Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, skillet veggie lasagna. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Skillet Veggie Lasagna is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Skillet Veggie Lasagna is something which I’ve loved my entire life. They are fine and they look wonderful.
Feature A New Star On The Table With Our Spinach Lasagna Recipe. Instructions Heat oil in a large oven-proof skillet over medium-high heat. Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless lasagna. Follow our freezer tips to ensure your vegetarian lasagna comes out just as fresh.
To get started with this recipe, we have to first prepare a few components. 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
- Take 1/2 onion, diced
- Prepare 1 small bell pepper, diced
- Make ready 1 small zucchini, diced
- Prepare 8 oz. sliced mushrooms
- Get 3 cloves garlic, minced
- Make ready 1/4 tsp. each dried oregano, dried basil, red pepper flakes
- Prepare 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
- Prepare to taste salt and pepper
- Prepare 1/2 cup ricotta cheese
- Prepare 1 cup shredded mozzarella cheese
- Take 1/4 cup shredded parmesan cheese
- Make ready Chopped fresh basil, for topping
Meanwhile, heat oil in large skillet over medium-high heat. In a large skillet, heat the olive oil over medium-high heat. Add in the garlic, dried basil, dried oregano, and dash of crushed red pepper flakes. Break the lasagna noodles into large pieces and add them into the pan.
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.
Add in the garlic, dried basil, dried oregano, and dash of crushed red pepper flakes. Break the lasagna noodles into large pieces and add them into the pan. Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper.
So that is going to wrap it up with this special food skillet veggie lasagna recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
