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New Meal Monday: Skillet Veggie Lasagna

December 03, 2018

The snow has been falling it's the time of year when we start remembering many of the heartier winter meals we haven't made in a while.  One dish I always look forward to making in winter is lasagna! It's a classic that can please a crowd (and usually leave us with leftovers).  It's one of those meals, that I wish we made more often, but it often seems like just a little too much for some reason or another.
Well, we decided to make this lasagna in a skillet on the stove top! This cut down on the cooking time, cut down on the servings (about 6) and the mess since it all cooked in 1 pan.  This dish doesn't look and feel like the layered lasagna we're all use to...its more of a deconstructed lasagna; but if you're looking for a dish that can be whipped up in less time, with less mess and every bit as much flavor--skillet lasagna is the way to go! We went with veggies and opted for zucchini, mushroom and onions, but you could really mix in and get creative depending upon your taste or what you have on hand.

What you'll need:

  • 2C Zucchini, cut into rounds and halved
  • 1.5C mushrooms, chopped
  • 1Tbsp Olive Oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 10 lasagna noodles, broken into 2" squares
  • 1 can tomato sauce, 8oz
  • 1/2C grated Parmsean cheese
  • 8oz Ricotta Cheese
  • 28oz Can diced tomatoes
  • 1Tbsp dried basil
  • salt
  • pepper
  • water

How you'll do it:

  1. Heat oil over medium heat in a 12" Skillet, Add onion and 1/2tsp salt and cook about 6-8min (till onion starts to brown.
  2. Stir in garlic and cook for approximately 30 seconds, then add zucchini and mushrooms and saute for about 4 min.
  3. Place diced tomatoes in measuring cup, and add water until tomatoes and water measures at about 4 cups.  Place noodles on top of veggies, then pour tomatoes, water and sauce over the noodles.
  4. Cover pan and bring to a simmer.
  5. Reduce to medium-low and simmer for about 20-25 minutes until noodles are soft, stirring occasionally.
  6. Remove skillet from heat and stir in a dash of salt, pepper, and all but 2Tbsp Parmesan. Dollop ricotta cheese on top, cover and let sit for about 5 minutes.
  7. Sprinkle basil* and remaining Parmesan on top, and enjoy!

*We used dried basil because it's what we had, but fresh basil would be better. Use 2x's more basil if going with fresh.

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