Veggie Skillet Lasagna

Veggie Skillet Lasagna
Veggie Skillet Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp. olive oil

  • 1

    medium zucchini, sliced

  • 1

    medium red pepper, seeded and chopped

  • 1

    medium onion, chopped

  • 3

    cloves garlic, chopped

  • 1

    28 oz. can crushed tomatoes

  • 6

    oz. no-boil lasagna noodles, broken into thirds

  • 1

    c. part-skim ricotta cheese

  • 1

    c. part-skim mozzarella cheese, shredded

  • Fresh basil leaves, for garnish

Directions

1. In deep 12" skillet, heat oil on medium-high. Add zucchini, red pepper, onion, garlic and 1/2 teaspoon salt. Cook 6 minutes, stirring. Reduce heat to low. Stir in tomatoes. 2. Add noodles to sauce, making sure each piece is at least partially submerged. Cover and cook on low 15 minutes or until noodles are almost al dente, gently stirring twice. 3. Dollop ricotta all over top of noodles; sprinkle mozzarella over ricotta. Cover and cook 10 minutes or until cheese melts and noodles are al dente. Sprinkle with 1/4 teaspoon black pepper and garnish with basil. About 570 cals, 31 g protein, 60 g carbs, 24 g fat (11 g sat), 7 g fiber, 950 mg sodium.

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