Vegetarian Skillet Lasagna

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Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

2 tablespoons olive oil

2medium zucchini, halved and sliced

1/2 pound sliced fresh mushrooms

1/2 cup chopped onion

2 garlic cloves, minced

1 jar (24 ounces) tomato basil pasta sauce

1/2 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

1/4teaspoon crushed red pepper flakes

6 no-cook lasagna noodles, broken

1/2 cup shredded mozzarella cheese

OPTIONAL: grated Parmesan cheese and chopped fresh basil leaves

Directions

Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes.Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.

Vegetarian Skillet Lasagna Tips

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Nutrition Facts

1-1/2 cups: 355 calories, 14g fat (3g saturated fat), 11mg cholesterol, 955mg sodium, 46g carbohydrate (18g sugars, 7g fiber), 13g protein.
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