VEGETARIAN SKILLET LASAGNA
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.
EASY CHEESY VEGGIE SKILLET LASAGNA
Veggie-filled sauce layered perfectly with lasagna noodles, ricotta, and gooey mozzarella cheese. It's perfect vegetarian comfort food, made easily in a single skillet.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add onions, stirring frequently, until they begin to soften. Add the garlic, sauteeing for another minute. Add the zucchini and mushrooms and saute for 3 - 4 minutes until the zucchini is tender and the mushrooms soften.
- Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
- Remove pan from heat.
- Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
- Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of noodles. Repeat with another layer - ricotta, sauce, mozzarella, and noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
- Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
- Remove from oven and allow to cool for about 5 minutes, then serve.
EASY CHEESY SKILLET LASAGNA
Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
- Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
- Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 34 g, Cholesterol 95.3 mg, Fat 38.5 g, Fiber 9 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 1280.1 mg, Sugar 2.9 g
CHEESY VEGETABLE LASAGNA
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g
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EASY CHEESY SKILLET LASAGNA · EASY FAMILY RECIPES
From easyfamilyrecipes.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 459 per serving
- Once the meat is no longer pink, drain the grease and return the meat to the skillet. Add the tomato sauce, Italian seasoning, and garlic and cook over medium heat, stirring regularly for 3-5 minutes. Stir in 1 cup mozzarella and 1/4 cup parmesan cheese, mixing until it is melted and combined. Then remove from heat.
- To make the ricotta topping, combine the ricotta, parsley, 1/4 cup parmesan, salt and pepper in a separate bowl and mix until combined.
- Smooth the meat mixture out and spread the ricotta over top in an even layer. Sprinkle with the remaining 1/4 cup mozzarella cheese. Transfer skillet to oven and bake uncovered at 425˚F for 10 minutes or until the cheese on top is melted and is heated through. Optional, turn the oven to broil for an additional 2-3 minutes to brown the cheese on top as pictured.
SIMPLE VEGETARIAN SKILLET LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
4/5 (205)Total Time 35 minsCategory Main CourseCalories 524 per serving
- Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.
- Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.
- Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan. Enjoy!
CHEESY SKILLET LASAGNA - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
Ratings 2Calories 563 per servingCategory Main Course
- While lasagna is cooking, brown ground Italian Sausage in a large skillet with the garlic and green pepper over medium high heat.
- Add cooked lasagna noodles into the skillet with sausage. Add pasta sauce, ricotta cheese, 1 cup mozzarella cheese and mushrooms. Stir and cook on medium heat for about 10 minutes or until cheeses are melted.
- Pour remaining 1 cup of mozzarella cheese on top, cover and cook for about 5 minutes or until cheese is melted.
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