Vegetarian Skillet Lasagna


  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • 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

    Which tomato sauce do you recommend for this recipe?

    How long does this lasagna recipe last?

    What is lasagna best served with?

    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.
    Source: Read Full Article