If you love lasagna but hate all of the prep work that goes into making it, then you’re going to love this recipe! With just one skillet, you can make a scrumptious lasagna in a fraction of the time that it would normally take, leaving you with less clean up and more free time to enjoy the things you love.
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium zucchini, sliced
- 1 medium red pepper, seeded and chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 28-ounce can crushed tomatoes
- 6-ounces no-boil lasagna noodles, broken into thirds
- 1 cup part-skim ricotta cheese
- 1 cup part-skim mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Step 1: In a deep 12-inch skillet, heat oil on medium-high. Add zucchini, red pepper, onion, garlic and salt. Cook for 6 minutes, stirring. Reduce heat to low, then stir in the tomatoes.
Step 2: Add noodles to the sauce, making sure each piece is at least partially submerged. Cover and cook on low for 15 minutes or until the noodles are almost al dente, gently stirring twice.
Step 3: Add dollops of ricotta cheese over the top of the noodles, then sprinkle mozzarella over the ricotta. Cover and cook for 10 minutes or until the cheese melts and the noodles are al dente. Sprinkle with 1/4 teaspoon black pepper and garnish with basil.
This recipe is best served with a side salad of your favorite greens topped with Italian vinaigrette. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.