Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, skillet veggie lasagna. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Skillet Veggie Lasagna is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Skillet Veggie Lasagna is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook skillet veggie lasagna using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Skillet Veggie Lasagna:
- Prepare 1 tbsp. olive oil
- Get 1/2 onion, diced
- Make ready 1 small bell pepper, diced
- Take 1 small zucchini, diced
- Prepare 8 oz. sliced mushrooms
- Make ready 3 cloves garlic, minced
- Get 1/4 tsp. each dried oregano, dried basil, red pepper flakes
- Get 8 uncooked lasagna noodles, broken into pieces
- Prepare 24 oz. marinara sauce (Store bought or homemade)
- Take 1 can (15 oz.) diced tomatoes, undrained
- Prepare to taste salt and pepper
- Take 1/2 cup ricotta cheese
- Take 1 cup shredded mozzarella cheese
- Make ready 1/4 cup shredded parmesan cheese
- Make ready Chopped fresh basil, for topping
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Steps to make Skillet Veggie Lasagna:
- 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.
- 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.
- 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.
- Once noodles are done, lower the heat down to the lowest setting and stir in the ricotta cheese.
- 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.
Pin Summer Veggie Skillet Lasagna for later! This Summer skillet lasagna is the stuff that my Monday-Night-Dinner-Making-Self dreams of. And yes, I realized hat it's a little early for "Summer". You know how much I adore my skillet lasagna. Cook lasagna in a new way: skillet-style!
So that’s going to wrap it up for this exceptional food skillet veggie lasagna recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
