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Skillet lasagna a quick, comforting weeknight dinner

I love to make lasagna, but it takes time. 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.

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.

Skillet Lasagna


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


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.
Makes 2 servings.

Mixed Salad


4 cups mixed salad

2 tablespoons reduced-fat salad dressing


Divide the salad between the two dinner plates and drizzle the dressing on top.
Makes 2 servings.

(Recipes by Linda Gassenheimer.)

— Tribune News Service

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