Skillet Veggie Lasagna
Skillet Veggie Lasagna

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, skillet veggie lasagna. It is one of my favorites. This time, I will make it a bit unique. This will be really 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. How do you use that Lightlife veggie ground you have kicking around?

Skillet Veggie Lasagna is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Skillet Veggie Lasagna is something that I’ve loved my whole life.

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

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Instructions 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.

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