Skillet Lasagna

Oxmoor House
Prep: 5 minutes; Cook: 30 minutes; Stand: 2 minutes.
4 servings (serving size: 1 wedge))


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1/2 pound ground round
2 tablespoons balsamic vinegar
2 teaspoons dried Italian seasoning, divided
1 cup part-skim ricotta cheese
4 uncooked lasagna noodles, broken into large pieces
1 (14.5-ounce) can diced tomatoes with onions, undrained
1 cup bottled roasted red bell peppers, chopped
3/4 cup water
5 teaspoons commercial pesto
1/2 cup (2 ounces) mozzarella-Parmesan cheese blend


Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese, by rounded tablespoons, over meat. Top with broken noodles, making one flat layer (noodles will overlap a little bit).

Pour tomatoes and peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by half teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked. Uncover and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts. Cut into wedges. Remove from pan with a slotted spatula.

Created date

April 2008

Nutritional Information

Calories 407
Caloriesfromfat 33 %
Fat 14.9 g
Satfat 7.1 g
Monofat 5.7 g
Polyfat 0.8 g
Protein 29.7 g
Carbohydrate 38.1 g
Fiber 1.9 g
Cholesterol 63 mg
Iron 3.7 mg
Sodium 676 mg
Calcium 418 mg