Skillet Veggie Lasagna
Skillet Veggie Lasagna

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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 practice this skillet veggie lasagna menu with 15 elements which are absolutely easy to acquire, and we have to process them at the very least through 5 tips. You should devote a while on this, so the resulting food could be perfect.

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

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Skillet Veggie Lasagna steps:
  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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