Lazy Veggie Skillet Lasagna Lazy Veggie Skillet Lasagna

Lazy Veggie Skillet Lasagna | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Think it's impossible to make lasagna on a weeknight? This dynamic mix of veggies and pasta still delivers comforting flavour but comes together quickly because there's no fussy layering.

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings

Ingredients

  • 6 lasagna noodles
  • 1/2 cup ricotta cheese
  • 1/4 cup fresh basil
  • 1 tablespoon olive oil
  • 2 zucchini
  • 1 carrot
  • 2 cups jarred pasta sauce
  • 1 cup shredded mozzarella cheese

Method

Break lasagna noodles into thirds. In large saucepan of boiling salted water, cook noodles according to package instructions until al dente, 7 to 9 minutes; drain. Meanwhile, chop half of the basil; stir with ricotta. Set aside. 

In cast-iron or ovenproof skillet, heat oil over medium heat. Using vegetable peeler, slice zucchini and carrot lengthwise into long ribbons; cook until tender, 3 to 5 minutes. Add noodles and pasta sauce; simmer, stirring occasionally, until warm, about 3 minutes. 

Sprinkle with mozzarella; dollop with ricotta mixture. Bake in 475°F oven until mozzarella is melted, 7 to 10 minutes. Tear remaining basil into small pieces; sprinkle over top.

Tip from The Test Kitchen: Looking for a flavourful way to increase your veggie intake? Double the quantity of zucchini and carrot while omitting the noodles in this recipe.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 675 mg
  • Sugars 15 g
  • Protein 17 g
  • Calories 440
  • Total fat 19 g
  • Potassium 709 mg
  • Cholesterol 43 mg
  • Saturated fat 8 g
  • Total carbohydrate 51 g

%RDI

  • Iron 14
  • Fibre 0.0
  • Folate 20
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 79
  • Vitamin C 18
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lazy Veggie Skillet Lasagna

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