Skillet Spinach & Zuchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 serving Barilla Oven Ready Dry Lasagne (3 Pieces) srv sz (by NEED2DROP50) 16 oz Signature Farms Country Style Pork Sausage (by N_JENNE) 2 cup (not packed) Cottage Cheese, 2% Milkfat 1 large Egg, fresh, whole, raw 8 oz Mozzarella Cheese, part skim milk 142 grams Spinach, fresh 2 tbsp Basil 250 grams Zucchini 840 gram(s) Furman's Crushed Tomatoes
Step 1
Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium-high until cooked through and browned, about 8 minutes. Reduce heat to medium. remove the sausage and most of the grease from the pan (discard grease). Cook sliced zucchini until browned to remove moisture. Set zucchini asiide to cool. Return the sausage to the pan. Add the tomatoes, Italian seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl.
Step 2
Remove the skillet from heat; set aside 3 cups of the sauce in a bowl. Preheat broiler with oven rack 6 inches from heat. Place a layer of lasagna noodles over the sauce in the skillet, breaking the pieces to fit as necessary. Top with 1 cup of the reserved sauce, ¾ cup of the ricotta mixture, and 3 cups of the spinach. Repeat the layers with the remaining noodles, sauce, ricotta mixture, and spinach. On the third layer, subsitute sliced zuchini for noodles and omit the spinach.
Step 3
Return the skillet to heat; cover and cook over medium until the noodles are softened and the sauce begins to bubble, about 20 minutes. Top with the remaining 1 cup of spinach; cover and cook just until the spinach wilts, about 1 minute. Uncover and top with the remaining 1 cup of mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with the basil.
Serving Size: 1/6 of a 12" skillet
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYDAISY.
Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium-high until cooked through and browned, about 8 minutes. Reduce heat to medium. remove the sausage and most of the grease from the pan (discard grease). Cook sliced zucchini until browned to remove moisture. Set zucchini asiide to cool. Return the sausage to the pan. Add the tomatoes, Italian seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl.
Step 2
Remove the skillet from heat; set aside 3 cups of the sauce in a bowl. Preheat broiler with oven rack 6 inches from heat. Place a layer of lasagna noodles over the sauce in the skillet, breaking the pieces to fit as necessary. Top with 1 cup of the reserved sauce, ¾ cup of the ricotta mixture, and 3 cups of the spinach. Repeat the layers with the remaining noodles, sauce, ricotta mixture, and spinach. On the third layer, subsitute sliced zuchini for noodles and omit the spinach.
Step 3
Return the skillet to heat; cover and cook over medium until the noodles are softened and the sauce begins to bubble, about 20 minutes. Top with the remaining 1 cup of spinach; cover and cook just until the spinach wilts, about 1 minute. Uncover and top with the remaining 1 cup of mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with the basil.
Serving Size: 1/6 of a 12" skillet
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYDAISY.
Nutritional Info Amount Per Serving
- Calories: 560.0
- Total Fat: 32.1 g
- Cholesterol: 157.3 mg
- Sodium: 1,238.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.8 g
- Protein: 40.7 g