Skillet lasagna
585 cals, 47p, 47c, 22f (per meal)
1 tbsp (15mL)
4 tsp (14g)
4 clove(s) (12g)
1 small (70g)
1 cup (86g)
3/4 cup (186g)
1 can(s) (420g)
1 lbs (454g)
1 1/3 lbs (545g)
4 lasagna noodle(s) (152g)
1
Heat oil in a large skillet over medium heat. Add the onion and garlic and cook 5-8 minutes until softened.
2
Add the beef and break it apart. Cook until it's browned, stirring occasionally.
3
Add the Italian seasoning, tomato puree, diced tomatoes, and some salt/pepper. Stir to incorporate.
4
Snap lasagna noodles into bite-sized pieces and push each piece into the sauce so that it is fully covered. Cover and simmer 10-20 minutes, or until the noodles are soft.
5
Gently stir in the ricotta and sprinkle the mozzarella on top. Cover and cook for about 5 more minutes until the cheese is melted (alternatively, place skillet under the broiler and cook until cheese is bubbly and browned, 2-3 minutes). Serve.