Quick Fix: Skillet Lasagna a Comforting Fall Weeknight Meal

Skillet Lasagna. (Linda Gassenheimer/TNS)

By Linda Gassenheimer From Tribune News Service

I love to make lasagna, but it takes time to make. So, I created this Skillet Lasagna. It has the flavors of my favorite lasagna but takes about 15 minutes to make. It’s perfect for a comforting fall weeknight meal. The lasagna noodles are broken into small pieces, boiled and added to the meat sauce to absorb the flavor. A quick green salad completes the meal.

Orange zest adds an intriguing, sweet flavor to the lasagna. It is made by scraping or cutting the outer skin of an unwaxed orange. Be sure not to include the white pith just under the skin.

Helpful Hints: — You can use chopped fresh onion instead of frozen onion. Saute a few minutes longer than the frozen onion. — You can use six crushed garlic cloves instead of minced garlic. — You can use any type of bought pasta sauce. Look for one with reduced sodium.

Countdown: — Place water for lasagna noodles on to boil. — Prepare ingredients. — Start lasagna sauce — Boil lasagna noodles — Assemble the salad. — Complete the lasagna recipe.

Shopping List: To buy: 1/2 pound 95% lean ground beef, 2 large tomatoes, 1 bag washed, ready-to-eat salad greens, 1 bunch fresh basil, 1 orange, 1 jar reduced-sodium pasta sauce, 1 small package lasagna noodles, 1 can olive oil spray, 1 bottle reduced-fat salad dressing, 1 piece Parmesan cheese. Staples: salt and black peppercorns.

Skillet Lasagna

Recipe by Linda Gassenheimer

Ingredients

• Olive oil spray
• 2 cups frozen diced onion
• 3 teaspoons minced garlic
• 1/2 pound 95% lean ground beef
• 2 large tomatoes, cut into cubes (about 2 cups)
• 1 cup reduced-sodium pasta sauce
• Zest from one orange
• 3 lasagna noodles, broken into smaller pieces about 1 inch (about 1 1/2 cups)
• Salt and freshly ground black pepper to taste
• 1/2 cup shaved Parmesan cheese
• 1/2 cup fresh basil leaves, torn into small pieces

Directions

Place a large pot 3/4 filled with water on to boil for the lasagna noodles. Heat a large skillet over medium-high heat and spray with olive oil spray.

Add the onion and garlic. Saute 1 minute.

Add the beef and continue to saute to brown the beef, breaking up the meat with the edge of a large spoon, about 1 minute.

Add the tomatoes, pasta sauce, orange zest, cover with a lid and cook 5 minutes. Meanwhile, add the lasagna noodles to the boiling water and boil 10 minutes until they are soft.

Drain the noodles and add to the skillet. Toss the noodles in the skillet sauce to make sure they are covered and absorbed some of the sauce. Let sit 2 minutes.

Add salt and pepper to taste. Divide the lasagna between two dinner plates. Top each lasagna with shaved Parmesan cheese and sprinkle the basil leaves on top.

Yield 2 servings.

Per serving: 591 calories (25% from fat), 16.5 g fat (6.1 g saturated, 5.7 g monounsaturated), 92 mg cholesterol, 41.4 g protein, 70.7 g carbohydrates, 9 g fiber, 496 mg sodium.

Mixed Salad

Recipe by Linda Gassenheimer

• 4 cups mixed salad
• 2 tablespoons reduced-fat salad dressing

Divide the salad between the two dinner plates and drizzle the dressing on top.

Yield 2 servings.

Per serving: 27 calories (41% from fat), 1.2 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 1.2 g protein, 3.8 g carbohydrates, 2 g fiber, 13 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].

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