Post by Loupy on Jan 22, 2013 23:36:39 GMT -7
Skillet Lasagna II
aroundthetableri.blogspot.com/
Adapted from Dishing w Leslie
Ingredients:
1 24 oz jar tomato sauce (Or use your own homemade sauce.)
3 Tbs olive oil
1 onion, chopped
1 package fresh mushrooms, chopped (optional)
2 garlic cloves, minced
2 Tbs FRESH parsley, chopped
1 Tbs FRESH basil, chopped
1 cup ricotta cheese
1 egg
4 Tbs Parmesan cheese, divided
6 oz lasagna noodles, broken into pieces, cooked to al dente and cooled (I used about 10 noodles)
4 handfulls fresh spinach
salt and pepper, to taste
1 1/2 cups grated mozzarella cheese, divided
Directions:
In a large skillet, heat the olive oil over med heat.
Add onion and mushrooms.
Cook until onion is soft, about 5 minutes.
Add garlic and cook for 1 minute.
Add in tomato sauce and let simmer for about 20 minutes.
Meanwhile: In a medium bowl, add ricotta cheese, egg, 3 Tbs Parmesan cheese, 1/2 tsp salt, dash of pepper,
and chopped parsley; combine well.
When sauce is done simmering, transfer all but 1 cup to separate pot or bowl.
Then in assembly line fashion: Arrange 1/3 of lasagna noodles on top of sauce in skillet.
Followed by 1/2 of the ricotta mixture.
Sprinkle with 1/3 of the mozzarella, and fresh spinach.
Repeat process again; ending with a layer of noodles.
Top with the last 1/3 of mozzarella.
Cover and let simmer for 15-20 minutes.
Garnish with remaining Parmesan cheese and freshly chopped herbs.
aroundthetableri.blogspot.com/
Adapted from Dishing w Leslie
Ingredients:
1 24 oz jar tomato sauce (Or use your own homemade sauce.)
3 Tbs olive oil
1 onion, chopped
1 package fresh mushrooms, chopped (optional)
2 garlic cloves, minced
2 Tbs FRESH parsley, chopped
1 Tbs FRESH basil, chopped
1 cup ricotta cheese
1 egg
4 Tbs Parmesan cheese, divided
6 oz lasagna noodles, broken into pieces, cooked to al dente and cooled (I used about 10 noodles)
4 handfulls fresh spinach
salt and pepper, to taste
1 1/2 cups grated mozzarella cheese, divided
Directions:
In a large skillet, heat the olive oil over med heat.
Add onion and mushrooms.
Cook until onion is soft, about 5 minutes.
Add garlic and cook for 1 minute.
Add in tomato sauce and let simmer for about 20 minutes.
Meanwhile: In a medium bowl, add ricotta cheese, egg, 3 Tbs Parmesan cheese, 1/2 tsp salt, dash of pepper,
and chopped parsley; combine well.
When sauce is done simmering, transfer all but 1 cup to separate pot or bowl.
Then in assembly line fashion: Arrange 1/3 of lasagna noodles on top of sauce in skillet.
Followed by 1/2 of the ricotta mixture.
Sprinkle with 1/3 of the mozzarella, and fresh spinach.
Repeat process again; ending with a layer of noodles.
Top with the last 1/3 of mozzarella.
Cover and let simmer for 15-20 minutes.
Garnish with remaining Parmesan cheese and freshly chopped herbs.
