Vegetarian Skillet Lasagna
Recipe: #20849
September 03, 2015
Categories: Cheese, Lasagna, Sunday Dinner, Vegetarian, Canned Tomatoes, Vegetarian Dinner, more
"Recipe source: local newspaper This needs a deep and large skillet or use two skillets (one for dinner and one to freeze)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (279.1 g)
- Calories 363.1
- Total Fat - 17.1 g
- Saturated Fat - 8.3 g
- Cholesterol - 37.7 mg
- Sodium - 753.1 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 5.4 g
- Sugars - 10 g
- Protein - 22.3 g
- Calcium - 639.2 mg
- Iron - 7.5 mg
- Vitamin C - 24 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a skillet heat the oil over medium high heat. Add onions and garlic and cook for 5 minutes or until tender. Stir in spices (oregano - pepper) and the tomatoes and bring to a simmer and cook for 10 minutes.
Step 2
Stir in vegetables (zucchini and squash -- if you want to add mushrooms they can also be added here) and cook for another 5 minutes or until vegetables are blended into the sauce.
Step 3
Break the noodles into halves or thirds and then push the noodles into the sauce mixture, submerging the noodles as much as possible. Reduce heat to medium and simmer for 10 minutes or until noodles start to soften. Lift lid and stir gently.
Step 4
Stir in the ricotta and half of the mozzarella, folding and tucking the cheese among the noodles.
Step 5
Sprinkle remaining mozzarella and the parmesan over the top; cover pan and simmer for another 10 minutes.
Step 6
Let stand uncovered for 10 minutes and then sprinkle with fresh basil if desired.
Tips
No special items needed.
0 Reviews
You'll Also Love
