Vegetarian Skillet Lasagna
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
6
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
- Heat olive oil in 12-inch skillet over medium-high heat. Saute onion until slightly opaque, about 2 minutes.
- Add zucchini, saute about 2 minutes. Add mushrooms and cook until they begin to turn golden. (About 3 minutes).
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
My husband and I currently live in Orlando, FL and have a 5 year-old daughter and a 1 year-old son. We enjoy cooking at home, finding recipes to save money and time, and make cooking fun and delicious!
My husband is a restaurant manager, so after working with food all day, it is tricky to keep him interested in eating while he's at home. He also brings extra things home from work, (and usually in large quantities) so I am always trying to find ways to use up various ingredients in non-traditional and interesting ways.
I like to shop at the warehouse club, which means buying things in larger quantities for freezing, so any recipes that freeze well are at the top of my list.
I love to find new or unknown recipes and review them, rather than using the recipes that have hundreds of reviews already!
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