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| Skillet Lasagna | |||||
| Ingredients: | |||||
| 8 oz | Uncooked Egg Noodles | ||||
| 1 1/4 Cups | Fat Free Ricotta Cheese | ||||
| 1 1/2 Cups | Shredded Sharp Provolone Cheese | ||||
| 1 tsp | dried basil | ||||
| 1 tsp | dried oregeno | ||||
| 1 lb | Lean Ground Beef | ||||
| 2 Cups | Tomato Sause | ||||
| Salt and Pepper to taste | |||||
| Directions: | |||||
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Preheat oven to 375
Cook noodles in boiling water for 5 minutes While noodles are cooking, combine ricotta cheese, 1 cup provolone cheese, basil, oregeno, salt and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble, Stir in tomato sauce; remove from heat. Drain noodles. Combine noodles and meat mixture in large bowl. Place noodle mixture in an 11x17 baking dish coated with cooking spray. Spread with 1/2 cup provolone cheese. Bake at 375 for 15 minutes or until cheese melts. Nutritional Info Per Serving: Calories: 416 Fat: 14 g Fiber: 2 g |
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