Skillet Vegetable Lasagna With Herbed Cheese

Fresh vegetables are paired with tomato sauce and ricotta to make a free-form skillet lasagna

Rich, fresh, and healthy: This cheat’s recipe makes homemade lasagna a simple weeknight family dinner.

This recipe is courtesy of Prego Farmers’ Market.

4
Servings
297
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons olive oil
  • 1 orange bell pepper, diced
  • 1 red onion, diced
  • 2 zucchini, diced
  • 1 yellow squash, diced
  • 4 Tablespoons basil leaves, thinly sliced
  • 23 1/2 Ounces tomato and basil sauce, such a Prego Farmers’ Market Tomato and Basil Sauce
  • 6 oven-ready lasagna noodles, broken into 2-inch pieces
  • 1 Cup ricotta
  • 1/4 Teaspoon dried Italian seasoning, crushed
  • 3/4 Teaspoons grated lemon zest

Directions

Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet set over medium-high heat. Add the pepper and onion and cook for 5 minutes. Add the zucchini, squash, and remaining olive oil and cook for 10 minutes, until the vegetables are tender, stirring occasionally.

Stir in 2 tablespoons basil. Season to taste. Reduce the heat to low. Stir in the sauce and lasagna noodles. Cover and cook for 15 minutes or until the lasagna noodles are almost tender.

Stir the cheese, Italian seasoning, and lemon zest together in a small bowl. Drop the cheese mixture in spoonfuls onto the lasagna mixture. Cover and cook for 10 minutes or until the noodles are tender. Sprinkle with the remaining basil.

Nutritional Facts

Total Fat
19g
27%
Saturated Fat
14g
58%
Cholesterol
26mg
9%
Carbohydrate, by difference
24g
18%
Protein
9g
20%
Vitamin A, RAE
103µg
15%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
156mg
16%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
135mg
19%
Selenium, Se
10µg
18%
Sodium, Na
69mg
5%
Water
188g
7%
Zinc, Zn
1mg
13%