Vegetarian Skillet Lasagna Recipe #378018
I developed this recipe from a Pillsbury Hamburger recipe book, adapting it to make without meat. This is a fantastic recipe because it only uses one skillet so you will have minimal clean up and keep the kitchen cooler. Note: This calls for lasagna noodles, but I have made it with elbow noodles if you would prefer, but they tend to cook less evenly and take longer.
by zephanie
55 min | 10 min prep
SERVES 6
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cups zucchini, 1/2 in. dice
- 8 ounces whole mushrooms, quartered
- 1/2 green pepper, diced
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 cups pasta sauce
- 1 cup water
- 5 uncooked lasagna noodles (125 grams)
- 12 ounces low fat cottage cheese
- 10 ounces frozen chopped spinach, thawed and drained
- 1/2 cup grated parmesan cheese
- 1 egg
- 4 ounces part-skim mozzarella cheese, grated
- Heat olive oil in 12-inch skillet over medium-high heat. Saute onion until slightly opaque, about 2 minutes.
- Add zucchini, saute about 2 minutes. Add mushrooms and cook until they begin to turn golden. (About 3 minutes).
- Add green pepper, saute about 2 minutes. Add garlic and carrot, cook until fragrant, maybe 1 minute. Add Italian seasoning, salt and red pepper and cook for one more minute.
- Add pasta sauce and water, then break the uncooked lasagna noodles into the skillet. (different sized pieces is perfectly fine) Reduce heat to medium-low. Cover and cook 20-25 minutes, stirring occasionally, until pasta is almost tender.
- Meanwhile, in medium bowl mix cottage cheese, drained spinach, parmesan cheese and egg. Spread over the partially cooked pasta mixture. Sprinkle with the grated cheese. Cover; cook 10 to 15 minutes longer or until the cottage cheese mixture is set and pasta is tender.
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5 stars