Ingredients
- 2 tablespoons olive oil
- 1 zucchini, chopped
- 8 ounces button mushrooms, finely chopped
- 1 red pepper, seeded and chopped
- 2 cloves garlic, minced or grated
- 1 jar roasted garlic or tomato basil pasta sauce
- 1 cup milk
- Pinch of crushed red pepper flakes
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1/2 cup rinsed green lentils
- 6 ounces no-boil lasagna noodles
- 2 cups fresh spinach
- 1 cup fresh basil
- 8 ounces mozzarella, sliced
- 4 ounces provolone, shredded
- 1/3 cup grated Parmesan (plus more for topping)
- Pesto, for serving (optional)
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Cook Vegetables:
- Heat a large, high-sided skillet or Dutch oven over medium heat. Add a drizzle of olive oil.
- Once hot, add the zucchini, mushrooms, and red pepper. Season with salt and pepper.
- Cook for about 3 minutes, or until the vegetables are lightly caramelized. Add the garlic and cook for another minute.
Prepare the Sauce:
- Stir in the pasta sauce, milk, and a pinch of crushed red pepper flakes.
- Add the sun-dried tomatoes and lentils, along with 1/4 cup of water.
- Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged.
- Cook for about 15 minutes, or until the noodles are al dente and the lentils are soft. If the sauce seems too thick, add a bit more water to reach the desired consistency.
Add Greens and Cheese:
- Stir in the spinach and basil until they have wilted into the sauce.
- Remove from heat and add the mozzarella, provolone, and Parmesan, stirring gently to combine.
Bake:
- Place the skillet on a large baking sheet to catch any drips.
- Transfer to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Finish and Serve:
- Remove from the oven and let sit for 5 minutes.
- Serve with a dollop of basil pesto and extra grated Parmesan, if desired.
Enjoy your hearty, cheesy veggie lasagna skillet!
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