Lasagna in a skillet? Why not? You can go from cupboard to table in 30 minutes with this quick-fix version of an all-time favorite.
Here's the skinny:
1lb. lean ground beef >
1lb. extra lean ground beef
1 1/2 cups shredded mozzarella cheese >
1 cup shredded reduced-fat Italian cheese blend
Added green pepper
Nutritional Highlights
470 (before)
330 (after)
19 g (before)
8 g (after)
8 % (before)
15 % (after)
30 min |
30 min |
6 servings (1 cup each) |
1 lb extra-lean (at least 93%) ground beef
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1 1/2 cups water
1 tablespoon ketchup
3 cups (6 oz) uncooked mini-lasagna noodles (mafalda)
1/2 cup chopped green bell pepper
1 teaspoon dried basil leaves
1 cup shredded reduced-fat Italian cheese blend (4 oz)
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1 In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
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2 Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.
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Nutritional Information
1 serving (1 cup):
Calories 330 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 530mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 7g); Protein 27g
% Daily Value
Vitamin A 20%; Vitamin C 15%; Calcium 15%; Iron 25%
Exchanges
2 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 0 Medium-Fat Meat, 0 Fat
Carbohydrate Choices
2 1/2
