Menu Enter a recipe name, ingredient, keyword...

Veggie Skillet Lasagna

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Veggie Skillet Lasagna 0 Picture

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

Details

Preparation

Step 1

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.

Review this recipe