One Skillet Meals for Back to School Busy Nights on CH Morning Live
Skillet Lasagna Take your lasagna to the skillet with this rustic deconstructed lasagna. A rich sauce is created with the help of ricotta and mozzarella cheeses. Dinner is ready! Serves 4 to 6. 4 sheets fresh pasta 1 tbsp (15 mL) canola oil 3 garlic cloves, minced 1 onion, diced 1 tbsp (15 mL) dried oregano 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) hot pepper flakes 1 can (19 oz/540 mL) petite-cut stewed tomatoes, with juice 1 cup (250 mL) ready-to-use vegetable broth 4 cups (1 L) lightly packed baby spinach 1 cup (250 mL) ricotta cheese 3/4 cup (175 mL) shredded mozzarella cheese 3 tbsp (45 mL) chopped fresh basil or parsley 1. Cut pasta sheets in half crosswise, then cut into 1-1/2 inch (3 cm) wide strips; set aside. 2. In a large, deep nonstick skillet, heat oil over medium heat. Cook garlic and onion for 3 minutes or until softened. Add oregano, salt and hot pepper flakes; cook, stirring for 1 minute. 3. Add tomatoes and broth to skillet; bring to a boil. Stir ...
