Skillet Veggie Lasagna
Skillet Veggie Lasagna

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, skillet veggie lasagna. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Skillet Veggie Lasagna is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Skillet Veggie Lasagna is something which I have loved my whole life. They’re fine and they look wonderful.

Special Pasta with Classic and Rich Taste. Get Inspired On Our Official Site. The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several.

To begin with this particular recipe, we have to prepare a few components. You can have skillet veggie lasagna using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Skillet Veggie Lasagna:
  1. Get 1 tbsp. olive oil
  2. Take 1/2 onion, diced
  3. Get 1 small bell pepper, diced
  4. Take 1 small zucchini, diced
  5. Get 8 oz. sliced mushrooms
  6. Take 3 cloves garlic, minced
  7. Take 1/4 tsp. each dried oregano, dried basil, red pepper flakes
  8. Make ready 8 uncooked lasagna noodles, broken into pieces
  9. Make ready 24 oz. marinara sauce (Store bought or homemade)
  10. Prepare 1 can (15 oz.) diced tomatoes, undrained
  11. Get to taste salt and pepper
  12. Make ready 1/2 cup ricotta cheese
  13. Get 1 cup shredded mozzarella cheese
  14. Take 1/4 cup shredded parmesan cheese
  15. Get Chopped fresh basil, for topping

It is made in ONE skillet and makes a great weeknight meal. Caleb was going through a picky eating phase so I decided to create a weekly meal chart for him to fill out. Consider making this skillet vegetable lasagna instead. It has all the great flavor of lasagna but is made in one skillet on the stove without all the prep.

Steps to make Skillet Veggie Lasagna:
  1. In a large skillet with a tight fitting lid, heat the olive oil over medium-high heat. Then add the onions, peppers, zucchini and mushrooms. Cook, stirring often, for 5-7 minutes, until the veggies are tender. Stir in the garlic, dried oregano, dried basil and red pepper flakes and cook, stirring, a minute or so more, until fragrant.
  2. Add the broken up lasagna noodles to the skillet, then pour the marinara sauce and diced tomatoes over the top of the noodles. Then fill up the empty tomato can about halfway with water and pour that in. Make sure all noodles are covered. Season to taste with salt and pepper.
  3. Once it reaches a low boil, reduce the heat to medium and cover with a lid. Allow to simmer, stirring occasionally, for 15-20 minutes or until the noodles are al dente.
  4. Once noodles are done, lower the heat down to the lowest setting and stir in the ricotta cheese.
  5. Spread the mozzarella cheese over the top, then cover with the lid for 3-4 minutes, until it all is melted. Top with the parmesan cheese and freshly chopped basil. Serve immediately. Refrigerate any leftovers.

It's the lasagna recipe you need for busy weeknight meals. Let's talk about why this skillet lasagna recipe works for well. To keep things healthy, it starts with veggies. Obviously, the whole ZERO work lasagna thing was never going to happen, but this lasagna recipe is the next best thing. Read: ONE skillet, NO layering lasagna noodles, NO boiling lasagna noodles, made in under one hour and actually a pretty healthy veggie filled meal… if you count cheese as healthy, which you should all know by now that I DO.

So that’s going to wrap this up for this special food skillet veggie lasagna recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!