Skillet Lasagna
An easy lasagna; you don't even have to turn on your oven! Enjoy with a side salad and seasonal fruit.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup, 1/8 of recipe
336
Calories
21g
Protein
35g
Carbs
13g
Fat
4g
Fiber
4g
Sugar
365mg
Sodium
Saturated Fat 7 g · Cholesterol 39 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
lasagna noodles
8 ounces · or 4 cups of any other type of pasta, uncooked
ricotta cheese, part-skim, 15 ounces
1 container · or cottage cheese
Parmesan cheese
1/2 cup · grated
Italian seasoning
1 1/4 tablespoons
spaghetti sauce, low-sodium
1 jar · 24 ounces
frozen spinach, thawed & squeezed dry
1 package · 10 ounces, or chopped broccoli
mozzarella cheese, part-skim shredded
2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Cook the noodles as directed on the package. Drain and set aside.
- 3
In a small bowl, mix the ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, and Italian seasoning.
- 4
Spray a large skillet well with cooking spray. Do NOT place skillet on heat until all ingredients are in skillet.
- 5
Spread half of the jar of sauce in skillet. Top with half the cooked noodles (4 lasagna noodles).
- 6
Spread half of the cheese mixture over the noodles. Top with half the spinach or broccoli.
- 7
Sprinkle half the mozzarella cheese over the vegetables.
- 8
Repeat with the remaining noodles, the remaining cheese mixture, the remaining vegetables, the remaining sauce, and the remaining mozzarella cheese.
- 9
Sprinkle with the rest of the Parmesan cheese. Cover.
- 10
Turn on the stove top to medium-low until the cheese is melted (approximately 20 minutes). Allow to stand for 5 minutes before serving.
- 11
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University and University of California at Davis
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