Easy Skillet Lasagna
ingredients
- ½ package lasagna noodles (not boil-less)
- 10 oz sliced mushrooms
- ¼ cup Busha Browne Spicy & Hot Pepper Sherry
- 1 can white beans, rinsed & drained
- 2 cloves Catch A Fire Italian Garlic, minced
- 1/4 cup Texas Sweet & Hot Jalapenos, chopped
- 26 oz jar marinara sauce
- 3 medium roma tomatoes, chopped
- 2 cups lightly packed spinach
- 2 Tbsp pine nuts
- 1 small can sliced black olives, drained
- black pepper
- parmesan cheese (optional)
instructions
- Bring a pot of water to boil. Break the lasagna noodles into roughly 2″ pieces, then drop them in the boiling water. Cook according to package directions, until al dente. Drain, then rinse with cold water.
- Place a large heavy skillet over medium-high heat. Add 2 tsp Extravagonzo Roasted Garlic Culinary Oil, then the mushrooms. Saute for about 5 minutes, until they start to release their juices. Add the Busha Browne Spicy & Hot Pepper Sherry and cook until mostly absorbed.
- Mix in the white beans, Catch A Fire Italian Garlic, and Texas Sweet & Hot Jalapenos and let cook until fragrant, about 45 seconds.
- Add the jar of marinara sauce, chopped tomatoes, spinach, and the cooked lasagna noodles and stir it all together. Cook until warmed through, stirring often.
- While the lasagna warms, place the pine nuts in a small, dry pan over medium-high heat. Cook, stirring almost constantly, until fragrant and starting to brown. Remove from the pan immediately.
- When the lasagna is hot, mix in the olives and pine nuts and top with a bunch of black pepper. Add parmesan if desired. Serve immediately. Enjoy!
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