I made something very similar to this a couple years ago and never forgot it.This is a different recipe than the first one I tried, but if you google 'Skillet Lasagna', you'll find that they're all pretty much the same. A little variation among the seasonings and vegetables, but they're all pretty close.
I really liked this. Heath...well, he would have preferred actual lasagna, but that's not gonna happen. He said this looked like someone tried to make real lasagna but screwed it up and said 'Hell with it', and dumped it into a skillet. Personally, I couldn't care less about presentation. It tastes like lasagna, so that's good enough for me.
Now, this particular recipe has no meat in it (I like that...the more cheese the better), but you can easily brown a pound of ground beef and toss that in with this. Maybe that's what was missing for Heath...meat.
Oh well. It was an easy weeknight dinner...one that he didn't have to cook!
Anyway, I'm off to do my oh-so-fun housewife chores...vacuum, laundry, 3 hours of Candy Crush. The usual. Have a great day!
Source: Adapted from Eat Skinny Be Skinny
1 1/2 tablespoons olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 cans Italian diced tomatoes, drained (14.5 oz each)
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
3 tablespoons Parmesan cheese
6 oz lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley
1. Cook lasagna noodles according to package directions; drain and set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes.
3. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Stir in diced tomatoes, tomato sauce, basil, salt and pepper. Cook until it thickens up a bit, about 5 minutes.
4. Add noodles to skillet and stir well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan cheeses and stir in parsley. Cook about 2 minutes, or until mixture is thick.
5. Serve immediately with additional basil or parsley.
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