Skillet Lasagna

Skillet Lasagna
5 mins prep time
20 mins cooking time
4-6 servings
Ricotta Cheese

Made with

Romano

Romano

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Part-Skim Mozzarella

Part-Skim Mozzarella

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Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

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Ingredients

1-1/2 lbs. lean ground beef

1 cup chopped onion

1 (24 to 26 oz.) jar spaghetti sauce with mushrooms

1-1/2 cups water

1 teaspoon salt

3 cups (6 oz.) uncooked rotini pasta

1 (15 oz.) container Frigo® Part Skim Ricotta Cheese

1 cup freshly shredded Frigo® Part Skim Mozzarella Cheese

1/2 cup freshly grated Frigo® Parmesan Cheese

2 tablespoons chopped fresh basil or Italian parsley

Directions

Brown ground beef with onion in 12-inch skillet over medium heat until beef is not pink, about 10 minutes. Drain.

Stir in spaghetti sauce, water and salt; bring to a boil. Stir in pasta; reduce heat. Simmer, covered, until pasta is almost tender, about 10 minutes.

Meanwhile, mix cheeses and basil; set aside.

Spoon cheese mixture in 12 dollops on top of lasagna; bring to a boil. Reduce heat; simmer, covered, until pasta is tender and cheese is slightly melted, about 10 minutes. Serve with additional grated Frigo® Parmesan Cheese, as desired.