Vegetable Skillet Lasagna

This idea of one-pan dinners is a life saver. I love you, one-pot meals. You make my heart go pitter patter.

I feel like all I keep saying to you is how hectic my life has been. And I know it's really lame to complain about things like that so let me just say this -- I have been wildly appreciative of quick weeknight meals that result in very few dirty dishes but still taste delicious.

Enter: Skillet Lasagna. There are tons of variations of skillet lasagna out there. Some use lasagna noodles, some use regular pasta, others have ground meat in them, some are loaded with veggies and other good stuff.

This recipe for Skillet Vegetable Lasagna is so simple but the flavors are bold and delicious. Fresh carrots, zucchini, and spinach make for a robust pasta, even without meat. Try this for Meatless Monday--it won't disappoint!

Also, if you don't have an oven-proof skillet, just use a big skillet with a tight-fitting lid. You can melt the cheese over the top by covering the pan on the stove top after assembling all the layers.

Though this is a good time to plug my love for my Cast Iron Skillet. I've used it many times before (like biscuits and steak roll-ups). It is such a great kitchen staple that will last you for years!

Here's what you need for Skillet Vegetable Lasagna (Print Recipe!)

2 tablespoons olive oil

4 cloves garlic, minced into a paste

1 small onion, diced small

1 28-oz can crushed tomatoes

1 small can tomato sauce

1 lemon, juiced

1 tablespoon sugar or honey

Salt, pepper, and dried oregano to taste

8 to 10 no-bake lasagna noodles

1 large carrots, sliced into ribbons using a vegetable peeler

1 large zucchini, sliced into ribbons using a vegetable peeler down to the seeds. Discard centers

1 cup part-skim ricotta cheese

1 egg

1 cup mozzarella cheese, sliced

1/3 cup grated parmesan cheese

1 cup packed baby spinach leaves

Fresh basil, sliced into ribbons for garnish

Here's what you do

Preheat oven to 375 degrees.

In a 10 or 12 inch cast-iron skillet, heat the olive oil over medium heat. Add the onion and cook until transluscent, about 3 minutes. Add the garlic and stir constantly for 30 seconds until fragrant.

Stir in the crushed tomatoes, tomato sauce, lemon, sugar, and seasonings. Reduce heat to low and cook about 10 minutes until slightly thickened. In a medium bowl, mix together the ricotta, egg, and parmesan cheese. Remove two-thirds of the sauce from the pan and turn off the heat.

Add a layer of 2 or 3 lasagna noodles on top of the sauce. Layer a couple of tablespoons of sauce on top of the noodles (the no-bake noodles need a lot of moisture). Add about 1/3 of the carrot and zucchini ribbons in a single layer. Spoon a bit of the ricotta mixture on top, spreading out to cover most of the vegetables. Top with 1/3 cup of the mozzarella cheese and 1/3 of the spinach. Cover with about 1/4 cup of sauce. Repeat the layers 2 more times, finishing with noodles and sauce if possible.

Top the entire lasagna with the remaining mozzarella cheese and bake for 10-15 minutes or until the noodles are tender and the sauce is bubbling. If your skillet is very full, bake the skillet on top of a baking sheet to prevent spills. Turn on broiler and broil for 2 minutes until cheese is golden brown.

Sprinkle fresh basil on top of the lasagna. Allow lasagna to cool about 5 minutes before slicing and serving.