Skillet Lasagne
28 ounces crushed tomatoes
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 cloves garlic
6 lasagna noodles (6 ounces)
3 Portabella mushrooms
1/2 pound ground sirloin
1 teaspoon olive oil
1 cup low fat ricotta cheese
2 teaspoons lemon juice
3 ounces fresh spinach
6 ounces part-skim mozzarella
Directions:
Preheat oven to 400 degrees F.
Bring a large pot of water to boil. Add sea salt and lasagna noodles; cook until al dente.
In food processor, add ricotta cheese, lemon juice and spinach. Process until smooth.
In a skillet over medium heat, add olive oil and ground sirloin. Season with salt & pepper, and all dried herbs. Add garlic and chopped portabella mushroom and continue to sauté with meat. Add tomato sauce to meat and simmer for about 5-8 minutes.
In a large, cast iron skillet, ladle 1/4 of the sauce in the bottom. Place 3 (slice one of them in half to fit on either side of the 2 long noodles) lasagna noodles over sauce. Spread 1/2 of the ricotta cheese mixture over noodles, 1/4 of the sauce, and 1/2 of the mozzarella cheese. Layer another 3 lasagna noodles and the rest of the ricotta mixture, remainder of the sauce over, & mozzarella cheese. Bake in 400 degree oven for 25 minutes. Cool 20 minutes before cutting and servings.
Servings: 5 * Calories Per Serving: 341 * Fat: 10.4 g * Carb: 39.4 g * Fiber 7.1 * Protein: 25.4 g * Sugar: 13.5 g * Sodium: 692 mg * Cholesterol: 54 mg
