Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, skillet veggie lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Try this delicious recipe from Johnsonville that's sure to delight the family! 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. A stovetop simmer quickly cooks the noodles through, so there's no need for a separate pot to boil them.
Skillet Veggie Lasagna is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Skillet Veggie Lasagna is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook skillet veggie lasagna using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Skillet Veggie Lasagna:
- Make ready 1 tbsp. olive oil
- Get 1/2 onion, diced
- Make ready 1 small bell pepper, diced
- Take 1 small zucchini, diced
- Get 8 oz. sliced mushrooms
- Get 3 cloves garlic, minced
- Prepare 1/4 tsp. each dried oregano, dried basil, red pepper flakes
- Take 8 uncooked lasagna noodles, broken into pieces
- Prepare 24 oz. marinara sauce (Store bought or homemade)
- Make ready 1 can (15 oz.) diced tomatoes, undrained
- Get to taste salt and pepper
- Get 1/2 cup ricotta cheese
- Get 1 cup shredded mozzarella cheese
- Take 1/4 cup shredded parmesan cheese
- Make ready Chopped fresh basil, for topping
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. It's the lasagna recipe you need for busy weeknight meals.
Instructions to make Skillet Veggie Lasagna:
- 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.
- 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.
- 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.
- Once noodles are done, lower the heat down to the lowest setting and stir in the ricotta cheese.
- 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.
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. In cast-iron or ovenproof skillet, heat oil over medium heat.
So that is going to wrap this up with this special food skillet veggie lasagna recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
