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Skillet Vegetable Lasagna

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

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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

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

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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