Layered Pasta Veggie And Cheese Skillet Recipes

EASY CHEESY VEGGIE SKILLET LASAGNA

Easy Cheesy Veggie Skillet Lasagna image

Veggie-filled sauce layered perfectly with lasagna noodles, ricotta, and gooey mozzarella cheese. It's perfect vegetarian comfort food, made easily in a single skillet.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup diced onion (about 1/2 medium onion)
2 medium cloves garlic (diced)
1 cup sliced button mushrooms
1 cup diced zucchini (about 1 small)
1 cup baby spinach leaves
3 cups Italian tomato sauce or other tomato-based pasta sauce of your choice
Salt and pepper to taste
8 ounces lasagna noodles (about 1/2 pound, broken into 3 - 4 inch pieces)
3 cups shredded mozzarella cheese (about 12 ounces)
15 ounces part-skim ricotta cheese (whole milk ricotta works fine too)
1/4 cup shredded Parmesan cheese
12- inch or larger cast-iron skillet (or other oven-proof skillet)

Steps:

Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add onions, stirring frequently, until they begin to soften. Add the garlic, sauteeing for another minute. Add the zucchini and mushrooms and saute for 3 - 4 minutes until the zucchini is tender and the mushrooms soften.
Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
Remove pan from heat.
Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of noodles. Repeat with another layer - ricotta, sauce, mozzarella, and noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
Remove from oven and allow to cool for about 5 minutes, then serve.

LAYERED PASTA, VEGGIE AND CHEESE SKILLET

Layered Pasta, Veggie and Cheese Skillet image

All the great tastes of your favorite baked spinach lasagna come together quickly in this mouthwatering skillet dish. Start to finish, it only takes 30 minutes!

Provided by Allrecipes Member

Categories Pasta by Shape

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 (24 ounce) jar Prego® Veggie Smart® Chunky & Savory Italian Sauce
1 cup water
1 ¼ cups part-skim ricotta cheese
½ cup grated Parmesan cheese
1 egg, beaten
4 cups fresh baby spinach or arugula, coarsely chopped
3 cups trumpet-shaped pasta (campanelle), cooked and drained

Steps:

Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cup Parmesan cheese, egg and spinach in a medium bowl.
Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet.
Cook over medium heat for 10 minutes or until the mixture is hot.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 83.8 g, Cholesterol 49.7 mg, Fat 26.6 g, Fiber 7.9 g, Protein 19.8 g, SaturatedFat 2.3 g, Sodium 724.6 mg, Sugar 2.5 g

LAYERED PASTA, VEGGIE AND CHEESE SKILLET

Layered Pasta, Veggie and Cheese Skillet image

All the great tastes of your favorite baked spinach lasagna come together quickly in this mouthwatering skillet dish. Start to finish, it only takes 30 minutes!

Provided by Allrecipes Member

Categories Pasta by Shape

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 (24 ounce) jar Prego® Veggie Smart® Chunky & Savory Italian Sauce
1 cup water
1 ¼ cups part-skim ricotta cheese
½ cup grated Parmesan cheese
1 egg, beaten
4 cups fresh baby spinach or arugula, coarsely chopped
3 cups trumpet-shaped pasta (campanelle), cooked and drained

Steps:

Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cup Parmesan cheese, egg and spinach in a medium bowl.
Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet.
Cook over medium heat for 10 minutes or until the mixture is hot.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 83.8 g, Cholesterol 49.7 mg, Fat 26.6 g, Fiber 7.9 g, Protein 19.8 g, SaturatedFat 2.3 g, Sodium 724.6 mg, Sugar 2.5 g

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