Easy Skillet Garden Lasagna

Name: Easy Skillet Garden Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 pieces Lasagne Sheets (6 whole wheat lasagna noodles, broken into thirds); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 piece Sweet Onion (1 sweet onion, diced); 4 oz Mushroom (4-6 oz mushrooms, sliced); 2 pieces Garlic (2-4 garlic cloves, minced); 1 piece Summer Squash (1 yellow squash, sliced and chopped); 1 piece Zucchini (1 zucchini, sliced and chopped); 2 handful Baby Spinach (2 handfuls of baby spinach (how much you prefer/have room for, it wilts down a lot)); 0 pieces Salt and Pepper (Salt and pepper to taste); 4 oz Mozzarella Cheese (4 oz 2% milk mozzarella cheese); ½ cup Ricotta Cheese (1/2 c. part-skim ricotta); ⅓ piece Dried Pasta (Pasta sauce: red jarred sauce, homemade or your favorite (Amount varies on your preference, I used maybe 1/3 of a jar)); 3 tbsp Parmesan Cheese (3 tablespoons parmesan cheese, sprinkled on top (optional)) — optional

50 minMediterranean

Servings4

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Vegetarian
Pescatarian
Mediterranean Diet

Ingredients

For 4 servings

Lasagne Sheets6 pieces · 6 whole wheat lasagna noodles, broken into thirds
Olive Oil2 tbsp · 2 tablespoons olive oil
Sweet Onion1 piece · 1 sweet onion, diced
Mushroom4 oz · 4-6 oz mushrooms, sliced
Garlic2 pieces · 2-4 garlic cloves, minced
Summer Squash1 piece · 1 yellow squash, sliced and chopped
Zucchini1 piece · 1 zucchini, sliced and chopped
Baby Spinach2 handful · 2 handfuls of baby spinach (how much you prefer/have room for, it wilts down a lot)
Salt and Pepper0 pieces · Salt and pepper to taste
Mozzarella Cheese4 oz · 4 oz 2% milk mozzarella cheese
Ricotta Cheese½ cup · 1/2 c. part-skim ricotta
Dried Pasta⅓ piece · Pasta sauce: red jarred sauce, homemade or your favorite (Amount varies on your preference, I used maybe 1/3 of a jar)
Parmesan Cheese3 tbsp · 3 tablespoons parmesan cheese, sprinkled on top (optional) · optional

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Steps

1Preheat oven to 425 F.
2Boil water for pasta and cook pasta according to directions, shaving a few minutes off the time.
3Meanwhile water is boiling or pasta is cooking, heat a large oven-safe skillet over medium heat and add olive oil.
4Add in your veggies and garlic, tossing to coat for about 10 minutes or until softened. If using spinach, add it last towards the end since it cooks really fast. Season with salt and pepper.
5Add sauce, mozzarella and cooked lasagna noodles to the skillet with the veggies, gently tossing to distribute.
6Cover with scoops of ricotta and sprinkle with fresh basil if you'd like.
7Bake for 15-20 minutes, or until cheese is golden and bubbly.
8Serve with extra parmesan if you are a cheese lover like me!