Skillet lasagna is perfect to make when you’re short on time because it’s low on ingredients, utensils and time. This dish hardly takes fifteen minutes to whip up and is healthier than the average store-bought lasagna.
Skillet lasagna is roughly 393 Calories per serving as opposed to 600-700 Calorie servings found in ready made lasagna!
What’s more, skillet lasagna eliminates the tedious process of arranging noddles, ricotta filling and cheese in order–all without compromising on taste!
12 oz Farfalle Pasta
24 oz Pasta Sauce
2/3 cup Partly Skim Ricotta Cheese
10 oz Frozen Spinach
- Boil farfalle pasta in water, as instructed on the box.
- Meanwhile, place the frozen spinach in a bowl and defrost in the microwave–should take 5-6 minutes. Once defrosted, remove all the excess water from the spinach.
- While spinach is defrosting, heat a skillet on low heat. Add 2/3 cup partly skim ricotta cheese, 1/3 cup at a time. Mix to incorporate the ricotta cheese in the pasta sauce. Let the sauce simmer.
- Add spinach to the sauce. Mix until spinach is evenly spread throughout the sauce.
- Add salt, to taste–roughly 1-2 teaspoons–to the pasta sauce.
- Drain pasta in a strainer and add to the skillet. Mix the pasta in the sauce until evenly coated.
- Top with mozzarella cheese and serve!
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