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Friday, October 06 2017

Your favorite comfort food dish gets reinvented with this dinner cooked in a single skillet and features four different types of cheese. After cooking, freeze in batches to enjoy later.


Nonstick cooking spray
8 - ounces extra-lean ground beef (93% lean)*
3/4 - cup chopped green, red, or yellow sweet pepper
1/2 - cup chopped onion
2 - cloves garlic, minced
1 - 23 1/2 ounce jar light traditional-flavored pasta sauce, such as Prego Heart Smart
1 - cup water
2 - cups packaged sliced fresh mushrooms
3 - cups dried wide egg noodles
1/2 - cup light ricotta cheese
2 - tablespoons grated Parmesan or Romano cheese
1/2 - teaspoon dried Italian seasoning, crushed
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)


Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Cook beef, sweet pepper, onion, and garlic until meat is browned; stirring to break up meat as it cooks. Drain off any fat. Stir in pasta sauce and water. Bring to boiling. Add mushrooms and uncooked noodles; stir to separate noodles. Return to boiling; reduce heat. Cover and gently boil about 10 minutes or until pasta is tender, stirring occasionally.

Meanwhile, in a bowl stir together ricotta, Parmesan, and Italian seasoning. Drop cheese mixture by spoonfuls into 10 small mounds (about 1 tablespoon each) on top pasta mixture in skillet. Sprinkle each mound with mozzarella. Reduce heat to low. Cook, covered, 4 to 5 minutes or until cheese mixture is heated and mozzarella is melted. Serve immediately.


Ground turkey breast and ground chicken breast are great alternatives to extra-lean ground beef.
Nutrition Facts (Skillet Lasagna)

Per serving: 315 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 61 mg chol., 556 mg sodium, 37 g carb., 4 g fiber, 15 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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