Spinach Mushroom Skillet Lasagna
Author: 
Yields: 12 servings
 
Ingredients
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, chopped (I use baby bellas)
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • 5 ounces fresh baby spinach, chopped
  • 1 jar (24 oz.) Ragú® Old World Style® Traditional Sauce (or your favorite Ragú® Sauce
  • 3 cups water
  • 12 uncooked lasagna noodles, broken into 2-inch pieces
  • 1¼ cups part-skim ricotta cheese
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
Instructions
  1. Pour oil into a large skillet and heat over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add red pepper flakes and spinach, cooking until spinach is wilted..
  2. Stir in sauce and water. Bring to a boil Stir in uncooked noodles. Reduce heat to medium and cook covered until noodles are tender, about 20 minutes. [Note: be sure to stir frequently so the noodles do not settle at the bottom of the pan]
  3. Top noodles with spoonfuls of ricotta cheese and then sprinkle with mozzarella cheese. Reduce heat to a simmer and cook covered until cheese are melted (about 5 minutes). Sprinkle with grated Parmesan cheese, if desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/05/07/spinach-mushroom-skillet-lasagna-recipe/