Veggie Skillet Lasagna

Give your regular lasagna recipe an upgrade with this Veggie Skillet Lasagna. It's a vegetarian-friendly dish made with classic lasagna ingredients and Pennsylvania Dutch Egg Noodles!

Course dinner, lasagna, skillet

Cuisine American

Keyword Veggie Skillet Lasagna

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 141kcal

Author Erin Antoniak

Ingredients

1 bag Pennsylvania Dutch Egg Noodles
2 tablespoon avocado oil
1 small white onion diced
1 zucchini diced
1 red pepper diced
3 large carrots diced
3 cloves garlic minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper
1 24 oz 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.

Nutrition