Vegetarian Skillet Lasagna |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I developed this recipe from a Pillsbury Hamburger recipe book, adapting it to make without meat. This is a fantastic recipe because it only uses one skillet so you will have minimal clean up and keep the kitchen cooler. Note: This calls for lasagna noodles, but I have made it with elbow noodles if you would prefer, but they tend to cook less evenly and take longer. Ingredients:
2 tablespoons extra virgin olive oil |
1 small onion, diced |
2 cups zucchini, 1/2 in. dice |
8 ounces whole mushrooms, quartered |
1/2 green pepper, diced |
2 garlic cloves, minced |
1 medium carrot, grated |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 cups pasta sauce |
1 cup water |
5 uncooked lasagna noodles (125 grams) |
12 ounces low fat cottage cheese |
10 ounces frozen chopped spinach, thawed and drained |
1/2 cup grated parmesan cheese |
1 egg |
4 ounces part-skim mozzarella cheese, grated |
Directions:
1. Heat olive oil in 12-inch skillet over medium-high heat. Saute onion until slightly opaque, about 2 minutes.
2. Add zucchini, saute about 2 minutes. Add mushrooms and cook until they begin to turn golden. (About 3 minutes).
3. 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.
4. 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.
5. 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.
|
|