Ingredients
- 1 bag Pennsylvania Dutch Egg Noodles
- 2 tbsp avocado oil
- 1 small white onion, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 3 large carrots, diced
- 3 cloves garlic, minced
- 1 tsp oregano
- 1 tsp basil
- 1 tsp salt
- 1/2 tsp pepper
- 1 24oz jar marinara sauce
- 3.5 cups water
- 1 cup ricotta cheese
- 1 bag spinach
- 1 cup mozzarella cheese
- fresh basil
Instructions
- Preheat oven to 350F.
- In a large dutch oven or saucepan, heat avocado oil.
- Add in onion, zucchini, pepper, and carrots. Saute 6-8 minutes or until veggies have softened.
- Add in garlic, oregano, basil, salt, and pepper and cook another minute.
- Pour in marinara sauce and water. Bring to a boil.
- Add in Pennsylvania Dutch Noodles. Mix well and stir occasionally. Cook 10-12 minutes or until liquid has absorbed.
- Turn off heat. Stir in ricotta cheese.
- Add bag of spinach and mix, it will take a few minutes to wilt down.
- Pour into a cast iron skillet or a large saute pan. Top with mozzarella cheese.
- Bake 20 minutes. Top with basil. Let cool 10 minutes before serving.
Category: dinner, skillet, lasagnaMethod: OvenCuisine: American
