Skillet Lasagna

Y’all want to know something crazy????

I’ve never been a big fan of Italian food.  I know I know that’s weird!  I’ve just always been more fond of MEXICAN FOOD!

But I will tell you that I am starting to like it more and more each time I cook it.  Shaun and I can make a mean dish with fresh pasta.  I even gave away fresh homemade pasta as hostess gifts when we got married.

Skillet Lasagna

OK back to me not liking Italian food.  I honestly believe its because we didn’t eat it a lot growing up.  In my household we were all about the steak, potatoes and fresh vegetables with a slice of bread.  The only pasta that I ever really ate was when my sister would watch me and either make Hamburger helper or spaghetti.

Now, things have to change because Shaun loooovvveeesss Italian food especially lasagna and baked ziti.    I found a recipe in my Weight Watcher’s ONE POT cookbook for a meatless skillet lasagna and decided to switch things up a bit for dinner.  The only thing I had missing was a fresh piece of garlic bread.  I think I’m drooling while I am typing this.

You can find this book at the Amazon store on the tab linked Kitchen Therapy.

ENJOY!

Print Recipe

Skillet Lasagna

Yield: 4-5 servings

Ingredients:

1 medium sweet onion, finely chopped
1 garlic clove, minced
1 cup mushrooms, chopped
1 lb. lean ground beef 93/7
1 28 oz. can whole peeled tomatoes, drained and chopped
3/4 cup canned tomato sauce
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt
3 Tbsp fresh parsley, chopped
8 strips whole wheat lasagna noodles, broken into 4 pieces each and cooked according to package
1/2 cup low fat ricotta cheese
1/2 cup mozzarella, shredded
3 Tbsp parmesan cheese, grated

Directions:

Cook beef in large non-stick skillet over medium heat. When beef is almost brown add in the onions, mushrooms and garlic and cook until onions are tender. Stir in the tomatoes, tomato sauce, pepper, salt and oregano. Cook for about 5 minutes stirring frequently. When the sauce starts to thicken up add the chopped parsley.

Stir in the cooked noodles into the meat mixture and let it cook for an additional 3-4 minutes. Drop spoonfuls of the ricotta cheese all over the top followed by the mozzarella and parmesan cheese. Cover the skillet without mixing it up and allow the cheese to melt about 3-4 minutes. Uncover and mix the lasagna, then plate while warm. Add more salt to taste.

Adapted from Weight Watchers One Pot cookbook

TIPS
- If noodles are done before meat and tomato sauce place them on wax paper so they don't stick together
- If the skillet doesn't have a lid just add foil to cover the pan

Skillet Lasagna

 

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