Skillet Lasagna

I’m a huge fan of lasagna…who isn’t with all of that creamy, delicious cheese…but I’ve had little success with oven lasagnas.  They are usually too dry, not to mention they take over an hour in the oven, and in these hot summer months who wants that?  When I saw this recipe, I knew I had to try it. In less than 30 minutes I had a delicious, saucy lasagna that is lower in calories than a traditional lasagna.  What’s not to love?!?  I know my picture is not the prettiest thing in the world, but I promise this dish is fantastic!  If you want to see some much better pictures, click here, where I found the original recipe.


1 1/2 tablespoons extra virgin olive oil
1/2 large onion, chopped
8 oz mushrooms, sliced
2 garlic cloves, minced
2 (14.5 oz) cans Italian stewed tomatoes, drained and chopped
1/4 cup tomato sauce
1 tsp basil
1 tsp oregano
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked


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, oregano, 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. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.


Four Cheese Bacon Alfredo

This is one of those recipes that just kind of happened.  I was looking in my fridge thinking I wanted to make Manicotti, realizing that I didn’t have the right ingredients to make it, when an unopened package of bacon on the bottom shelf started calling to me.  I pulled it out, grabbed some veggies and noodles and voila!  My husband rated this a 10 and I have to agree that it was pretty fantastic!  Hope you enjoy it as much as we did!

Four Cheese Bacon Alfredo

8 slices of bacon
1 clove garlic, minced
1/2 of a red pepper, chopped
1/4 of a large red onion, chopped
2 cups baby spinach, chopped
1/2 teaspoon Italian seasoning
1 jar Classico Four Cheese Alfredo sauce
8 oz linguini
Salt and pepper to taste

Cook noodles according to package directions.
Fry bacon in a large skillet over med heat until crisp, remove and let cool.  Drain most of the bacon grease, leaving about 1 tablespoon in the pan.  Add garlic and saute about 1 minute until garlic is browned.  Add red pepper and red onion and saute 3 more minutes until peppers and onions are tender.  Reduce heat to med-low.  Add spinach and saute until just starting to wilt, about 1 minute.  Immediately add sauce (I usually put a little bit of milk in the empty jar, put the lid on and shake it to get all of the sauce out).  Add Italian seasoning, salt, and pepper.  Let simmer for about 5 minutes and then toss in noodles.  Serve topped with a sprinkle of Parmesan cheese for extra tastiness!