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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 approach this skillet veggie lasagna menu with 13 elements which are surely easy to obtain, and we have to process them at the very least through 4 methods. You should commit a while on this, so the resulting food could be perfect.
Composition of Skillet Veggie Lasagna:
- Take ½ tbsp - vegetable oil
- Require ½ tsp of red pepper crushed
- Prepare 1 tsp of oregano dried
- Need ½ cup zucchini , diced
- Get ½ cup for eggplant , diced
- Need ½ cup - spinach baby (handfull)
- You need , 2 cloves for garlic minced
- Require ½ cup marinara sauce
- Provide 3 - 4 no - lasagna noodles boil -
- Require 1/4 cup - mozzarella shredded
- You need 1/4 cup for parmesan cheese
- Prepare 1/4 cup of ricotta cheese
- Get 1 tablespoons for basil fresh , shredded
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Skillet Veggie Lasagna start cooking:
- In a 8-inch skillet, heat oil, over medium heat. Add eggplant, zucchini, salt and pepper to taste and stir. Cook until vegetables are tender and stir often. Add baby spinach, garlic, oregano, crushed red pepper and stir. Cook for 1 minute or until the spinach wilts.
- Break lasagna noodles and arrange on top of the veggies. In a separate bowl, mix together tomato sauce and 1/4 cup of water. Pour over pasta. Make sure your noodles are well coated in the sauce. You might have to add a little more water depending on how thick your marinara sauce is. Bring to a boil then simmer on low for 10 minutes while covered.
- Once pasta is tender, sprinkle half the mozzarella and grated parmesan over the top and gently mix. Place spoonfuls of ricotta on top and sprinkle on the remaining mozzarella and parmesan. Cover and and cook for 4 minutes or until cheese is melted.
- Garnish with basil and enjoy while hot!
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