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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 13 elements which are definitely easy to find, and we have to process them at the very least through 4 tips. You should shell out a while on this, so the resulting food could be perfect.
Ingredients for Skillet Veggie Lasagna:
- Give ½ tbsp - vegetable oil
- Take ½ tsp red pepper crushed
- Provide 1 tsp oregano dried
- Provide ½ cup zucchini , diced
- Take ½ cup for eggplant , diced
- Prepare ½ cup for spinach baby (handfull)
- Require , 2 cloves of garlic minced
- Make ready ½ cup of marinara sauce
- Need 3 - 4 no of lasagna noodles boil -
- Take 1/4 cup mozzarella shredded
- Prepare 1/4 cup parmesan cheese
- Need 1/4 cup of ricotta cheese
- Make ready 1 tablespoons 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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