Oooey Gooey Quick Three Cheese Skillet Lasagna

• Produce

  • 4 cloves Garlic
  • 2 cups Onion
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 2 796 ml cans Tomato puree

• Pasta & Grains

  • 8 inch No-boil lasagna noodles, half

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 g Mozzarella ball
  • 1/3 cup Parmesan cheese, grated
  • 1 475 g tub Ricotta

• Other

  • 1/4 cup + more to taste torn fresh basil leaves

Found on abbylangernutrition.com

Description

Directions

• Use a large, deep skillet for this recipe. Heat the olive oil over medium high heat and add onions, cooking until translucent. 
• Add the garlic and cook for another 2-3 minutes. ** If you choose to make this recipe with meat, here’s where you’ll add the meat and cook until it’s browned. Pour both cans of tomato puree into the skillet and stir to combine with the onions and garlic. ** 
• If your tomato puree is overly thick, add ½ cup water to the skillet. Add the salt, oregano and basil and stir to combine. 
• Cook on medium heat until warmed. Once the tomato puree is warmed, take the lasagna noodles and push each one under the tomatoes, covering the noodle and creating a layer of noodles all around the skillet. 
• With a large spoon, place dollops of ricotta cheese all around the top of the tomatoes, then layer the mozzarella cheese slices on top of the entire dish. Sprinkle with the Parmesan cheese. 
• Cook the lasagna on the stovetop, on medium-high heat, for 15-20 minutes until the noodles are soft and the cheese is melted. 
• I found that pushing down on the ricotta and mozzarella to partially submerge them and help them melt was really helpful.