Skillet Vegetable Lasagna with Herbed Cheese
Fresh garden veggies star in this free-form lasagna that’s cooked entirely in a skillet. There’s no need to boil the noodles as they cook right in the sauce. Herbed ricotta with a touch of lemon gives a burst of fresh flavor.
Ingredients
2 tablespoons olive oil
1 large orange bell pepper, diced (about 1 cup)
1 large red onion, diced (about 1 cup)
2 medium zucchini (about 1 pound), diced (about 3 cups)
1 large yellow squash (about 11 ounces), diced (about 2 cups)
4 tablespoons thinly sliced fresh basil leaves
1 jar (24 ounces) Prego® Tomato Basil & Garlic Italian Sauce
6 oven ready (no-boil) lasagna noodles, broken into 2-inch pieces
1 cup reduced fat (part skim) ricotta cheese
0.25 teaspoon dried Italian seasoning, crushed
0.5 teaspoon grated lemon zest
1 large orange bell pepper, diced (about 1 cup)
1 large red onion, diced (about 1 cup)
2 medium zucchini (about 1 pound), diced (about 3 cups)
1 large yellow squash (about 11 ounces), diced (about 2 cups)
4 tablespoons thinly sliced fresh basil leaves
1 jar (24 ounces) Prego® Tomato Basil & Garlic Italian Sauce
6 oven ready (no-boil) lasagna noodles, broken into 2-inch pieces
1 cup reduced fat (part skim) ricotta cheese
0.25 teaspoon dried Italian seasoning, crushed
0.5 teaspoon grated lemon zest
Instructions
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the pepper and onion and cook for 5 minutes, stirring occasionally. Add the zucchini, yellow squash and remaining oil and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Stir in 2 tablespoons basil. Season to taste. Reduce the heat to low. Stir in the sauce and lasagna noodles. Cover and cook for 15 minutes or until the lasagna noodles are almost tender, stirring occasionally.
Stir the cheese, Italian seasoning and lemon zest in a small bowl. Drop the cheese mixture by spoonfuls onto the lasagna mixture. Cover and cook for 10 minutes or until the noodles are tender. Sprinkle with the remaining basil.
Stir in 2 tablespoons basil. Season to taste. Reduce the heat to low. Stir in the sauce and lasagna noodles. Cover and cook for 15 minutes or until the lasagna noodles are almost tender, stirring occasionally.
Stir the cheese, Italian seasoning and lemon zest in a small bowl. Drop the cheese mixture by spoonfuls onto the lasagna mixture. Cover and cook for 10 minutes or until the noodles are tender. Sprinkle with the remaining basil.
Skillet Vegetable Lasagna with Herbed Cheese
Fresh garden veggies star in this free-form lasagna that’s cooked entirely in a skillet. There’s no need to boil the noodles as they cook right in the sauce. Herbed ricotta with a...
Directions
Print
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the pepper and onion and cook for 5 minutes, stirring occasionally. Add the zucchini, yellow squash and remaining oil and cook for 10 minutes or until the vegetables are tender, stirring occasionally.Stir in 2 tablespoons basil. Season to taste. Reduce the heat to low. Stir in the sauce and lasagna noodles. Cover and cook for 15 minutes or until the lasagna noodles are almost tender, stirring occasionally.Stir the cheese, Italian seasoning and lemon zest in a small bowl. Drop the cheese mixture by spoonfuls onto the lasagna mixture. Cover and cook for 10 minutes or until the noodles are tender. Sprinkle with the remaining basil.
Ingredients
2 tablespoons olive oil1 large orange bell pepper, diced (about 1 cup)1 large red onion, diced (about 1 cup)2 medium zucchini (about 1 pound), diced (about 3 cups)1 large yellow squash (about 11 ounces), diced (about 2 cups)4 tablespoons thinly sliced fresh basil leaves1 jar (24 ounces) Prego® Tomato Basil & Garlic Italian Sauce6 oven ready (no-boil) lasagna noodles, broken into 2-inch pieces1 cup reduced fat (part skim) ricotta cheese0.25 teaspoon dried Italian seasoning, crushed0.5 teaspoon grated lemon zest
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