Skillet Lasagna

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4.6 of 5 (22)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 333.5
  • Total Fat: 20.5 g
  • Cholesterol: 78.4 mg
  • Sodium: 617.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 21.7 g

View full nutritional breakdown of Skillet Lasagna calories by ingredient
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Introduction

This recipe is slightly richer, using Ricotta and Mozerella This recipe is slightly richer, using Ricotta and Mozerella
Number of Servings: 10

Ingredients

    * Ground beef, lean, 16 oz
    * Onions, raw, chopped, 1 small
    * Garlic, 3 cloves
    * Canned Tomatoes, Diced, 1 can
    * Water, tap, 2.25 cup (8 fl oz)
    * Tomato Sauce, 1 cup
    * Parsley, dried, 1 tbsp
    * Basil, 1 tbsp
    * Oregano, ground, 1 tsp
    * Salt, 1 tsp
    * *Pasta, Lasagna Noodles, 8 oz, broken into pieces
    * Ricotta Cheese, part skim milk, 1 cup
    * Parmesan Cheese, grated, .25 cup
    * Egg, fresh, 1 large
    * Mozzarella Cheese, part skim milk, 8 oz

Directions

In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Number of Servings: 10

Recipe submitted by SparkPeople user JWARD199.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I used diced up chicken instead of the ground meat, still tasted great and was simple. - 1/19/10

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  • Very Good
    1 of 1 people found this review helpful
    Quick, delicious and is adapted easily to include extra veggies, lower fat ingredients for less calories, etc. My family loved it - definately a keeper! - 5/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    I used low fat ricotta cheese and added a 10 oz. package of frozen spinach to it. Also, I didn't use the whole 8-oz bag of mozzarella...i just sprinkled a thin layer on top of the lasagna. Delicious and much quicker to make than oven lasagna! btw, I did use 2.25 cups of water=18 fluid oz. - 12/3/09

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  • Very Good
    1 of 1 people found this review helpful
    Easy to make and tasted really good. Next time i think i will use fat free cottage chesse instead of ricotta chese though - 10/1/08

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  • My kids loved it! Definitely a keeper. - 9/19/15

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