Skillet Vegetable Lasagna
Prepared with tender lasagna noodles and a medley of garden-fresh vegetables like zucchini, tomatoes, and carrots, this healthy meal delivers a burst of flavor in every bite.
Servings: 4 servings
Ingredients
- 8 sheets lasagna noodles, broken into thirds
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 small zucchini, diced
- salt and fresh ground black pepper, to taste
- 28 ounces can diced tomatoes, undrained
- 2 tablespoons chopped fresh basil
- grated parmesan cheese, for serving, optional
Instructions
- Preheat oven to 425˚F.
- Boil the lasagna noodles for 7 minutes.
- Meanwhile, heat a large skillet over medium heat and add the olive oil and butter. Toss in the onions and cook for 2 minutes.
- Add the garlic and cook for 20 seconds.
- Stir in the carrots and zucchini, and season with salt and pepper. Continue to cook, stirring occasionally, for 7 to 8 minutes, or until the vegetables are slightly tender.
- Drain the cooked lasagna noodles and layer them on top of the vegetables in the skillet.
- Top the noodles with the diced tomatoes and stir in the chopped basil.
- Remove the skillet from the heat and bake in the oven for 10 minutes.
- Remove from oven; top with grated parmesan cheese, if using, and serve.
Notes
- Lasagna Noodles: This recipe calls for 8 lasagna noodles, which should be broken up into thirds before boiling them.
- Vegetables: I used carrots and zucchini, but you can use almost any chopped vegetables, including frozen veggies.
- You can prep this recipe ahead of time by doing everything except baking it. When you’re ready to eat dinner, put it in the oven for 10 minutes or until it’s heated through.
- Store leftovers in an airtight container and keep them in the fridge for 5 days or in the freezer for 3 to 4 months.
Nutrition
Calories: 360kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 328mg | Potassium: 763mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3498IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 3mg
