Vegetarian Skillet Lasagna
This is our first request from my lovely friend Shannon C. who said she wanted vegetarian options. We all love lasagna but it can be so much work. Well, it just got faster and healthier with Good Better Best! You can have this great skillet lasagna on the table in no time and the leftovers make an awesome hot lunch!
Good Recipe
28 oz can of diced tomatoes (or 2 14oz cans)
10 lasagna noodles
1 small zucchini
1 small yellow squash
2 tsp olive oil
1 small onion diced
3 cloves of garlic minced
½ cup low fat ricotta cheese
1 cup part skim shredded mozzarella
Drain diced tomatoes and add enough water to make 2 cups of liquid. Set aside.
Break lasagna noodles into small pieces.
Cut zucchini and squash into ½ inch pieces.
Heat skillet and add olive oil. Add onion and cook for 3 minutes. Add garlic.
Add liquid from step 1. Add broken lasagna noodles to skillet. Place drained diced tomatoes onto the noodles. Cover and reduce heat to medium. Cook for 10 minutes stirring occasionally. Add zucchini and squash and cook 8-10 more minutes.
Stir in ricotta and season with salt and pepper. Top each portion with shredded mozzarella.
Better: Add one element of organic diced tomatoes, whole grain lasagna noodles (such as whole wheat or brown rice), organic/farmers market/homegrown zucchini or yellow squash or organic mozzarella cheese.
Best: Add multiple elements of organic diced tomatoes, whole grain lasagna noodles (such as whole wheat or brown rice), organic/farmers market/homegrown zucchini or yellow squash and organic mozzarella cheese.
Enjoy the Best Food!
Patty
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