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Veggie Skillet Lasagna
Ingredients
2 tbsp.
olive oil
1
medium zucchini, sliced
1
medium red pepper, seeded and chopped
1
medium onion, chopped
3
cloves garlic, chopped
1
28 oz. can crushed tomatoes
6 oz.
no-boil lasagna noodles, broken into thirds
1 c.
part-skim ricotta cheese
1 c.
part-skim mozzarella cheese, shredded
Fresh basil leaves, for garnish
Produce
Instructions
1
Add noodles to sauce, ensuring each piece is at least partially submerged. Cover and cook on low 15 minutes or until noodles are almost al dente, gently stirring twice.
2
Dollop ricotta on top of noodles; sprinkle mozzarella over ricotta. Cover and cook 10 minutes or until cheese melts and noodles are al dente. Sprinkle with pepper and garnish with basil.
Notes
Nutrition Facts
(per serving)
Calories:
570 calories
Servings:
4 servings
Carbohydrates:
60 g
Fat:
24 g
Fiber:
7 g
Protein:
31 g
Sugar:
7 g
Meal Effort
Preparation:
20 minutes
Cook:
15 minutes
Total:
35 minutes