Tomato Skillet Lasagna
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 8
RECIPE INGREDIENTS
- 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 can (19 oz) lentils, drained and rinsed
- 1 jar (24 oz) passata (strained, puréed tomatoes)
- 1 pkg (9 oz) oven-ready lasagna noodles, broken into pieces
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
RECIPE DIRECTIONS
- 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.