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.