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Skillet Lasagna

Take your pasta to the skillet with this rustic deconstructed lasagna. A rich sauce is created with the help of ricotta and mozzarella cheeses.

Dinner is ready with Best of Bridge Done in One’s Skillet Lasagna!

  1. 4 sheets fresh pasta
  2. 1 tbsp (15 mL) canola oil
  3. 3 garlic cloves, minced
  4. 1 onion, diced
  5. 1 tbsp (15 mL) dried oregano
  6. 1/2 tsp (2 mL) salt
  7. 1/4 tsp (1 mL) hot pepper flakes
  8. 1 can (19 oz/540 mL) petite-cut stewed tomatoes, with juice
  9. 1 cup (250 mL) ready-to-use vegetable broth
  10. 4 cups (1 L) lightly packed baby spinach
  11. 1 cup (250 mL) ricotta cheese
  12. 3/4 cup (175 mL) shredded mozzarella cheese
  13. 3 tbsp (45 mL) chopped fresh basil or parsley
  1. Cut pasta sheets in half crosswise, then cut into 1½ inch (3 cm) wide strips; set aside.
  2. 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.
  3. 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.
  4. Serves 4 - 6
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.