Skillet Lasagna (Edit recipe)

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If you find yourself with a few extra lasagna noodles (am I the only one who doesn’t use the whole box when making lasagna?) or you just want an easy and quick meal, this skillet lasagna is for you.

As most of my recipes, this is customizable to what you have and your diet preferences. Add ground beef, plant based crumbles, more or less veggies…make it yours, but make it because ooooo she good.

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 3-4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Sauté chopped onion in a skillet and season with salt.
  2. Add garlic and cook for 30 seconds before adding in broccoli and spinach. Let spinach wilt a bit and add sauce and water.
  3. Bring to a boil and turn down to medium low heat.
  4. Add lasagna noodles (break them up into desired sized pieces) and cover for 10 min.
  5. After 10 min, give it a stir and add water if it looks dry (I didn’t need to). Dollop ricotta around the pan and sprinkle your cheese on top.
  6. Cook for another 8 minutes covered and 2 minutes uncovered. If using fresh basil, add it now.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:790
Fat:31 g
Carbohydrates:90 g
Protein:47 g
Cholesterol:111 g
Sodium:1034 mg
Fiber:9 g
Sugars:3 g
Calculated for total recipe.
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Free Vegetarian

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