Skillet Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Italian Style Turkey Meatballs Shady Brook Farms, 1 dozen meatballs - crumbled*Franceso Rinaldi 3 Cheese Pasta Sauce, (2) jarsWater, tap, 5 cup Basil, 2 tbsp*MUELLERS LASAGNA NOODLES, 12 ozEgg, fresh, 1 extra large* grated cheese, pecorino romano, 3 tbspRicotta Cheese, part skim milk, 32 oz. container*Mozerella Cheese, part skim, 1 cup*1/2 tsp. granulated garlic, onion powder, 1/4 tsp. black pepper (if desired)May use fresh if you have time... (This is my quick alternative - version)
Break Lasagna noodles into small pieces (in quarters or smaller if you wish)
Add water to skillet, bring to a boil- add noodles cook for 20 minutes.
While noodles are cooking mix Romano & Ricotta cheese together with one beaten egg, blend in basil, black pepper.
Add Sauce, (and extra spices if you wish) to the cooked noodles. Add crumbled meatballs.
Next - using a tablespoon - spoon cheese mixture over sauce. Continue to cook for 10 minutes... Add mozerella cheese for 5-10 minutes. Let stand 5-10 minutes before serving.
Serving Size: Makes 12 1- cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MACS706.
Add water to skillet, bring to a boil- add noodles cook for 20 minutes.
While noodles are cooking mix Romano & Ricotta cheese together with one beaten egg, blend in basil, black pepper.
Add Sauce, (and extra spices if you wish) to the cooked noodles. Add crumbled meatballs.
Next - using a tablespoon - spoon cheese mixture over sauce. Continue to cook for 10 minutes... Add mozerella cheese for 5-10 minutes. Let stand 5-10 minutes before serving.
Serving Size: Makes 12 1- cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MACS706.
Nutritional Info Amount Per Serving
- Calories: 385.5
- Total Fat: 14.8 g
- Cholesterol: 64.9 mg
- Sodium: 702.6 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 1.0 g
- Protein: 24.1 g
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