Tuesday, January 12, 2016

Easy Skillet Vegetarian Lasagna

Lasagna is a labor of love, but one that is well worth it. This one-skillet lasagna gives you all the flavor without the fuss. If you don't like zucchini or mushrooms, leave them out and substitute your favorite veggie. I've been adding chopped spinach to mine recently.


My daughter has now renamed this recipe: Super Sloppy Lasagna. It is nothing to rave about for looks, but scoop it out with a spoon from your skillet and you have the EASIEST lasagna you've ever made!



Easy Skillet Vegetarian Lasagna
Ingredients:
1 ¼ cup ricotta cheese
¼ cup water
½ teaspoon salt
¼ cup parmesan cheese, freshly grated
1 ½ cups grated mozzarella cheese, divided
1 tablespoon olive oil
1 cup diced mushrooms
1 small green pepper, diced
1 small onion, diced
1 small zucchini, diced
1 26 ounce jarred marinara sauce (about 3 cups)
6-8 oven ready lasagna noodles (I use Barilla)

Directions:
1. Mix the ricotta, water, salt, parmesan cheese, and 1/2 cup mozzarella cheese together. Set this aside.

2. In a 12-inch skillet, heat the olive oil and sauté the mushrooms, onions, green peppers, and zucchini together until tender.

3. Add 2 cups pasta sauce and reduce the heat to medium-low.

4. Top with 3 noodles, breaking to fill the edges.  Spread the cheese mixture over the noodles.

5. Top with the remaining noodles over the cheese.  Pour the remaining sauce over and spread.

6. Sprinkle with the remaining mozzarella cheese.

7. Cover with a lid and simmer for 20 minutes, until the noodles are tender.  Cool 5 minutes before serving. 

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