Skillet Lasagna

45 min · Serves 8

Based on a recipe from Eating Smart, Being Active Colorado State University and University of California at Davis, via USDA MyPlate Kitchen

What goes in

• 8 ozlasagna noodles
• 15 ozpart-skim ricotta cheese
• ½ cupgrated Parmesan cheese
• 18½ mlItalian seasoning
• 24 ozlow-sodium spaghetti sauce
• 10 ozfrozen spinach, thawed and squeezed dry
• 2 cupsshredded part-skim mozzarella cheese

How to cook it

1. Boil the pasta according to package directions, then drain it and set aside.
2. In a small mixing bowl, stir together the ricotta, 1/4 cup of the Parmesan, and the Italian seasoning.
3. Coat a large, unheated skillet thoroughly with cooking spray.
4. Spread half of the pasta sauce across the bottom of the skillet and layer half of the cooked noodles over it.
5. Smooth half of the ricotta blend over the noodles, then scatter half of the spinach and half of the mozzarella on top.
6. Repeat the layers with the remaining noodles, ricotta mixture, spinach, remaining sauce, and the rest of the mozzarella.
7. Finish by sprinkling the remaining 1/4 cup of Parmesan on top, then cover the skillet with a lid.
8. Place over medium-low heat and cook covered for about 20 minutes until the cheese is completely melted, then let stand for 5 minutes before serving.

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