Ww Core Skillet Lasagna Recipes
BEST ONE-SKILLET LASAGNA
I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated.
Provided by Engrossed
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
- In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
- Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
- Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
- Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
- Cover and let stand off heat until cheeses melts, 3-5 minutes.
- Sprinkle with basil before serving.
Nutrition Facts : Calories 741.9, Fat 34.9, SaturatedFat 15.1, Cholesterol 122, Sodium 1154, Carbohydrate 63.2, Fiber 6.9, Sugar 20, Protein 41.1
EASY LASAGNA SKILLET
Cook this freewheeling skillet lasagna on the stove! No need to crank up the oven for this Easy Skillet Lasagna with broken noodles and other fixin's.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Brown meat with peppers in large deep nonstick skillet; drain.
- Stir in sauce and water. Bring to boil. Add noodles; stir. Cover; simmer on medium-low heat 18 to 20 min. or until noodles are tender, stirring occasionally.
- Mix remaining ingredients until blended. Add to ingredients in skillet; swirl gently. Remove from heat. Let stand, covered, 3 min.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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- Spray large nonstick skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until they release their liquid and it is almost evaporated, about 6 minutes. Add spinach in batches. Sprinkle with 1/4 teaspoon salt. With slotted spoon, transfer spinach mixture to bowl. Discard liquid.
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- Meanwhile, stir together ricotta, 3/4 cup mozzarella,2 tablespoons Parmesan, and 1/4 cup basil in medium bowl.
- Spread one-third of beef mixture in bottom of 6-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon half of remaining beef on top; break remaining 3 noodles in half and arrange on top of beef. Top with remaining mushrooms, ricotta, beef, and mushrooms.
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- In large heavy saucepan, heat oil over medium. Add onion, carrots, celery, and garlic and cook, stirring frequently, until tender, about 15 minutes.
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