Skinny Skillet Lasagna [UPDATED]Published 9:21am Tuesday, July 17, 2012 Updated 9:21am Tuesday, July 17, 2012
It was SO hot last week and my daughter had a friend over. I didn’t feel like standing outside grilling, and the girls were hungry for lasagna! I didn’t have time to “build” a pan of lasagna, certainly didn’t want to turn on a hot oven, and I’m still watching calories. I found this recipe on Pinterest, and it met all my criteria of fast, easy and low calorie. And the ooey gooey cheese was pretty good, too! It is adapted from the Weight Watchers One Pot cookbook.
This recipe has no meat, for those who might be vegetarians. If you really need your meat; you could easily throw in some ground beef or ground turkey. My family didn’t even notice that it was meatless. Next time I might even throw in a bright yellow or orange pepper!
I served this with a crisp lettuce salad and a loaf of Falls Baking Company’s garlic parmesan bread.
Skinny Skillet Lasagna
1 large onion, chopped
8 oz mushrooms, sliced
1 Tbl olive oil
2 cloves garlic, minced
2 14.5 oz cans of Italian style diced tomatoes
2 Tbl tomato paste
3 basil leaves, chopped (or 3 tsp dried basil)
¼ tsp black pepper
1 tsp salt
8 oz. skim ricotta cheese
1 cup part skim mozzarella cheese
¼ cup parmesan cheese
8 lasagna noodles, broken into pieces (about 4 pieces each), cooked and drained
Fresh or dried parsley
Heat oil in large skillet. Add onions and cook until translucent, about 4 minutes. Add garlic and mushrooms and cook about one more minute. Add in the diced tomatoes, tomato paste, basil, salt and pepper. Cook mixture about 5 minutes, stirring until it thickens just a little.
Add noodles to the skillet and stir well to coat with sauce. Add scoops of ricotta cheese over the noodles. Do not stir. Sprinkle on top the mozzarella and Parmesan cheese. Put cover on skillet and cook about 3 more minutes until cheese softens and melts. Sprinkle more parsley on top, if desired.