Easy Skillet Lasagna

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1 1/2 tablespoons extra-virgin olive oil

1 large onion, chopped

1 cup chopped mushrooms

2 garlic cloves, minced

2 (14.5-ounce) cans Italian diced tomatoes, drained

1/4 cup tomato sauce

3 large basil leaves, chopped

1/4 teaspoon black pepper

1 teaspoon sea salt

1/2 cup part-skim ricotta cheese

1/2 cup part-skim mozzarella cheese

3 tablespoons Parmesan cheese

About 6-ounces lasagna noodles, broken into thirds and fully cooked

2 tablespoons parsley (dried or fresh)


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.

Add noodles to the skillet and stir into the 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 has thickened.

Serve immediately with additional basil or parsley.

Nutritional Information per serving (Serving size: 1 cup): Calories: 301, Fat: 11g, Sat Fat: 5g, Fiber: 3g, Sugar: 4g, Sodium 821mg, Potassium 344mg, Protein: 15g, Carbohydrates: 34g
Weight Watchers POINTS:  Smart Points: 7, Points Plus: 7

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