I know what you’re thinking. A lasagna recipe? In April? That’s just plain wrong. Lasagna should only be eaten in the dead of winter when the mercury dips frighteningly low and our indulgences of cheese and pasta can be hidden under wool sweaters and bulky jackets. Well, normally I would say you are correct (you guys are so smart!). But not this time. Because this Vegetable Skillet Lasagna is the perfect lasagna to be enjoyed right now.
Yes, it still has cheese in it. It wouldn’t really be a lasagna if there was no cheese. But there is a lot less than most traditional versions, so eating a big piece of this lasagna won’t weigh you down. And it’s also loaded with good for your vegetables like carrots, zucchini and spinach. Oh and another plus: it cooks in just 20-25 minutes on the stove-top.
This recipe calls for making a simple, homemade tomato sauce. It’s very easy to pull together and you make it in the same skillet that you build your lasagna in (i.e. it doesn’t create more dishes = happy Liz). But I’ve certainly made this lasagna with my favorite store bought sauce before and it was delicious.
There are few foods more comforting than lasagna. And who decided that we only need comfort in the winter months. Try out this Vegetable Skillet Lasagna today!
Recipe barely adapted from Food Network
Vegetable Skillet Lasagna
- For the Tomato Sauce
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 3/4 lbs tomatoes, roughly chopped (I used plum tomatoes)
- 1 tablespoon fresh basil, roughly chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- For the Lasagna
- 1 medium carrot, peeled
- 1 medium zucchini
- 1 cup ricotta cheese (I used part-skim)
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons fresh basil, roughly chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 6-9 sheets no-bake lasagna noodles
- Extra-virgin olive oil for drizzling
- 3 1/2 cups spinach
- 1/2 lb fresh mozzarella cheese, thinly sliced
- Make the tomato sauce. Heat the olive oil in a large skillet (I used a 12-inch stainless steel skillet) over medium-high heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the tomatoes, basil, salt and pepper. Cook, stirring frequently, until the tomatoes become soft and start to break down, about 5-8 minutes. Remove the skillet from the heat. Carefully transfer the tomato mixture to your blender or food processor and puree. Set aside.
- Using your vegetable peeler, peel the carrot and zucchini into thin ribbons. Set aside. In a small bowl combine the ricotta, egg, Parmesan, basil, salt and pepper. Set side.
- Build your lasagna in the same skillet that you used to make the tomato sauce (no need to clean it out). Add 1 cup of tomato sauce to the bottom of the skillet, then place 2-3 lasagna noodles over the sauce. The number of noodles you use will depend on the size of your skillet. I ended up using 2 1/2 noodle sheets for each layer (just break them in half lengthwise). Layer half of the carrot and zucchini ribbons on top of the noodles. Drizzle with 1-2 tsp. of olive oil. Cover with half of the spinach, half of the ricotta mixture (don’t worry about spreading it out evenly, just drop it in tablespoon amounts over the spinach) and 1/3 of the mozzarella. Drizzle about 3 tablespoons of the reserved tomato sauce over the top. Repeat the layers a second time (noodles, carrots/zucchini, olive oil, spinach, ricotta mixture, mozzarella, tomato sauce). Top with 2-3 noodles and the remaining tomato sauce and mozzarella. Cover and simmer over low heat for 20-25 minutes. Remove from the heat and allow the lasagna to rest for about 5 minutes before cutting and serving.
- Leftovers can be stored in an airtight container for 2-3 days.
1. Popping your fresh mozzarella ball in the freezer for a few minutes will make it much easier to slice.
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