Tomato Skillet Lasagna
- Heat oil in large skillet set over medium-high heat; cook onion, garlic and oregano for about 2 minutes or until onion starts to soften. Stir in lentils, passata, 1 3/4 cups water, lasagna noodles, salt and pepper; bring to boil.
- Reduce heat to medium-low; cover and cook for 12 to 15 minutes or until pasta is al dente. Top with ricotta and Parmesan cheese; broil for about 1 minute or until top is golden brown. Sprinkle basil over top.
Tip: For extra flavor, add 1/2 cup shredded mozzarella cheese.
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin