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.