Easy Skillet Garden Lasagna
You can never have too many main course recipes, so give Easy Skillet Garden Lasagnan a try. This recipe serves 4. For $1.94 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 18g of fat, and a total of 405 calories. It is brought to you by Foodista. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pasta sauce: sauce, squash, zucchini, and a few other things to make it today. It is a budget friend
Instructions
- 1
Preheat oven to 425 F.
- 2
Boil water for pasta and cook pasta according to directions, shaving a few minutes off the time.
- 3
Meanwhile water is boiling or pasta is cooking, heat a large oven-safe skillet over medium heat and add olive oil.
- 4
Add in your veggies and garlic, tossing to coat for about 10 minutes or until softened. If using spinach, add it last towards the end since it cooks really fast. Season with salt and pepper.
- 5
Add sauce, mozzarella and cooked lasagna noodles to the skillet with the veggies, gently tossing to distribute.
- 6
Cover with scoops of ricotta and sprinkle with fresh basil if you'd like.
- 7
Bake for 15-20 minutes, or until cheese is golden and bubbly.
- 8
Serve with extra parmesan if you are a cheese lover like me!
Recipe from foodista.com
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Ingredients (13)
- •6 whole wheat lasagna noodles, broken into thirds
- •2 tablespoons olive oil
- •1 sweet onion, diced
- •4-6 oz mushrooms, sliced
- •2-4 garlic cloves, minced
- •1 yellow squash, sliced and chopped
- •1 zucchini, sliced and chopped
- •2 handfuls of baby spinach (how much you prefer/have room for, it wilts down a lot)
- •Salt and pepper to taste
- •4 oz 2% milk mozzarella cheese
- •1/2 c. part-skim ricotta
- •Pasta sauce: red jarred sauce, homemade or your favorite (Amount varies on your preference, I used maybe 1/3 of a jar)
- •3 tablespoons parmesan cheese, sprinkled on top (optional)