8 lasagna noodles, uncooked
¼ Tablespoon low-sodium Italian seasoning
1 (24 ounce) jar spaghetti sauce
1 (15 ounce) carton low-fat ricotta cheese
1 (10-ounce) box frozen and thawed spinach
½ cup parmesan cheese
2 cups low-fat mozzarella cheese, shredded
Skillet Lasagna
Servings: 8
Ingredients:
Directions:
- Cook the noodles as directed on the package
- In a small bowl, mix the ricotta cheese, ¼ cup parmesan cheese and Italian seasoning.
- DO NOT turn on the stove top until all layers have been added.
- Spread half the jar of sauce in an ungreased deep-dish skillet. Top with half of the cooked noodles.
- Spread half of the cheese mixture over the noodles. Top with half of the spinach.
- Sprinkle half of the mozzarella cheese over the vegetables.
- Repeat with the remaining noodles, remaining cheese mixture, remaining sauce, the vegetables, and the remaining mozzarella cheese.
- Sprinkle with the rest of the parmesan cheese. Cover with lid or foil.
- Turn the stove top to medium-low until cheese is melted (approximately 20 minutes) Allow to stand for 5 minutes before serving.
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Skillet Lasagna
Servings: 8
Ingredients:
8 lasagna noodles, uncooked
¼ Tablespoon low-sodium Italian seasoning
1 (24 ounce) jar spaghetti sauce
1 (15 ounce) carton low-fat ricotta cheese
1 (10-ounce) box frozen and thawed spinach
½ cup parmesan cheese
2 cups low-fat mozzarella cheese, shredded
Directions:
- Cook the noodles as directed on the package
- In a small bowl, mix the ricotta cheese, ¼ cup parmesan cheese and Italian seasoning.
- DO NOT turn on the stove top until all layers have been added.
- Spread half the jar of sauce in an ungreased deep-dish skillet. Top with half of the cooked noodles.
- Spread half of the cheese mixture over the noodles. Top with half of the spinach.
- Sprinkle half of the mozzarella cheese over the vegetables.
- Repeat with the remaining noodles, remaining cheese mixture, remaining sauce, the vegetables, and the remaining mozzarella cheese.
- Sprinkle with the rest of the parmesan cheese. Cover with lid or foil.
- Turn the stove top to medium-low until cheese is melted (approximately 20 minutes) Allow to stand for 5 minutes before serving.
Nutrition Facts
8 serving per container
Serving size 1 1/2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 380 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 830mg | 36% | |
| Total Carbohydrate 54g | 20% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 9g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 26g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 468mg | 35% | |
| Iron 3mg | 15% | |
| Potassium 437mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.