Skillet Vegetable Lasagna With Herbed Cheese

Name: Skillet Vegetable Lasagna With Herbed Cheese
Ingredients: 3 tablespoon olive oil; 1 orange bell pepper, diced; 1 red onion, diced; 2 zucchini, diced; 1 yellow squash, diced; 4 tablespoon basil leaves, thinly sliced; 23 1/2 ounce tomato and basil sauce, such a prego farmers’ market tomato and basil sauce; 6 oven-ready lasagna noodles, broken into 2-inch pieces; 1 cup ricotta; 1/4 teaspoon dried italian seasoning, crushed; 3/4 teaspoon grated lemon zest

Hannah Hoskins|Aug. 23, 2016 3:20 pm EST

3.8 (8 ratings)

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Rich, fresh, and healthy: This cheat’s recipe makes homemade lasagna a simple weeknight family dinner.This recipe is courtesy of Prego Farmers’ Market.

Servings

4

Ingredients

3 tablespoon olive oil
1 orange bell pepper, diced
1 red onion, diced
2 zucchini, diced
1 yellow squash, diced
4 tablespoon basil leaves, thinly sliced
23 1/2 ounce tomato and basil sauce, such a prego farmers’ market tomato and basil sauce
6 oven-ready lasagna noodles, broken into 2-inch pieces
1 cup ricotta
1/4 teaspoon dried italian seasoning, crushed
3/4 teaspoon grated lemon zest

Directions

Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet set over medium-high heat. Add the pepper and onion and cook for 5 minutes. Add the zucchini, squash, and remaining olive oil and cook for 10 minutes, until the vegetables are tender, stirring occasionally.
Stir in 2 tablespoons basil. Season to taste. Reduce the heat to low. Stir in the sauce and lasagna noodles. Cover and cook for 15 minutes or until the lasagna noodles are almost tender.
Stir the cheese, Italian seasoning, and lemon zest together in a small bowl. Drop the cheese mixture in spoonfuls onto the lasagna mixture. Cover and cook for 10 minutes or until the noodles are tender. Sprinkle with the remaining basil.