Spinach-Ricotta Skillet Lasagna

1 cup shredded part skim mozzarella cheese
1/2 cup grated parmesan cheese
1/4 tsp garlic powder
salt and pepper, to taste
nutmeg
1 1/2 cups Ricotta
1 large egg
1 (10 oz) package chopped spinach, thawed and squeezed dry
1 (14 oz) jar tomato sauce
4 oz no boil lasagna noodles (half a box)

Mix mozzarella, parmesan, garlic powder, 1/4 tsp pepper and a pinch of nutmeg. In a separate bowl, whisk ricotta with egg and spinach until blended and smooth. Season with salt and pepper. Spread 1/3 of sauce over bottom of a large, heavy skillet. Arrange 2 pasta sheets on top. Spread half of spinach mixture over pasta, then scatter 1/3 of mozzarella mixture on top. Top with 2 more pasta sheets, then spread with 1/3 of sauce. Sprinkle with 1/3 of mozzarella mixture. Place another 2 sheets on to and pour over remaining sauce. Break remanining sheets of pasta into large pieces and use them to fill in around edges of skillet. Dollo remaining spinach mixture over top, and sprinkle on remaining mozzarella mixture. Transfer skillet to stove top and cook, covered, over medium-low heat until top is firm, 20 minutes. Remove from heat and set aside, covered for 5 to 10 minutes before serving. Divide 4 ways and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYDUNN.