Skillet Lasagna

Dinner tonight was scrumptious!  We had lasagna, but not like any lasagna you’ve probably had before.  When you think of lasagna you probably think of that neatly stacked little cube of pasta with cheese and sauce just oozing out the sides.  Well, this lasagna is not exactly neat (or stacked), but it still has  all the amazing flavor you’re used to.

“That sounds great” you may say, but “what makes it better than regular lasagna?”  Well, I’m glad you asked!    Not only is this Skillet Lasagna ready in half the time, but it’s also much healthier!  I highly recommend it for a weeknight, 30-minute meal.  Especially if you crave Italian food like I do.  Seriously I could eat Italian every night and be ok with that.

Can you believe all that cheesy, pasta-ey goodness is only 275 calories!!  When I fed it to my oh-so-willing-to-try-whatever-I-cook husband, Blake, I asked him to guess how many calories per serving.  He guessed 900.  And that’s pretty much what it tasted like with all the cheese and rich flavor!  So there you have it.  A meal that tastes like 900 calories, but is only 275.  I’m sold.

I will say, though, that you need a very large skillet.  Mine was juuuuuust barely big enough to hold everything once I put all the ingredients together.  And while stirring, well, my stove got a few additional spots on it from lasagna splatter.  So be sure to use a nice deep skillet (or maybe stir a little less enthusiastically than I did).

Skillet Lasagna

Yields: 4 servings

Serving Size: 1 cup

Calories per serving: 275

Fat per serving: 3

Skillet Lasagna


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans Italian diced tomatoes, drained
  • 1/4 cup tomato sauce
  • 3 basil leaves, chopped
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 cup skim ricotta cheese
  • 1/2 cup part skim mozzarella cheese
  • 3 tablespoons Parmesan cheese
  • About 6 ounces lasagna noodles, broken into thirds & fully cooked
  • 2 tablespoons parsley (dried or fresh)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
  2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.  (I mixed in all the cheese together, but it would probably look prettier if you mixed in the ricotta and parmesan, then just sprinkled the mozzarella on top for a pretty, white top layer.  That's what I wish I had done.)
  3. Serve immediately with additional basil or parsley.


WW Points Plus = 7

Source: The Realistic Nutritionist

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