Recipe of Favorite Skillet Veggie Lasagna

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, skillet veggie lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Skillet Veggie Lasagna is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Skillet Veggie Lasagna is something that I have loved my whole life. They are fine and they look fantastic.

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?

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

There's something about those delicious layers Lucky for you, my Beefy Skillet Lasagna is here to save the day! You know how much I adore my skillet lasagna. Cook lasagna in a new way: skillet-style! Bring a large pot of salted water to a boil.

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.

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. Pin Summer Veggie Skillet Lasagna for later! This Summer skillet lasagna is the stuff that my Monday-Night-Dinner-Making-Self dreams of.

So that’s going to wrap it up with this exceptional food skillet veggie lasagna recipe. Thank you very much for your time. I am confident you can make this at home. There is 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!