Skillet Vegetable Lasagna
Ingredients
The base
-
1 to 2
tablespoons
extra virgin olive oil
-
½
cup
chopped yellow or white onion
-
4
cloves
garlic, minced
-
1
28-ounce can
diced tomatoes
-
1
teaspoon
salt
-
10
pieces
curly-edged lasagna noodles, broken
The vegetables
-
1
small
zucchini, cut into ½ inch chunks
-
1
small
yellow squash, cut into ½ inch chunks
-
¼
cup
chopped fresh basil
The cheese
-
1
cup
ricotta cheese
-
1
cup
freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat until hot.
- Add onion and cook until softened, then add garlic and cook until fragrant.
- Drain diced tomatoes and add water to make 2 cups, then add to the skillet with salt.
- Scatter broken noodles into the skillet and layer drained tomatoes over them, bringing to a simmer.
- Cover and cook, stirring occasionally, for about 10 minutes.
- Stir in zucchini and squash, cooking until tender, about 6-8 minutes.
- Off the heat, add basil, half of the ricotta, and half of the Parmesan, stirring until creamy.
- Dollop remaining ricotta over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan and fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
471
Total fat
13g
Total carbohydrates
65g
Total protein
22g
Sodium
812mg
Cholesterol
32mg
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