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Easy Skillet Garden Lasagna

 
One serving costs about $1.82

$1.82 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 healthy lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:90%

Spoonacular Score: 90%

 

You can never have too many Mediterranean recipes, so give Easy Skillet Garden Lasagnan a try. This main course has 360 calories, 23g of protein, and 11g of fat per serving. For $1.82 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes about about 45 minutes. A mixture of lasagna noodles, olive oil, baby spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Easy Garden Skillet, Easy Skillet Lasagna, and Easy One Skillet Lasagna.

Lasagne on the menu? Try pairing with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Selvapiana Chianti Rufina with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Selvapiana Chianti Rufina

This is a big and juicy Chianti Rufina, offering delicious strawberry and cherry aromas followed by subtle notes of spice box, leather, earth and mushrooms. Dense, smooth and medium-bodied, with great concentration and fine tannins.Easy-going and supple, this is great food wine: ideal for rich pastas, creamy soups, barbecued meats and cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
6
6  whole wheat lasagna noodles
whole wheat lasagna noodles
2 Tbsps
2 Tbsps olive oil
olive oil
1
1  diced sweet onion
diced sweet onion
4 oz
4 oz mushrooms
mushrooms
2
2  garlic cloves
garlic cloves
1
1  yellow squash
yellow squash
1
1  zucchini
zucchini
2 handfuls
2 handfuls baby spinach
baby spinach
some
some salt and pepper
salt and pepper
4 oz
4 oz skim milk mozzarella cheese
skim milk mozzarella cheese
0.5 cups
0.5 cups part-skim ricotta
part-skim ricotta
0.33
0.33  canned red pasta sauce
canned red pasta sauce
3 Tbsps
3 Tbsps parmesan cheese
parmesan cheese
6  whole wheat lasagna noodles
6
whole wheat lasagna noodles
2 Tbsps olive oil
2 Tbsps
olive oil
1  diced sweet onion
1
diced sweet onion
4 oz mushrooms
4 oz
mushrooms
2  garlic cloves
2
garlic cloves
1  yellow squash
1
yellow squash
1  zucchini
1
zucchini
2 handfuls baby spinach
2 handfuls
baby spinach
some salt and pepper
some
salt and pepper
4 oz skim milk mozzarella cheese
4 oz
skim milk mozzarella cheese
0.5 cups part-skim ricotta
0.5 cups
part-skim ricotta
0.33  canned red pasta sauce
0.33
canned red pasta sauce
3 Tbsps parmesan cheese
3 Tbsps
parmesan cheese

Equipment

frying pan
frying pan
oven
oven
frying pan
frying pan
oven
oven


Instructions

Preheat oven to 425 F. Boil water for pasta and cook pasta according to directions, shaving a few minutes off the time. Meanwhile water is boiling or pasta is cooking, heat a large oven-safe skillet over medium heat and add olive oil. Add in your veggies and garlic, tossing to coat for about 10 minutes or until softened. If using spinach, add it last towards the end since it cooks really fast. Season with salt and pepper. Add sauce, mozzarella and cooked lasagna noodles to the skillet with the veggies, gently tossing to distribute. Cover with scoops of ricotta and sprinkle with fresh basil if you'd like. Bake for 15-20 minutes, or until cheese is golden and bubbly. Serve with extra parmesan if you are a cheese lover like me!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.82
Ingredient
6 whole wheat lasagna noodles
2 tablespoons olive oil
1 diced sweet onion
4 ounces mushrooms
2 garlic cloves
1 yellow squash
1 zucchini
2 handfuls baby spinach
4 ounces skim milk mozzarella cheese
½ cups part-skim ricotta
3 tablespoons parmesan cheese
Price
$0.96
$0.33
$0.95
$0.63
$0.13
$0.87
$0.56
$0.71
$1.26
$0.57
$0.32
$7.28

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
359 Calories
23g Protein
11g Total Fat
45g Carbs
97% Health Score
Limit These
Calories
359
18%

Fat
11g
18%

  Saturated Fat
3g
21%

Carbohydrates
45g
15%

  Sugar
7g
8%

Cholesterol
17mg
6%

Sodium
386mg
17%

Get Enough Of These
Protein
23g
46%

Manganese
1mg
85%

Vitamin K
81µg
77%

Selenium
45µg
65%

Phosphorus
470mg
47%

Calcium
467mg
47%

Vitamin A
1887IU
38%

Vitamin C
26mg
32%

Vitamin B2
0.49mg
29%

Magnesium
115mg
29%

Folate
110µg
28%

Vitamin B6
0.5mg
25%

Vitamin B1
0.34mg
22%

Zinc
3mg
22%

Copper
0.42mg
21%

Potassium
697mg
20%

Vitamin B3
3mg
20%

Iron
2mg
16%

Vitamin B5
1mg
12%

Fiber
2g
12%

Vitamin E
1mg
10%

Vitamin B12
0.41µg
7%

covered percent of daily need

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