Skillet Lasagna

Hello all!  I know, Skillet Lasagna in this heat?  No way!  That is how I felt at first, but you know I have all the ingredients and cheese doesn't last forever.  So I decided to go ahead and make it.  I'll be honest, this lasagna is not have heavy as you would think.  It was very fresh tasting with the big chunks of tomato and I did not put a ton of cheese in.  Plus it is a pretty healthy recipe and takes hardly any time at all.  Here's the recipe!

Skillet Lasagna
1 1/2 T Olive Oil
1 Onion (I forgot to buy one, it still tasted fine)
1 cup Mushrooms (I must really love my husband for including this!)
2 Garlic Cloves, minced
2- 14.5 oz Italian Diced Tomatoes
1/4 cup Tomato Sauce
3 Basil Leaves, chopped
1/4 tsp Pepper
1 tsp Salt
Optional: 2 big handfuls of Baby Spinach
1/2 cup Skim Ricotta Cheese
1/2 cup Part Skim Mozzarella Cheese
3 T Parmesan Cheese (Oops!  Forgot to add this too)
About 6 oz Lasagna Noodles, Fully Cooked

Cook Lasagna Noodles according to package directions.  While cooking, heat oil in a large 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 diced tomatoes, tomato sauce, basil, spinach, salt and pepper.  Cook for about 5 minutes.

Add noodles to skillet and stir well.  Add scoops of ricotta cheese over noodles.  Add mozzarella and parmesan.  Cook for about 2 minutes, or until cheese is melted.  You can either stir mixture all together, or leave it as is.




Even though I might have forgotten a couple ingredients and added some mushrooms which I think are disgusting, this recipe was very delicious.  I wasn't in the mood to make a salad this evening, so I also added 2 handfuls of spinach to the lasagna.  Very delicious and mixes together well.  ENJOY!