Easy Skillet Lasagna

By srumbel

There are three really great things about this recipe:
1. It’s a lighter version of the classic lasagna recipe.
2. It’s made in one skillet (though you do need to cook the lasagna noodles first).
3. There’s nothing weird in it, so your family will absolutely love it (at least mine did!)
from recipegirl.com

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 cup chopped mushrooms
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans Italian diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 large basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• 1/2 cup part-skim ricotta cheese
• 1/2 cup part-skim mozzarella cheese
• 3 tablespoons Parmesan cheese
• About 6-ounces lasagna noodles, broken into thirds and fully cooked
• 2 tablespoons parsley (dried or fresh)

Preparation

Step 1

1. 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 one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.

2. Add noodles to the 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 has thickened.

3. Serve immediately with additional basil or parsley.
Yield: 4 to 6 servings (1 cup per serving)

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 275
Fat per serving: 6g
Fiber per serving: 9g
Protein per serving: 15g
Carbohydrates per serving: 42g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 5

SOURCE: RecipeGirl.com (Excerpted with permission from Eat Skinny Be Skinny: 100 Wholesome and Delicious Recipes by Claire Gallam. Copyright 2014, Skyhorse Publishing, Inc.)