If there is one thing we all enjoy, is a plate of gooey, cheesy, hot lasagna. There is just something about it, it screams comfort food.
Usually it involves quite a long preparation process, and truth be told, it's always worth the time when you see it sitting there on your plate....stacked and those beautiful layers just waiting to be dug into.
But sometimes I want the taste of a good lasagna, only made in a fraction of the time, and if I can pile it all in one skillet, then even better.
This is a quick dish to make on a weekday, pair it with a slice of Foccacia, and your family will think you are superwoman.
Adapted from: The Realistic Nutritionist
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.