One Pan Veggie Lasagna Recipes

ONE-PAN VEGGIE LASAGNA

Steps:

• Heat the oil in a deep, ovenproof saute pan. Add the onions and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more.
• Add the zucchini and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400 milliliters (1 3/4 cups) boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
• Preheat the broiler to high. Stir the spinach and pasta strips into the pan and, once the spinach has wilted, stir in the basil and two-thirds of the Parmesan and half the mozzarella. Scatter the rest of the cheese over the top and put under the broiler for 3 to 5 minutes until bubbling and oozingly melty.

VEGETARIAN SKILLET LASAGNA

Steps:

• Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.