Week 37: Recipe #4--Skillet Lasagna

I found this recipe on a site called The Realistic Nutritionist (see link below).  It was really easy to throw together (in fact, my 4 yo helped me prepare it) and the whole family loved it.  It could also be easily adapted by adding meat, but it stands on its own without.  I left out the mushrooms (family preference) and used dried basil vs. fresh.  I also added some Italian seasoning for a bit more flavor.  I served this lasagna with green beans and fruit.  Makes 4 servings.

Photo from The Realistic Nutritionist

You'll Need:

• 1 1/2 Tblsp. extra virgin olive oil
• 1 large onion, chopped
• 1 c. mushrooms (we left these out)
• 2 garlic cloves, minced
• 2 cans (14.5 oz each) Italian diced tomatoes, drained
• 1/4 c. tomato sauce
• 3 basil leaves, chopped (I used a tsp dried basil)
• 1/4 tsp. black pepper
• 1 tsp. sea salt
• 1/2 c. skim ricotta cheese
• 1/2 c. part skim mozzarella cheese
• 3 Tblsp. parmesan cheese
• about 6 oz. lasagna noodles, broken into thirds and fully cooked
• 2 Tblsp. parsley, dried or fresh

Preparation:

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 skillet and stir into 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.
3. Serve immediately with additional basil or parsley.

Recipe and link:  http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/