Sometimes I'm amazed by the blessings in my life.
A husband that loves me unconditionally. Friends that are always there. Family that never falters. Health, a good job, a comfortable home. And skillet lasagna.
It will forever be on my gratitude list.
Brandon, the man who has recently (gasp) taken a stand against casserole-esq dishes, even loved it. Seriously guys. This stuff is the business.
adapted from The Realistic Nutritionist
6 oz of whole wheat lasagna noodles broken into pieces
1 tsp olive oil
1 onion, chopped
3 mushrooms, sliced
3 cloves of garlic
2 cans of Italian style diced tomatoes, drained
1/4 cup of tomato sauce
3 basil leaves, chopped
1/4 tsp pepper
1 tsp salt
3 tbl of parmesan cheese
1/2 cup of part skim ricotta
1/2 cup of part skim monzarella
2 tbl dried parsley
Cook the noodles according to the package directions. Drain and set aside.
Heat the olive oil in a big pan over medium high heat. Add the onions and cook for about four minutes. Add the mushrooms and the garlic and cook for about a minute. Add in the tomatoes, tomato sauce, basil leaves, salt, and pepper and cook for about five minutes. Stir in the lasagna noodles and add the cheeses. Continue to cook until all is melted and combined. Add the parsley.
Divide into four equal servings and serve away!
Serving size 1/4 of recipe
Points plus 8
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