ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Skillet Lasagna

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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).

  2. 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.

Cooking Light Superfast Suppers