Skillet Veggie Lasagna
Skillet Veggie Lasagna

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, skillet veggie lasagna. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Skillet Veggie Lasagna is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Skillet Veggie Lasagna is something that I’ve loved my entire life.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have skillet veggie lasagna using 15 ingredients and 5 steps. Here is how you can achieve it.

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

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 is a vegetarian version (ovo-lacto) of VeggieKitty's Skillet Lasagna.

Steps to make Skillet Veggie Lasagna:
  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.

Break lasagna noodles and arrange on top of the veggies. There's something about those delicious layers Lucky for you, my Beefy Skillet Lasagna is here to save the day! Springtime Veggie Skillet Lasagna. by howsweeteatsrecipes. Mexican Turkey Veggie Skillet Lasagna. by persnicketyplatesrecipes. You know how much I adore my skillet lasagna.

So that is going to wrap it up for this exceptional food skillet veggie lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!