This recipe was such a gift after a LONG day at clinic, school, mock interview, and first day of half marathon training. I couldn’t have been more excited that not only did it take 15 minutes tops, but it tasted great too. Yes this recipe does have quite a bit of cheese, but still less then a traditional lasagna, and incorporates mushrooms which is a great addition of flavor and nutrients. Because of the size of the lasagna noodles, I also got to test out my brand new stainless steel pot courtesy of my grandpa unloading some kitchen supplies on me- thanks papa!
- Drizzle of extra virgin olive oil
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) cans no salt added diced tomatoes, drained
- 1/4 cup tomato basil sauce (I used jarred sauce from Wegmans)
- 1 tsp. dried basil
- 3/4 cup skim ricotta cheese
- 1/3 cup part skim mozzarella cheese
- 1/4 cup Parmesan cheese
- 6 ounces lasagna noodles, broken into thirds & fully cooked
- Salt and pepper to taste
- 2 tablespoons parsley (dried or fresh)
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
- Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
- Serve immediately with additional basil or parsley.