Skillet Veggie Lasagna
Skillet Veggie Lasagna

Skillet Veggie Lasagna - Household warmth and closeness is often obtained in basic ways. 1 of them is cooking and serving meals for the family members. As a housewife, needless to say you do not choose to miss a meal with each other right? Cuisine can also be the key to a satisfied family members, many feel homesick mainly because their cooking has been identified elsewhere.

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Skillet Veggie Lasagna is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Skillet Veggie Lasagna is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have skillet veggie lasagna using 15 ingredients and 5 steps. Here is how you cook that.

Composition needed to serve Skillet Veggie Lasagna:

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

Instructions to serve Skillet Veggie Lasagna:

  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.

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