Elizabeth Rider

This skillet lasagna has all the cozy flavors of classic lasagna, but without the layering. Just pasta, sauce, and lots of melty cheese baked together in one pan. It’s simple, flexible, and perfect for a weeknight dinner.

Quick Skillet Lasagna
• 16 oz pasta (broken lasagna noodles or a flat noodle with curly edges that mimics lasagna), cooked al dente
• 4 cups your favorite marinara or meat sauce
• 2 cups shredded mozzarella
• 1 ball burrata
• 1/4 cup grated parmesan

Preheat oven to 350°F.
1. Spray a 9×13 baking dish with healthy cooking spray or lightly butter it.
2. Cook pasta until al dente and drain.
3. Toss pasta with the 4 cups of sauce and spread into the baking dish.
4. Top with mozzarella and parmesan, then place the burrata right on top.
5. Bake 30–40 minutes until bubbly and golden.

Optional: add cooked sausage, ground beef, spinach, mushrooms, or zucchini if you want to bulk it up.

Homemade > Store-Bought 🥗🌯

Crispy Chicken Caesar Wraps!

Ingredients:

- freshly chopped & washed romaine (cheaper and tastes better)

- leftover chicken

- homemade Caesar dressing or homemade ranch

- burrito sized tortilla, capers, and freshly grated Parmesan cheese

Toss it all together, wrap it like a burrito, and sear it on both sides 2 to 3 minutes until crispy. This is a great way to use up leftover chicken!

Romaine tip: Wash and prep the lettuce, store it in a bag with a paper towel in the refrigerator for up to a week.

The best high-protein, no-cook lunch!

Comment ‘Recipe’ and I’ll send you the link. ✨