Skillet Veggie Lasagna

Growing up, it was pretty rare to have anything other than Indian food every night. And as great as it might sound to most of you out there, to an Indian-American teenager, it sucked. I wanted tacos, Chinese or pasta (my favorite), which according to my mom “isn’t real food” since it’s not Indian. (she has since changed her mind haha). I’d get what I want on important occasions when we’d go visit my aunt in central Jersey who made the most AMAZING eggplant lasagna I have ever had. That paired with crunchy, chewy, soft Italian bread – it was heaven. My own little non-Indian heaven. I would beg my aunt to make eggplant lasagna whenever I would visit her. It’s such a simple dish – tomato sauce, eggplant, lasagna noodles, and cheese. But it is seriously life-changing.

I decided to try and make my own version of heaven where I don’t have to wait almost an hour to devour this cheesy goodness. I was SO happy with this recipe. I want to make it every day. My husband actually said he liked it. He never says he likes anything. Because he could care less about food. This is a miracle. Also it’s much healthier- less, noodles, more veggies than a traditional lasagna. Experience it for yourself!

Skillet Veggie Lasagna

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• Author: Milk and Cardamom
• Total Time: 25 minutes
• Yield: 3-4 servings 1x

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Description

A cozy veggie lasagna thats less work and extra cheesy!

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp vegetable oil
• 1 zucchini, 1/2 inch diced
• 1 Chinese eggplant, 1/2 inch diced
• 2 cup baby spinach
• 2 garlic cloves,minced
• 1/2 tsp crushed red pepper
• 1 1/4 tsp dried oregano
• 2/3 cup marinara sauce
• 4–5 no-boil lasagna noodles
• 1/3 cup shredded mozzarella
• 2–3 tbsp cup parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon fresh basil, finely chopped (optional)

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Instructions

1. In a 10-inch skillet, heat oil, over medium heat. Add eggplant, zucchini, salt and pepper to taste and stir. Cook until vegetables are tender, about 6-8 minutes, stir often. Add baby spinach, garlic, oregano, crushed red pepper and stir. Cook for 1 minute or until the spinach wilts.
2. Break lasagna noodles and arrange on top of the veggies. In a separate bowl, mix together tomato sauce and 1/4 cup of water. Evenly pour the sauce over the pasta. Make sure your noodles are well coated in the sauce. You might have to add a little more water depending on how thick your marinara sauce is. Bring to a boil then simmer on low for 12 minutes while covered.
3. Once pasta is tender, sprinkle half the mozzarella and grated parmesan over the top and gently mix. Place spoonfuls of ricotta on top and sprinkle on the remaining mozzarella and parmesan. Cover and and cook for 5 minutes or until cheese is melted.
4. Garnish with basil and enjoy while hot!

Equipment

10-inch skillet

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knife

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Cutting Board

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garlic press

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Large Spatula

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• Prep Time: 5
• Cook Time: 20

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