Ww Core Skillet Lasagna Recipes

Steps:

• * Preheat oven to 350ºF.
• * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
• * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
• * Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.

Steps:

• Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
• In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
• Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
• Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
• Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
• Cover and let stand off heat until cheeses melts, 3-5 minutes.
• Sprinkle with basil before serving.

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
• Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
• Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.