WEEKNIGHT SKILLET LASAGNA
Easy skillet meal, perfect for a busy weeknight. Serve with salad and garlic bread. This recipe uses oven-ready noodles, for regular noodles, increase water amount to 2 cups and cook for 30 minutes. If you like spinach in your lasagna, you can add 1/2 cup of thawed frozen chopped spinach, with the other veggies.
Provided by Chef Shantal
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat and onion in large saucepan; drain fat. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Add noodles; stir, cover.
- Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until noodles are tender. Remove from heat, stir in ricotta cheese, sprinkle with italiano cheese blend; cover for 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 694, Fat 24.8, SaturatedFat 8.6, Cholesterol 89.4, Sodium 1192.2, Carbohydrate 76.7, Fiber 3.7, Sugar 19.6, Protein 39
WW LASAGNA
Make and share this Ww Lasagna recipe from Food.com.
Provided by digifoo
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- * Preheat oven to 350ºF.
- * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
- * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
- * Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 220.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 3.4, Sodium 556.5, Carbohydrate 39.8, Fiber 4.1, Sugar 4.8, Protein 16.9
BEST ONE-SKILLET LASAGNA
I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated.
Provided by Engrossed
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
- In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
- Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
- Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
- Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
- Cover and let stand off heat until cheeses melts, 3-5 minutes.
- Sprinkle with basil before serving.
Nutrition Facts : Calories 741.9, Fat 34.9, SaturatedFat 15.1, Cholesterol 122, Sodium 1154, Carbohydrate 63.2, Fiber 6.9, Sugar 20, Protein 41.1
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