Veggie Skillet Lasagna

Name: Veggie Skillet Lasagna
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 1 medium zucchini, sliced; 1 medium red pepper, seeded and chopped; 1 medium onion, chopped; 3 cloves garlic, chopped; 1 28 oz. can crushed tomatoes; 6 oz. no-boil lasagna noodles, broken into thirds; 1 c. part-skim ricotta cheese; 1 c. part-skim mozzarella cheese, shredded; Fresh basil leaves, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

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Mike Garten

Yields:

Active Time:

20 mins

Total Time:

35 mins

Prep this the night before a big dinner party, so you can spend less time in the kitchen and more time with guests.

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Ingredients

2 Tbsp. olive oil
1 medium zucchini, sliced
1 medium red pepper, seeded and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 28 oz. can crushed tomatoes
6 oz. no-boil lasagna noodles, broken into thirds
1 cup part-skim ricotta cheese
1 cup part-skim mozzarella cheese, shredded
Fresh basil leaves, for garnish

Directions

1. Step 1In deep 12" skillet, heat oil on medium-high. Add zucchini, red pepper, onion, garlic and 1/2 teaspoon salt. Cook 6 minutes, stirring. Reduce heat to low. Stir in tomatoes.
2. Step 2Add noodles to sauce, making sure each piece is at least partially submerged. Cover and cook on low 15 minutes or until noodles are almost al dente, gently stirring twice.
3. Step 3Dollop ricotta all over top of noodles; sprinkle mozzarella over ricotta. Cover and cook 10 minutes or until cheese melts and noodles are al dente. Sprinkle with 1/4 teaspoon black pepper and garnish with basil.

About 570 cals, 31 g protein, 60 g carbs, 24 g fat (11 g sat), 7 g fiber, 950 mg sodium.

Make-ahead tip: Proceed with recipe through step 1. Keep at room temperature up to 3 hours or transfer to container and refrigerate up to 2 days. When ready to continue, gently reheat in skillet on medium-low until simmering. Proceed with step 2 to end.

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