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Skillet Veggie Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you effortlessly, you may make it in simple actions. You may make it for friends or family events, and it could be provided at many established functions possibly. I am certain you will see lots of people who just like the Skillet Veggie Lasagna dishes which you make.

Alright, don’t linger, let’s approach this skillet veggie lasagna formula with 15 materials which are absolutely easy to acquire, and we have to process them at the very least through 5 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for Skillet Veggie Lasagna:

1. You need 1 tbsp. of olive oil
2. Give 1/2 of onion, diced
3. Need 1 of small bell pepper, diced
4. Provide 1 small zucchini, diced
5. Need 8 oz. of sliced mushrooms
6. Make ready 3 cloves for garlic, minced
7. Require 1/4 tsp. - each dried oregano, dried basil, red pepper flakes
8. Take 8 for uncooked lasagna noodles, broken into pieces
9. Take 24 oz. for marinara sauce (Store bought or homemade)
10. Require 1 can (15 oz.) of diced tomatoes, undrained
11. Provide to taste of salt and pepper
12. Make ready 1/2 cup ricotta cheese
13. Provide 1 cup for shredded mozzarella cheese
14. You need 1/4 cup - shredded parmesan cheese
15. Make ready of Chopped fresh basil, for topping

Skillet Veggie Lasagna step by step:

1. In a large skillet with a tight fitting lid, heat the olive oil over medium-high heat. Then add the onions, peppers, zucchini and mushrooms. Cook, stirring often, for 5-7 minutes, until the veggies are tender. Stir in the garlic, dried oregano, dried basil and red pepper flakes and cook, stirring, a minute or so more, until fragrant.
2. Add the broken up lasagna noodles to the skillet, then pour the marinara sauce and diced tomatoes over the top of the noodles. Then fill up the empty tomato can about halfway with water and pour that in. Make sure all noodles are covered. Season to taste with salt and pepper.
3. Once it reaches a low boil, reduce the heat to medium and cover with a lid. Allow to simmer, stirring occasionally, for 15-20 minutes or until the noodles are al dente.
4. Once noodles are done, lower the heat down to the lowest setting and stir in the ricotta cheese.
5. Spread the mozzarella cheese over the top, then cover with the lid for 3-4 minutes, until it all is melted. Top with the parmesan cheese and freshly chopped basil. Serve immediately. Refrigerate any leftovers.

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