This dish really holds up for leftovers. We ended up taking the 3rd and 4th servings of the lasagna and dividing it into 4 servings and ate it over several days and it worked out really well. I don’t think it would be a bad idea to actually break this recipe up into 6 or 8 servings and cut the points down significantly because this makes a lot and eating a quarter of it for dinner was almost too much. It was very good though and I used fresh ground bison from Whole Foods, so it was even better.
Skillet Lasagna
Makes 4 servings – 11 WW Points each
Ingredients 1 (28-ounce) can diced tomatoes Water 1 tablespoon olive oil 1 medium onion, minced Salt 3 garlic cloves, minced 1/8 teaspoon red pepper flakes 1 pound meatloaf mix, ground sirloin or Italian sausage (casings removed) 10 curly-edged lasagna noodles, broken into 2-inch lengths 1 (8-ounce) can tomato sauce 1/2 cup plus 2 tablespoons grated Parmesan cheese Pepper 1 cup ricotta cheese 3 tablespoon chopped fresh basil
Preparation Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.