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Easy Skillet Garden Lasagna

 
One serving costs about $1.78

$1.78 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:92%

Spoonacular Score: 92%

 

Easy Skillet Garden Lasagna might be just the main course you are searching for. This recipe makes 4 servings with 329 calories, 23g of protein, and 8g of fat each. For $1.78 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up baby spinach, garlic cloves, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe from Foodista has 1 fans. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. Try Easy Garden Skillet, Easy Skillet Lasagna, and Easy One Skillet Lasagna for similar recipes.

Lasagne works really well with Sangiovese, Chianti, and Montepulciano. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. One wine you could try is Story Winery, Sangiovese, Estate, Shenandoah Valley. It has 5 out of 5 stars and a bottle costs about 19 dollars.

Story Winery, Sangiovese, Estate, Shenandoah Valley

Aromas of raspberry, cherry, pie crust, tobacco and oak greet the nose. Dark cherries and raspberry predominate the palate with mild tannins and nice acidity. The finish is gentle and lasting Enjoy!

» Get this wine on Amazon.com

Ingredients

Servings:
2 handfuls
2 handfuls baby spinach
baby spinach
2
2  garlic cloves
garlic cloves
4 oz
4 oz mushrooms
mushrooms
1 Tbsp
1 Tbsp olive oil
olive oil
3 Tbsps
3 Tbsps parmesan cheese
parmesan 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
some
some salt and pepper
salt and pepper
4 oz
4 oz skim milk mozzarella cheese
skim milk mozzarella cheese
1
1  diced sweet onion
diced sweet onion
6
6  whole wheat lasagna noodles
whole wheat lasagna noodles
1
1  yellow squash
yellow squash
1
1  shredded zucchini
shredded zucchini
2 handfuls baby spinach
2 handfuls
baby spinach
2  garlic cloves
2
garlic cloves
4 oz mushrooms
4 oz
mushrooms
1 Tbsp olive oil
1 Tbsp
olive oil
3 Tbsps parmesan cheese
3 Tbsps
parmesan 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
some salt and pepper
some
salt and pepper
4 oz skim milk mozzarella cheese
4 oz
skim milk mozzarella cheese
1  diced sweet onion
1
diced sweet onion
6  whole wheat lasagna noodles
6
whole wheat lasagna noodles
1  yellow squash
1
yellow squash
1  shredded zucchini
1
shredded zucchini

Equipment

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


Instructions

  1. Preheat oven to 425 F.
  2. Boil water for pasta and cook pasta according to directions, shaving a few minutes off the time.
  3. Meanwhile water is boiling or pasta is cooking, heat a large oven-safe skillet over medium heat and add olive oil.
  4. 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.
  5. Add sauce, mozzarella and cooked lasagna noodles to the skillet with the veggies, gently tossing to distribute.
  6. Cover with scoops of ricotta and sprinkle with fresh basil if you'd like.
  7. 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: $1.78
Ingredient
2 handfuls baby spinach
2 garlic cloves
4 ounces mushrooms
1 tablespoon olive oil
3 tablespoons parmesan cheese
1/2 cup part-skim ricotta
4 ounces skim milk mozzarella cheese
1 diced sweet onion
6 whole wheat lasagna noodles
1 yellow squash
1 shredded zucchini
Price
$0.71
$0.13
$0.63
$0.17
$0.32
$0.57
$1.26
$0.95
$0.96
$0.87
$0.56
$7.12

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

  • 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.

  • 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.

  • 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.

  • 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.

  • get more cooking tips

Green Tips

  • 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!)

  • 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.

Disclaimer

Nutritional Information

Quickview
328 Calories
23g Protein
7g Total Fat
45g Carbs
91% Health Score
Limit These
Calories
328
16%

Fat
7g
12%

  Saturated Fat
2g
18%

Carbohydrates
45g
15%

  Sugar
7g
8%

Cholesterol
17mg
6%

Sodium
531mg
23%

Get Enough Of These
Protein
23g
46%

Manganese
1mg
85%

Vitamin K
79µg
75%

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 B12
0.41µg
7%

Vitamin E
1mg
7%

covered percent of daily need

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