Veggie Skillet Lasagna
Ingredients
The noodles and sauce
-
1
bag
Pennsylvania Dutch Egg Noodles
-
1
24oz jar
marinara sauce
-
3.5
cups
water
The vegetables
-
1
small
white onion, diced
-
1
medium
zucchini, diced
-
1
medium
red bell pepper, diced
-
3
large
carrots, diced
-
3
cloves
garlic, minced
-
1
bag
spinach
The seasonings and oils
-
2
tbsp
avocado oil
-
1
tsp
oregano
-
1
tsp
basil
-
1
tsp
salt
-
½
tsp
pepper
The cheeses
-
1
cup
ricotta cheese
-
1
cup
mozzarella cheese, shredded
-
1
handful
fresh basil
Instructions
- Preheat the oven to 350°F.
- Heat avocado oil in a large dutch oven or saucepan.
- Add onion, zucchini, pepper, and carrots, and sauté for 6-8 minutes until softened.
- Add garlic, oregano, basil, salt, and pepper, and cook for another minute.
- Pour in marinara sauce and water, then bring to a boil.
- Add Pennsylvania Dutch Noodles, mix well, and cook for 10-12 minutes until liquid is absorbed.
- Turn off heat and stir in ricotta cheese.
- Add spinach and mix until wilted.
- Pour mixture into a cast iron skillet or large sauté pan, and top with mozzarella cheese.
- Bake for 20 minutes, then top with basil and let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
600mg
Cholesterol
20mg
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