Skillet Lasagna

Skillet Lasagna

Ingredients

• 2 tablespoons of olive oil
• 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
• 1/2 a medium onion, diced
• 2 cloves of garlic, minced
• 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
• 1 8 oz can of tomato sauce
• 1 1/2 cups of low sodium chicken broth
• 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
• 8 oz of fresh mozzarella cheese, cubed
• 1/2 cup of freshly grated parmesan cheese
• Flat leaf parsley for garnish

See full instructions on : www.number-2-pencil.com

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Extra-Easy Lasagna

Ingredients

• 1 pound lean ground beef 
• 4 cups tomato-basil pasta sauce 
• 6 uncooked lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 2 1/2 cups (10 ounces) shredded mozzarella cheese
• 1/4 cup hot water

Preparation
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

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Polenta Lasagna

Ingredients

• 1 (26-ounce) jar marinara sauce, divided 
• 1 teaspoon olive oil 
• 1 cup finely chopped onion 
• 1/2 cup chopped red bell pepper
• 1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean)
• 1 cup chopped mushrooms
• 1/2 cup chopped zucchini
• 2 garlic cloves, minced
• 1 (16-ounce) tube of polenta, cut into 18 slices
• 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese 

Preparation

Preheat oven to 350°.

Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.

Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.

Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Note:

"Sun-dried tomato and garlic polenta is also good in this because the flavors complement the vegetables. The lasagna is delicious with or without the sausage, or you could substitute lean ground beef." -Angela McKinlay, Everett, WA

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