VEGETARIAN SKILLET LASAGNA
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.
ONE-SKILLET VEGETABLE LASAGNA
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!
Provided by Mark Driskill
Time 40m
Yield Serves 4 (serving size: about 1 1/2 cups)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Remove pan from heat. Preheat broiler with oven rack in top position.
- Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.
Nutrition Facts : Calories 384, Carbohydrate 44 g, Fat 15 g, Fiber 7 g, Protein 21 g, SaturatedFat 5 g, Sodium 548 mg, Sugar 5 g, UnsaturatedFat 9 g
ONE-SKILLET LASAGNA
This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. With classic flavors and cheesy layers, it's definitely kid-friendly. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl., In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning., Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender., Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.
Nutrition Facts : Calories 478 calories, Fat 20g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 1552mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 31g protein.
ONE SKILLET LASAGNA
One of the best skillet lasagna recipes. Added on 10/16/2013. I made this in my large frypan and forgot I needed a lid. We wound up cooking this in the oven with aluminum foil and it turned out great. We cooked it about 45 minutes at 350 degrees F.
Provided by Lavender Lynn
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
- In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
- Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
- Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.
Nutrition Facts : Calories 475, Fat 20.4, SaturatedFat 8.9, Cholesterol 129.9, Sodium 687.6, Carbohydrate 40.6, Fiber 3.8, Sugar 10.6, Protein 30.8
SKILLET VEGETABLE 'LASAGNA'
Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless lasagna.
Provided by My Food and Family
Categories Lasagna Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
- Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
- Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
BEST ONE-SKILLET LASAGNA
I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated.
Provided by Engrossed
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
- In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
- Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
- Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
- Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
- Cover and let stand off heat until cheeses melts, 3-5 minutes.
- Sprinkle with basil before serving.
Nutrition Facts : Calories 741.9, Fat 34.9, SaturatedFat 15.1, Cholesterol 122, Sodium 1154, Carbohydrate 63.2, Fiber 6.9, Sugar 20, Protein 41.1
VEGETARIAN SKILLET LASAGNA
I developed this recipe from a Pillsbury Hamburger recipe book, adapting it to make without meat. This is a fantastic recipe because it only uses one skillet so you will have minimal clean up and keep the kitchen cooler. Note: This calls for lasagna noodles, but I have made it with elbow noodles if you would prefer, but they tend to cook less evenly and take longer.
Provided by zephanie
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in 12-inch skillet over medium-high heat. Saute onion until slightly opaque, about 2 minutes.
- Add zucchini, saute about 2 minutes. Add mushrooms and cook until they begin to turn golden. (About 3 minutes).
- Add green pepper, saute about 2 minutes. Add garlic and carrot, cook until fragrant, maybe 1 minute. Add Italian seasoning, salt and red pepper and cook for one more minute.
- Add pasta sauce and water, then break the uncooked lasagna noodles into the skillet. (different sized pieces is perfectly fine) Reduce heat to medium-low. Cover and cook 20-25 minutes, stirring occasionally, until pasta is almost tender.
- Meanwhile, in medium bowl mix cottage cheese, drained spinach, parmesan cheese and egg. Spread over the partially cooked pasta mixture. Sprinkle with the grated cheese. Cover; cook 10 to 15 minutes longer or until the cottage cheese mixture is set and pasta is tender.
Nutrition Facts : Calories 361.3, Fat 14.7, SaturatedFat 5.4, Cholesterol 59.2, Sodium 1324.6, Carbohydrate 34.2, Fiber 3.9, Sugar 11.2, Protein 24.6
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