Skillet Lasagna - only 395 calories and crazy good

Go_Mizzou99

So we were trying to find a hot meal for a cold winter day and my wife found this recipe:

apple-of-my-eye.com/2013/08/25/skillet-lasagna/

It looked a little different while cooking, but hang in there, it ends up looking just like the picture.

The hardest part of this recipe was frying the burger...which I seasoned with salt, pepper, garlic powder, and a few shakes of Italian seasoning.

The whole thing took about 40 minutes...could probably get it done in 30 if we were in a hurry.

I found one serving to be filling, but I also had a salad with it.

5 stars - added to our recipe rotation at home.

smandymail

Awesome, thanks!

Acg67

Hmmm cottage cheese over ricotta and lean ground beef?

Go_Mizzou99

Acg67 wrote: »

Hmmm cottage cheese over ricotta and lean ground beef?

I get what you are saying, that is why I used Italian seasoning on the ground beef. I feel the same about the Ricotta cheese, but it was still darned good with 1% cottage cheese.

I guess you could do 1/2 & 1/2 lean ground beef and Jimmy Dean Italian Sausage...that would only add about 55 calories per serving - so it would be at 450 calories per serving.

Need2Exerc1se

Acg67 wrote: »

Hmmm cottage cheese over ricotta and lean ground beef?

The first time I ever had cottage cheese instead of ricotta in lasagna was when I was in Jr. High and spent the night with a friend whose parents were Italian immigrants. Her mom said that was the way she'd learned to make it from her mother and grandmother in Italy.

WinoGelato

My mom always used cottage cheese in lasagna. I've had it both ways, and maybe it is just nostalgia, but I actually prefer the cottage cheese. It gives it a saucier texture I think...

I use ricotta in manicotti though. I'm not a heathen.

alpine1994

I make this one regularly Same idea, a few more cals.

Serves 6, 415 Cals per serving

Ingredients:
•1 can (28 ounces) no-salt-added diced tomatoes
•1 tablespoon olive oil
•1 onion, minced
•Salt
• 3 cloves garlic, minced
•1/8 teaspoon red pepper flakes
•1 pound 95% fat-free ground beef or pork
•10 lasagna noodles, broken into 2-inch pieces
•1 can (8 ounces) no-salt-added tomato sauce
•1/2 cup grated Parmesan cheese
•Pepper
•1 cup part-skim ricotta cheese
•2 tablespoons chopped basil

Directions:


1. Pour tomatoes with their juice into a 4-cup measuring cup. Add enough water to bring the volume to 4 cups.
2 . Warm oil in a large nonstick skillet over medium heat. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, for about 5 minutes until onion begins to brown. Add garlic and red pepper flakes, and cook until fragrant, about 30 seconds. Stir in meat, using a wooden spoon to break it apart. Cook until meat is browned, about 5 minutes. Add noodles, but do not stir; let them sit on top. Pour tomato-water mixture and tomato sauce over noodles. Again don’t stir. Cover pan and bring to a simmer. Let simmer, stirring occasionally, until pasta is tender, about 20 minutes. Turn off heat. Stir in Parmesan and season to taste with salt and pepper. Drop ricotta onto top of lasagna, cover, and let stand about 5 minutes. Remove cover and sprinkle with basil.

SnuggleSmacks

I make fresh pasta sheets and layer it with all sorts of things...butternut squash and goat cheese and spinach with a garlicy white sauce is my current fave. Sometimes I make individual ones stacked high, baked right in the bowl.

IzzyBooNZ1

bump, sounds good !!