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Skillet Mock Lasagna


Serves: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

This a one skillet meal. The noodles cook in with the sauce. An easy way to make a healthier lasagna without all the effort. Use whatever veggies you have in your refrigerator (zucchini, bell peppers, summer squash).

Ingredients

1/2 pound ground chicken, or ground turkey

1 onion(s), medium

2 cups marinara sauce, already prepared, jar or deli

7 ounces lasagna noodles, dry, broken up, or other small pasta

1/2 cup mushrooms, Crimini or button or combo, chopped

1/2 pepper(s), bell, red, yellow, or green, chopped

1/2 cup spinach, fresh baby, chopped

1/2 cup ricotta cheese, low fat

2 tablespoons parmesan cheese, grated

1 tablespoon parsley, fresh, chopped

1/2 cup cheese, mozzarella, low moisture and part skim milk

Preparation

In a large skillet, cook chicken and onions over medium heat for about 6 minutes until meat is browned. Stir in marinara sauce and 1 cup of water. Bring to a boil. Place lasagna noodles in a zip lock bag and hit with a skillet or mallet to break up into medium pieces. Add pasta, mushrooms and red bell pepper to skillet and stir. Return mixture to a boil and then reduce heat. Cover and simmer for 10 minutes, stirring occasionally, or until pasta is just done. Meanwhile, in a small bowl combine the ricotta cheese, parmesan cheese and parsley. Once pasta is done, stir the spinach into the pasta. Drop spoonfuls of the cheese mixture on top of the pasta mixture. Sprinkle with mozzarella cheese. Cover and simmer for a few minutes until the ricotta mixture is warmed through and the mozzarella is melted. Remove from heat and let stand for a few minutes before serving.

Nutrition

Per Serving About: 480 calories, 14 g fat, 6 g saturated fat, 0 g trans fat, 28 g protein, 61 g carbohydrates, 6 g dietary fiber, 750 mg sodium


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