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Skillet Vegetable Lasagna
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- 1 tsp olive oil
- 4 cups spinach
- 1 U zucchini, sliced very thin
- 1 cup mushrooms, sliced
- 1 cup part skim ricotta cheese
- 1 U egg
- 2 tbsp Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 18 oz canned tomato sauce
- 6 U no boil lasagna noodles
- 3/4 cup shredded part skim mozzarella
Heat the olive oil in a skillet over medium heat. Add the spinach, zucchini, and mushrooms. Cook for 5 minutes. Squeeze out any excess moisture and set aside.
In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, pepper, oregano, and dried basil. Set aside.
Spray the skillet with cooking spray. Add about 1 cup of sauce to the bottom.
Cover with two lasagna noodles, breaking them if needed.
Then layer on half the zucchini, mushrooms, and spinach. Season with salt and pepper.
Layer on half the ricotta mixture and then sprinkle with 1/4 cup mozzarella.
Add another cup of spaghetti sauce. Then make another layer starting with 2 noodles, then the remaining vegetables, the remaining ricotta, then 1/4 cup mozzarella cheese.
Top with the final 2 noodles and remaining sauce. Sprinkle with last 1/4 cup of mozzarella cheese.
Cover and cook (directly on the stove top) for 25 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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