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| Skillet Lasagna |
This is a delicious quick lasagna, made in one pan. All the flavor, none of the mess.
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Origin: From the Kitchen of LindySez
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Ingredients:
3/4 pound lean ground beef
1/2 pound mild Italian sausage (removed from casings if necessary)
1 tablespoon COLAVITA Extra Virgin Olive Oil
1 cup chopped onion
3 cloves garlic, minced
1 (26-ounce) jar COLAVITA Garden Style Sauce
1/4 - 1/2 cup dry red wine, (optional)
1/2 to 1 cup water (depending if you used the wine)
1/8 teaspoon red pepper flakes, or to taste
1/4 to 1/2 teaspoon Italian herbs, (optional)
Salt and freshly ground pepper, to taste
8 ounces COLAVITA Mafalde Pasta, broken into 3rds
1/2 cup freshly grated parmesan cheese
1 cup low-fat or part-skim ricotta cheese
2 ounces mozzarella cheese, grated or sliced
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Preparation:
1. In a large 12-inch skillet, with a lid, cook the meats over low heat until just no longer pink. Drain in a sieve, and set-aside.
2. Wipe out the skillet and then heat the olive oil over medium heat; add the onions and garlic; saute until wilted. Return the meat to the skillet; add the red pepper flakes and Italian herbs, if using. Mix well.
3. Pour in the Garden Style sauce along with the wine and water; stir then add the broken pasta pieces, stir. Cover and lower the heat to medium low, simmer for 15 minutes, stirring occasionally. (After 15 minutes the sauce should still be slightly watery, if not, add a bit more water); cover and cook another 5 minutes or until the pasta is tender.
4. Uncover the skillet, stir in parmesan cheese; dot the ricotta over the top then sprinkle or layer on the mozzarella. Cover and allow to stand for 5 minutes, or until the cheese is nicely melted.
Makes 4 - 6 servings.
Per Serving: 594 Calories (53.6% from fat); 35g Fat (14g Sat, 15g Mono, 3g Poly); 31g Protein; 37g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 706mg Sodium. Food Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.
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