Skillet Veggie Lasagna
Skillet Veggie Lasagna

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Skillet Veggie Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at several public functions also. I am certain you will see lots of people who just like the Skillet Veggie Lasagna dishes which you make.

Specifically, this easy Skillet Veggie Lasagna. Because let's be real — as much as I love eating lasagna, I've never been a big fan of making it. Specifically, making all of those layers upon layers of.

Alright, don’t linger, let’s plan this skillet veggie lasagna formula with 15 components which are absolutely easy to have, and we have to process them at the very least through 5 methods. You should invest a while on this, so the resulting food could be perfect.

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

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Skillet Veggie Lasagna making:
  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.

You know how much I adore my skillet lasagna. Cook lasagna in a new way: skillet-style! Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. This ultimate comforting and cheesy meal is so much easier than making a conventional lasagna.

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