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Veggie Skillet Lasagna



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Amarante




 
 
    
 

Post Wed, Feb 13 2019, 5:09 pm
This isn't a gourmet lasagna but it's tasty and easy to make during the wee. You can also prepare a head per the directions.

Veggie Skillet Lasagna

Excerpt From: “Good Housekeeping: Skillet Suppers: 65 Delicious Recipes (Good Food Guaranteed)

No-boil noodles makes lasagna in a skillet a reality, and this chock-full-of-veggies version also features plenty of gooey cheese.

ACTIVE TIME: 20 MINUTES   TOTAL TIME: 35 MINUTES   MAKES: 4 MAIN-DISH SERVINGS

2 tablespoons olive oil
1 medium zucchini, sliced
1 medium red pepper, chopped
1 medium onion, chopped
3 garlic cloves, chopped
½ teaspoon salt
1 can (28 ounces) crushed tomatoes
6 ounces no-boil lasagna noodles, broken into thirds
1 cup part-skim ricotta cheese
8 ounces part-skim mozzarella cheese, shredded
¼ teaspoon ground black pepper
Fresh basil leaves, for garnish

1 In deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, red pepper, onion, garlic, and salt; cook for 6 minutes, stirring. Stir in tomatoes.

2 Reduce heat to low. Add noodles to sauce, making sure each piece is at least partially submerged. Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.

3 Dollop ricotta all over top of noodles; sprinkle mozzarella over ricotta. Cover and cook for 10 minutes more or until cheese melts and noodles are al dente. Sprinkle with pepper and garnish with basil.

EACH SERVING: ABOUT 570 CALORIES, 31G PROTEIN, 60G CARBOHYDRATE, 24G TOTAL FAT (11G SATURATED), 7G FIBER, 950MG SODIUM.

TIP
To make ahead, prepare the recipe through step 1. Keep at room temperature for up to 3 hours or transfer to a container, cover, and refrigerate for up to 2 days. To serve, gently reheat the sauce in the skillet over medium-low heat, then complete the recipe as directed in steps 2 through 3.
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