Skillet lasagna Recipe
Ingredients
- 1 tbsp oil
- 1 onion chopped
- 2 garlic cloves minced
- 1/3 cup tomato paste
- 2 tbsp dried oregano
- 1/2 tsp salt
- 6 ounces lasagna noodles, broken into pieces
- 1 cup shredded mozza
- 2 lbs leftover shredded brisket
- 1 15 ounce can diced tomatoes
- 1 cup ricotta cheese
- 1/4 cup basil leaves torn into pieces
Directions
- Heat oil in saute pan and add onions garlic and saute for 3-4 minutes. Mix in the tomato paste, stirring to coat then add oregano and salt. Arrange the noddle pieces in an even layer on top of the inion mixure. sprinkle the mozza over the noddles. Add the brisket to the pan over the noodles. Cover the meat layer with the diced tomatoes including the juice. Cook over medium heat for 15-20 minutes until the noddles have absored the liquid and are soft. Top the lasagne with a few dollops of the ricotta and sprinkle with the basil. Serve with a green salad
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 771 | |
| Calories from Fat 398 | 52% |
| Total Fat 44.27g | 55% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.09g | |
| Cholesterol 146mg | 49% |
| Sodium 3332mg | 139% |
| Potassium 1212mg | 35% |
| Total Carbs 44.35g | 12% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.23g | 4% |
| Protein 47.33g | 76% |
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