RECIPES
11
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Speedy Skillet Lasagna
1 lb. Italian sausage
1 can (15 oz.) diced tomatoes
1 small onion, chopped
1 cup water
3 cloves garlic, minced
1 tsp. Italian seasoning
¼ tsp. pepper flakes
8–9 lasagna noodles
4 oz. fresh mushrooms, sliced
1 cup low-fat cottage cheese
2 cups fresh spinach, chopped
1 cup mozzarella cheese, shredded
1 jar (25 oz.) marinara sauce
1/3 cup Parmesan cheese, grated
1. To avoid cross contamination, wash hands after touching raw meat.
2. Brown the sausage over medium heat (350° F), breaking it into pieces, for
about 5 minutes.
3. Add the onions and cook for 2 minutes, stirring often.
4. Reduce the heat to low and put in the garlic, pepper flakes, mushrooms
and spinach. Stir well to blend.
5. Add the sauce, tomatoes, water and Italian seasoning. Stir well. Break the
lasagna noodles into pieces (2–3") and stir them in.
6. Cover and cook on low about 20 minutes until the noodles are tender.
(When the sauce is boiling, you may need to adjust the temperature up or
down to cook the noodles, but not scorch the sauce.)
7. When the noodles are tender, turn off the heat. Add the cheeses and
cover again for 3–5 minutes, until melted.
Serves 4–6
