Skillet Veggie Lasagna. How do you use that Lightlife veggie ground you have kicking around? In a skillet lasagna of course! Springtime Veggie Skillet Lasagna. by howsweeteatsrecipes.

Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Assemble four lasagna noodles on the bottom of the skillet and top with your veggie mixture. Repeat this two more times and layer your lasagna noodles in opposite directions. Top it all off with your. You can have Skillet Veggie Lasagna using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Skillet Veggie Lasagna

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

Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace. What you need: A Dutch oven or a large, deep skillet with a lid, plus all of the ingredients you'd normally use to make lasagna (thinly sliced. This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.

Skillet Veggie Lasagna instructions

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..

This one-pot cast iron skillet lasagna is a delicious and easy weeknight meal. It's filled with cheesy It has all the things to love about it as a traditional lasagna-but it comes together within half an hour! I'm sorry, but you're about to throw away and violently torch all the previous lasagna recipes you've ever known after this. Fresh fruit and veggies at every meal, and even in between! This lasagna is made in a skillet for an easy and delicious dinner that everyone will love.