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Easy Skillet Lasagna
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Description
Easy, delicious lasagna that is made in one pan: the skillet! Plus, it only has 7 Weight Watchers points!
Ingredients
- 1-½ Tablespoon Extra Virgin Olive Oil
- 1 whole Large Onion
- 2 cloves Garlic, Minced
- 1 cup Mushrooms
- 28 ounces, weight Diced Italian Tomatoes, Drained
- ¼ cups Tomato Sauce
- 3 whole Basil Leaves, Chopped
- 1 teaspoon Sea Salt
- ¼ teaspoons Black Pepper
- 6 ounces, weight Lasagna Noodles, Broken Into Thirds And Cooked
- ½ cups Ricotta Cheese
- ½ cups Shredded Mozzarella
- 3 Tablespoons Parmesan Cheese
- 2 Tablespoons Parsley
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about 1 minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
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. Serve immediately with additional basil or parsley.
(Recipe adapted from Weight Watchers One Pot cookbook.)
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2 Comments
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Julia {The Roasted Root} on 2.18.2012
One of the reasons I don’t make lasagna often is the long baking time. I love that your skillet lasagna can be completed in 20 minutes – this is great news for someone who is always in a rush, such as myself. Lasagna has always been one of my favorite meals – your recipe looks great!
Whisk Together on 2.18.2012
You can avoid the step of cooking the lasagna noodles separately. Layering this properly will completely eliminate another pot: simply place the broken lasagna noodles on the meat before adding the diced tomatoes and tomato sauce (or substitute the two for a jar of pasta/marinara sauce). Cover and simmer for 20 minutes. Spoon the ricotta mixture on top and cover for 5 minutes. Voila! Cooked noodles and this becomes a 1-pan meal.