Once you make our Easy Skillet Vegetable Lasagna recipe, you are going to love it as much as we do. This recipe gives you a quick and easy way to make lasagna all in one skillet so there is no need to even boil water for the lasagna noodles. Simply break the noodles into pieces so they fit in the skillet and soak up the flavors from the White Bean & Roasted Garlic Sauce. This sauce is made with protein from vegetables and has fiber from non-GMO whole beans. You add red onion and bell pepper for more vegetable goodness and a colorful touch. Finish off this Easy Skillet Lasagna with a few dollops of ricotta for a quick and easy dinner that looks as good as it tastes. This better-for-you recipe is high in protein and has no added sugar, so it is a dish you can feel good about eating any night of the week.
cost per recipe: $6.30
The price is determined by the national average.
tablespoon olive oil
large red onion or white onion, chopped (about 1 cup)
large red bell pepper or orange bell pepper, chopped (about 1 cup)
jar (23 ounces) Prego® Farmers' Market White Bean & Roasted Garlic Sauce
uncooked lasagna noodles, broken into 1-inch pieces
cup shredded Parmesan cheese
cup reduced fat (part skim) ricotta cheese
tablespoons thinly sliced fresh basil leaves
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and pepper and cook for 8 minutes or until the vegetables are tender, stirring occasionally.
Stir in the sauce, water and uncooked lasagna noodles and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the noodles are tender, stirring occasionally. Stir in half the Parmesan cheese and cook, uncovered, for 5 minutes, stirring occasionally. Season to taste.
Drop the ricotta by spoonfuls over the mixture and sprinkle with the remaining Parmesan cheese. Remove the skillet from the heat and let stand for 5 minutes. Sprinkle with the basil before serving.