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Composition for Skillet Veggie Lasagna:
- Make ready ½ tbsp of vegetable oil
- Take ½ tsp for red pepper crushed
- Require 1 tsp of oregano dried
- Give ½ cup of zucchini , diced
- Prepare ½ cup eggplant , diced
- Give ½ cup - spinach baby (handfull)
- Get , 2 cloves of garlic minced
- You need ½ cup marinara sauce
- Prepare 3 - 4 no - lasagna noodles boil -
- Take 1/4 cup - mozzarella shredded
- You need 1/4 cup parmesan cheese
- Get 1/4 cup for ricotta cheese
- Provide 1 tablespoons of basil fresh , shredded
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Skillet Veggie Lasagna instructions:
- In a 8-inch skillet, heat oil, over medium heat. Add eggplant, zucchini, salt and pepper to taste and stir. Cook until vegetables are tender and stir often. Add baby spinach, garlic, oregano, crushed red pepper and stir. Cook for 1 minute or until the spinach wilts.
- Break lasagna noodles and arrange on top of the veggies. In a separate bowl, mix together tomato sauce and 1/4 cup of water. Pour over pasta. Make sure your noodles are well coated in the sauce. You might have to add a little more water depending on how thick your marinara sauce is. Bring to a boil then simmer on low for 10 minutes while covered.
- Once pasta is tender, sprinkle half the mozzarella and grated parmesan over the top and gently mix. Place spoonfuls of ricotta on top and sprinkle on the remaining mozzarella and parmesan. Cover and and cook for 4 minutes or until cheese is melted.
- Garnish with basil and enjoy while hot!
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