Meatless Skillet lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 336.7
- Total Fat: 5.2 g
- Cholesterol: 16.8 mg
- Sodium: 1,011.6 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 8.9 g
- Protein: 29.6 g
View full nutritional breakdown of Meatless Skillet lasagna calories by ingredient
Number of Servings: 6
Ingredients
Yves Veggie Ground Round - Original, 2 cup (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
*Tomatoes-Hunt's Diced Sweet Onion, 1.5 cup (remove)
Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Lasagna noodles, 8 oz (remove)
Kraft Parmesan Cheese, 12 tsp (remove)
Egg Beaters, 0.25 cup (remove)
Kraft fat free shredded mozzarella, 0.75 cup (remove)
Classico Florentine Spinach & Cheese Sauce, 1.25 cup (remove)
Ricotta- Fat Free, 1.25 cup (remove)
1 1/4 c. water
3 cloves garlic
oregano, basil,salt, and coarse ground pepper to taste
Directions
In a large skillet, brown meatles round 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: 6
Recipe submitted by SparkPeople user ANGELPIXIE85.
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: 6
Recipe submitted by SparkPeople user ANGELPIXIE85.