It was so fabulous and easy that this is the 2nd time we have already made in twice in the past couple weeks. The ingredients actually work well for making it twice before some of your ingredients expire.
Without further ado...
from Eat Skinny Be Skinny, serves 4, 275 calories per cup
-1 1/2 Tbsp olive oil
-1 large onion, chopped
-1 cup mushrooms, chopped
-2 garlic cloves, minced
-2 14.5oz cans italian diced tomatoes
-1/4 cup tomato pasta sauce
-3 basil leaves chopped
-black pepper to taste, we like a good bit
-1 tsp salt
-1/2 cup skim ricotta cheese
-1/2 cup part skim mozzarella cheese
-3 Tbsp parmesan cheese
-6oz lasagna noodles (half the box - reason this is great to make 2 times), broken into thirds and fully cooked
-1-2 tsp garlic powder or to your liking
-2 Tbsp parsley (fresh or dry)
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes - these always take a bit longer than that for us. 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.
A few notes:
-I have never actually used fresh basil in this since this time of year it's pricier so I add in some dry basil but I cannot wait to make this with fresh basil in the spring and summer!
-The original recipe doesn't call for the garlic powder but who doesn't love extra garlic besides your spouse when sharing a kiss immediately after :)
-For those of you that don't like mushrooms very much, hubby (non-mushroom lover) says you don't taste them when they are mixed with everything else.
We like to serve this with a side salad or some veggies.
Get a close up of this deliciousness. Bet you can almost taste it!
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