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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
STEP 1
In deep 12" skillet, heat oil on medium-high. Add zucchini, red pepper, onion, garlic, and salt. Cook 6 minutes, stirring. Reduce heat to low. Stir in tomatoes.
STEP 2
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.
STEP 3
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.
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