Dinner is ready with Best of Bridge Done in One’s Skillet Lasagna!
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Ingredients
- 4 sheets fresh pasta
- 1 tbsp (15 mL) canola oil
- 3 garlic cloves, minced
- 1 onion, diced
- 1 tbsp (15 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) hot pepper flakes
- 1 can (19 oz/540 mL) petite-cut stewed tomatoes, with juice
- 1 cup (250 mL) ready-to-use vegetable broth
- 4 cups (1 L) lightly packed baby spinach
- 1 cup (250 mL) ricotta cheese
- 3/4 cup (175 mL) shredded mozzarella cheese
- 3 tbsp (45 mL) chopped fresh basil or parsley
Instructions
- Cut pasta sheets in half crosswise, then cut into 1½ inch (3 cm) wide strips; set aside.
- In a large, deep nonstick skillet, heat oil over medium heat. Cook garlic and onion for 3 minutes or until softened. Add oregano, salt and hot pepper flakes; cook, stirring for 1 minute.
- Add tomatoes and broth to skillet; bring to a boil. Stir in spinach and pasta; return to simmer. Cover and cook for about 8 minutes or until pasta is tender. Uncover, dollop with ricotta and sprinkle with mozzarella cheese; cook for about 2 minutes to heat ricotta and melt mozzarella. Sprinkle with basil.
- Serves 4 - 6
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