Skillet Veggie Lasagna
Ingredients
The base
-
1
tablespoon
olive oil
-
1
small
white onion, diced
-
1
small
carrot, peeled and diced
-
1
small
red bell pepper, cored and diced
-
1
small
zucchini, diced
-
4
cloves
garlic, minced
-
to taste
Kosher salt and black pepper
The noodles and sauce
-
8
whole
uncooked lasagna noodles, each broken into 3–4 pieces
-
1
24-ounce jar
good-quality pasta sauce
-
1
15-ounce can
crushed tomatoes
-
¼
teaspoon
crushed red pepper flakes
The cheese
-
½
cup
ricotta cheese
-
4
ounces
mozzarella ball, torn into pieces (or ½ cup shredded mozzarella)
Toppings
-
to taste
shredded fresh basil leaves
-
to taste
grated Parmesan
-
to taste
extra crushed red peppers
Instructions
- Heat olive oil in a large oven-proof skillet over medium-high heat and sauté the onion for 3 minutes.
- Add the carrot, red bell pepper, and zucchini, and sauté for 4-5 minutes until tender.
- Stir in the garlic along with a pinch of salt and pepper, and sauté for another 2 minutes.
- Layer the broken lasagna noodles on top of the veggies, then pour the pasta sauce, crushed tomatoes, and red pepper flakes over them.
- Gently toss the noodles to coat them in the sauce and bring the mixture to a simmer.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the noodles are al dente.
- Preheat the oven to broil.
- Stir in the ricotta cheese until combined and sprinkle the mozzarella on top.
- Broil for 1-2 minutes until the cheese is melted and golden, or cover with a lid for 4-5 minutes to steam the cheese.
- Serve immediately, topped with basil, Parmesan, and extra crushed red pepper if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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