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Easy Peasy Skillet Lasagna
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| INGREDIENTS | |
| 1 1/2 tbsp | extra virgin olive oil |
| 1 large | onion, chopped, (try frozen) |
| 1 c | mushrooms, chopped |
| 2 | minced garlic cloves |
| 2 (14.5 oz) cans | Italian diced tomatoes, drained |
| 1/4 c | tomato sauce |
| 3 | chopped basil leaves |
| 1/4 tsp | black pepper |
| 1 tsp | sea salt |
| 1/2 c | skim ricotta chz |
| 1/2 c | part skim mozzarella chz |
| 3 tbsp | Parmesan chz |
| About 6 oz | lasagna noodles, broken into thirds and fully cooked |
| 2 tbsp | parsley |
DIRECTIONS
-heat oil in a large skillet over med-high heat. Add onions and cook until softened, about 4 mins. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt, and pepper. Cook until it thickens, around 5 mins.
-add noodles to skillet and stir into the mixture. Add scoops if ricotta over the noodles; add in moz and parm. Stir in parsley. Cook about 2 mins.
NOTES
Serving size 1 cup, calories 275, fat 3, wwp 7
Can add meat and spinach of wanted
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