Skillet Lasagna

I could hardly believe it when I first saw this yummy, cheesy, pasta dish - on the weight watchers website!  How could this possibly a weight watchers recipe.  Could all of that pasta goodness really be included in a healthy dinner?  I copied the nutritional facts from weight watchers just to show you.  (I needed prove myself.)
Nutritional information per 1 cup: 
Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

So there you have it - an easy and healthy lasagna recipe that you can make in under 30 minutes.  Sign me up.

Skillet Lasagna
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

​Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes.

​Add garlic and mushrooms and cook until garlic is fragrant, about one minute. 

​Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.

​Add noodles to skillet and stir into the mixture well. 

​Add scoops of ricotta cheese over the noodles.

​Add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.

​Serve immediately with additional basil or parsley.

​I thought this was a delicious dinner.  Both of my kids picked out the big pieces of tomato.  Next time, I may have to chop the tomatoes a little finer to make the dish more "kid-friendly."  It was still a yummy dinner and it didn't take me all night to prepare.  This ones a keeper.

Ciao!

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