New recipes

One-Skillet Vegetable Lasagna

One-Skillet Vegetable Lasagna


Yield

Serves 4 (serving size: about 1 1/2 cups)

The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several. A stovetop simmer quickly cooks the noodles through, so there's no need for a separate pot to boil them. Then the pan shifts easily to the oven for a last-minute broil to melt and meld the cheeses. Perfection!

Ingredients

  • 2 tablespoons olive oil, divided
  • 12 ounces zucchini, cut lengthwise into 1/4-in.-thick slices, divided
  • 1 1/2 cups thinly sliced yellow onion
  • 1 (8-oz.) pkg. presliced cremini mushrooms
  • 4 cups baby spinach
  • 3 garlic cloves, thinly sliced
  • 1 (28-oz.) can unsalted crushed tomatoes, divided
  • 1/2 teaspoon kosher salt
  • 4 1/2 no-boil lasagna noodles
  • 4 ounces part-skim ricotta cheese (about 1 cup)
  • 4 ounces preshredded low-moisture part-skim mozzarella cheese (about 1 cup)

Nutritional Information

  • Calories 384
  • Fat 15g
  • Satfat 5g
  • Unsatfat 9g
  • Protein 21g
  • Carbohydrate 44g
  • Fiber 7g
  • Sugars 5g
  • Added sugars g
  • Sodium 548mg
  • Calcium 39% DV
  • Potassium 17% DV

How to Make It

Step 1

Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; cook 6 minutes. Stir in spinach and garlic; cook 1 minute. Remove pan from heat.

Step 2

Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; top with salt. Arrange noodles over top, breaking ends as needed to fit in pan. Spread remaining tomatoes over pan; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done.

Step 3

Remove pan from heat. Preheat broiler with oven rack in top position.

Step 4

Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.


Watch the video: One-Pot Vegan Dinners