Banza Chickpea Skillet Lasagna
Skillet lasagna chickpea pasta recipe. Banza cavatappi noodles are high in protein and fiber and lower in carbs than traditional pasta.
Ingredients
- 1 Tbsp. Extra Virgin Olive Oil
- Banza Cavatappi or any other short-cut pasta 8 oz. box
- Diced White Onion (1 small)
- 2 tsp. Minced Garlic
- 1 lb. Mild Italian Sausage
- Canned diced tomatoes (14.5 oz. can)
- 1 cup. Cottage Cheese
- Tomato Sauce (15 oz. can)
- Shredded Parmesan Cheese (3/4 cup)
- 2 tsp. Italian Seasoning
- 1 tsp. Sea Salt (more or less to taste)
- 1 tsp. Black Pepper (more or less to taste)
- Chopped fresh parsley (to taste)
Directions
- 1
Bring a large pot of salted water (about 8 cups) to a boil over medium-high heat.
- 2
Add 1-2 tsp. of extra virgin olive oil to the boiling water then add the entire box of dry pasta to the pot.
- 3
Cook pasta for 6 minutes, one minute less than the recommended package instructions.
- 4
Rinse pasta with cold water quickly to remove any foamy pasta water to stop the cooking process and set it aside.
- 5
In a large skillet, add a drizzle of olive oil over medium heat.
- 6
Add diced onion and minced garlic to the hot skillet and sauté for 1-2 minutes.
- 7
Add ground Italian sausage and brown it until there is no longer any pink.
- 8
Reduce the heat to a medium-low setting and add in the canned tomatoes, tomato sauce, cottage cheese, and cooked pasta.
- 9
Reduce the heat to a medium-low setting and add in the canned tomatoes, tomato sauce, cottage cheese, and cooked pasta.
- 10
Top with grated parmesan cheese and allow that to melt a bit before stirring the ingredients.
- 11
Top with fresh parsley and serve immediately.