RETHINK WEEKNIGHTS

Make a fresh and delicious dinner in less time than you'd need to order takeout, thanks to these reimagined takes on classic dishes.

MEATLESS MONDAY

Summer Skillet Lasagna

Active 30 min. | Total 30 min.

1. Heat 1 Tbsp olive oil in large cast-iron skillet on medium-high. Add 2 small zucchini and 1 small summer squash (both cut into half-moons), season with 1/4 tsp each kosher salt and pepper and cook, tossing occasionally, until light golden brown, 3 to 4 min. Transfer to plate.

2. Reduce heat to medium, add 1/2 Tbsp oil and 1 small onion (finely chopped) and cook, stirring occasionally, until tender, 4 to 5 min. Stir in 2 cloves garlic (finely chopped) and 1/2 tsp red pepper flakes; cook 30 sec.

3. Add 8 lasagna noodles (broken into pieces), 2 cups marinara sauce and 3 cups low-sodium chicken broth; bring to a boil. Simmer vigorously, stirring often, until sauce begins to reduce, 6 min. Lower heat and gently simmer until pasta is tender, 7 to 8 min. more.

4. Meanwhile, heat broiler. Fold in 2 oz cream cheese (cut into small pieces) to melt, then vegetables, 1/2 cup chopped basil and 1/2 cup grated mozzarella.

5. Sprinkle with 3/4 cup grated mozzarella and 2 Tbsp grated Romano and broil until golden brown, 2 to 3 min. Top with torn basil and serve.

SERVES 4 About 486 cal, 20.5 g fat (8.5 g sat), 23 g pro, 954 mg sodium, 56 g carb, 6 g fiber

WINE WIN When choosing cooking wine, always pick one that you would also enjoy drinking! (We recommend a pinot noir here, but you can use gamay too.)

COMFORT FOOD

Beef Bourguignon Meatloaf

Active 30 min. | Total 55 min.