Skillet Vegetable Lasagna

Simply the best, quickest, lunch leftover dish--especially in summer when veggies are at their finest.

Skillet Vegetable Lasagna
Skillet Vegetable Lasagna

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 3

    T olive oil

  • 1

    eggplant, peeled, coarsely chopped

  • 1

    zucchini, 1 yellow squash, sliced

  • 3

    cloves garlic, minced

  • 1

    cup ricotta cheese (I use more)

  • 3

    T grated parmesan

  • 1 1/2

    cups spaghetti sauce (I use Ragu low sodium, a whole jar)

  • 1 1/2

    cups shredded mozzarella

Directions

Heat oil in large skillet over medium-high heat Add eggplant, zucchini, squash and cook 10 minutes, stirring frequently. Stir in garlic, cook on medium heat 5-8 minutes; or until vegetables are tender. Remove veggies from skillet; set aside. Mix ricotta and parmesan in a bowl. Spread 1 cup of spaghetti sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, cooked veggies, remaining sauce and mozzarella. Cover. Cook on medium-low heat 20 minutes or until heated through. Remove from heat. Let stand minutes before serving. Garnish with chopped fresh basil just before serving.

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