna noodles over top.
  • Top with the drained tomatoes and spread evenly.
  • Cover and cook over medium heat for 10 minutes, stirring every so often so the noodles don’t stick, always ensuring the noodles stay submerged int the tomato mixture.
  • After 10 minutes, uncover and layer in  zucchini.  Cook for 8 minutes more until noodles and squash are tender and cooked through.
  • Add spices to taste.
  • Remove from heat and stir in 1/4 cup parmesan, 1/4 cup ricotta and 1/4 cup mozzarella.
  • Stir together until melted and sauce becomes creamy.
  • Top with additional mozzarella, if desired.

I calculated the nutrition for this recipe and if you eat 1/4 of the skillet it has 255 calories, 32 carbs, 9 grams of fat, 3 grams of fiber and 88 grams of sodium.




  1. I love lasagna and this looks faster and way more forgiving (I’m being taunted for the first time I made my BF lasagna and it was “dry”)

  2. your cookie dough breakfast is calling my name right now. I have to try that! And this skillet lasagna too. It’s so easy and quick to make! Two great recipes here that I need to make!

  3. I am so glad you shared that recipe because as soon as I saw it I was going to hound you for the recipe 🙂

    That workout looks amazing. Writing that one down to give a whirl sometime.

  4. Love the outfit! Every time I see that vest, it makes me wish I bought it!

  5. I was going to say the cookie dough yogurt meal looked amazing and then I kept going and realized ALL of the meals looked good! That lasagna looks like the perfect end to a day.

  6. The iced oatmeal bar is my favorite of the Z Clif bars!

  7. That Veggie Skillet Lasagna looks SO good. What a genius idea! Thanks so much for sharing :).

  8. I love that vest…where is it from?

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