Skillet Lasagna With Ricotta And Spinach

Ingredients

• 8 ounces lasagna noodles (or 4 cups any uncooked pasta)
• 15 ounces part-skim ricotta cheese (or cottage cheese)
• 1 1/4 tablespoons grated Parmesan cheese
• 1 jar (24 ounces) low-sodium spaghetti sauce
• 10 ounces frozen spinach, thawed and squeezed dry (or chopped broccoli)
• 2 cups shredded part-skim mozzarella cheese

Method

1. 1 Cook noodles according to package directions. Drain and set aside.
2. 2 In a small bowl, mix ricotta, 1/4 cup Parmesan, and Italian seasoning.
3. 3 Spray a large skillet with cooking spray. Do not heat yet.
4. 4 Spread half the sauce in the skillet. Top with half the noodles.
5. 5 Spread half the cheese mixture over noodles, then half the spinach.
6. 6 Sprinkle half the mozzarella over the vegetables.
7. 7 Repeat layers with remaining noodles, cheese mixture, vegetables, sauce, and mozzarella.
8. 8 Sprinkle with remaining Parmesan. Cover and cook on medium-low for 20 minutes until cheese melts.
9. 9 Let stand for 5 minutes before serving.