Vegetarian Lasagna Skillet Recipes

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.

Steps:

• Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
• Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
• Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.

Steps:

• 1. Cook pasta according to package directions, omitting salt.
• 2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
• 3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.

Steps:

• 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.