Simple Vegetarian Skillet Lasagna (Late Summer / Early Fall)

Ingredients

  • 2 tablespoons olive oil
  • 1 zucchini chopped
  • 8 ounces mushrooms finely chopped
  • 1 red pepper seeded and chopped
  • 2 cloves garlic minced or chopped
  • 1 jar roasted tomato sauce
  • 1/2 cup half and half, grassfed
  • Handful of fresh oregano
  • 1/2 cup rinsed green lentils or yellow split mung beans
  • 6 ounces 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

Instructions

And it’s a one pot meal!! 🙂

Preheat the oven to 375 degrees F.

Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt & pepper. Cook 3 minutes or until just lightly caramelized.

Add the garlic and cook another minute. Stir in the tomato sauce, half & half, and oregano. Stir in the lentils + 1/4 cup water.

Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.

Stir in the spinach and basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.

Place the skillet in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto (recipe here) and fresh parmesan. Enjoy!

Notes:

Find high quality extra virgin olive oil here.

In South Central PA, you can find organic veggies here.

High quality salts, herbs, spices can be found here.

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