Simple Vegetarian Skillet Lasagna
Chock-full of veggies and lentils plus three kinds of cheese, this lasagna is the creation of Tieghan Gerard, cookbook author and founder of the blog Half Baked Harvest. Her family loves lasagna and she typically cooks a classic meat-based version, preparing all of the components from scratch. But when Tieghan was craving lasagna one day—and wanted a simpler one—she came up with this vegetarian recipe that’s perfect for busy weeknights. It requires just one pan, no boiling or layering of lasagna noodles and comes together in less than an hour. The result: a totally delicious and comforting meal that got two thumbs up from her meat-loving mother!
Ingredients:
- 2 Tbs. extra-virgin olive oil
- 1 zucchini, chopped
- 8 oz. (250 g) button mushrooms, finely chopped
- 1 red bell pepper, seeded and chopped
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced or grated
- 1 jar roasted garlic or tomato-basil pasta sauce
- 1 cup (8 fl. oz./250 ml) milk
- Pinch of red pepper flakes
- 1/2 cup (4 oz./125 g) oil-packed sun-dried tomatoes, drained
- 1/2 cup (3 1/2 oz./105 g) green lentils, rinsed
- 1/4 cup (2 fl. oz./60 ml) water
- 6 oz. (185 g) no-boil lasagna noodles
- 2 cups (2 oz./60 g) fresh spinach
1 cup (1 oz./30 g) fresh basil leaves
- 8 oz. (250 g) mozzarella cheese, sliced
- 4 oz. (125 g) provolone cheese, shredded
- 1/3 cup (1 1/4 oz./40 g) grated Parmesan cheese, plus more for serving
- Basil pesto for serving (optional)
Directions:
Preheat an oven to 375°F (190°C).
Heat a large, high-sided fry pan or Dutch oven over medium heat. Add the olive oil and heat until hot. Add the zucchini, mushrooms and bell pepper. Season with salt and black pepper and cook the vegetables, stirring occasionally, until just lightly caramelized, about 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in the pasta sauce, milk and red pepper flakes, followed by the sun-dried tomatoes, lentils and water.
Break each lasagna noodle into 2 or 3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce is getting too thick, add water to thin it. Stir in the spinach and basil and cook until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and Parmesan.
Place the fry pan on a large baking sheet. Transfer to the oven and bake until the cheese has melted and is bubbly, about 10 minutes. Remove from the oven and let stand for 5 minutes. Serve with basil pesto and Parmesan for sprinkling. Serves 6.
Recipe courtesy of Tieghan Gerard, founder of Half Baked Harvest
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