275 Calories per 1 Cup
You know what I'm going to say- it was easy, quick, and delish! It was creamy and I love the mushrooms in it. This was one where we ate leftovers the next night and it was awesome the 2nd time! I'm actually a little behind on my blog- I think I made this meal a couple of weeks ago and I'm actually making it again tonight :)
Serves 4 Prep time: 10 minutes Cook time: >10 minutes
Ingredients:
1 1/2 tablespoons extra virgin olive oil1 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)
Directions:
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.
3. Serve immediately with additional basil or parsley.
Nutritional Information:
Calories: 275; Fat: 3 grams; Carbohydrates: 42 grams; Fiber: 9 grams; Protein: 15 grams;
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