Easy Skillet Lasagna

I love this for several reasons: 1) it's really delicious, 2) one serving is only 275 calories, 3) it's easy and super fast. This will be a great dish to make during the school year - because it's quick and easy. The recipe called for 2 cans diced Italian tomatoes. I used some of my mom's whole canned tomatoes I crushed up and her tomato sauce. Then I just added some Italian seasoning. Yum. If you don't include the time it takes to cook the lasagna noodles, this recipe is ready in about 12 minutes! Oh, and this is a meatless dish, but obviously you could add meat.

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 c mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 c tomato sauce
3 basil leaves, chopped
1/4 tsp black pepper
1 tsp sea salt
1/2 c skim ricotta cheese
1/2 c part skim mozzarella cheese
3 tbsp Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & 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 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 is thick. Serve immediately with additional basil or parsley.

Original recipe found here.

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