Lemon Heart Wine-glass-alt Bread-slice

One-Skillet Vegetable Lasagna

Directions

  • 1 T oil
  • 2 lg zucchini, cut into 1/4-in thin strips

Heat 1½ tsp oil in a large cast-iron skillet over medium-high. Cook half the zucchini for 3 minutes per side until browned; remove. Repeat with remaining oil and zucchini. Set aside.

  • 1 T oil
  • 1 1/2 c yellow onion, thinly sliced
  • 1 (8 oz) package cremini mushrooms

Cook 6 min.

  • 3 garlic cloves, finely chopped
  • 4 c baby spinach

Add. Cook 1 min. Remove pan from heat.

  • 1 (28 oz) can unsalted crushed tomatoes
  • 1/2 tsp salt
  • 4 1/2 oz no-boil lasagna noodles
  • 1 c part-skim ricotta cheese

Layer: 

  • mushroom mixture
  • zucchini
  • 2 c tomatoes, seasoned with salt
  • noodles, breaking to fit
  • more tomatoes
  • ricotta

Cover and simmer on medium-low for 20 minutes or until noodles are cooked.

  • 1 c shredded part-skim mozzarella cheese

Remove pan from heat. Preheat broiler with oven rack in top position. Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.

NOTES

  • This is an excellent meal for leftovers. 
  • Don’t double layer the zucchini. It will get soggy.