When Cooking Light magazine publishes a recipe for a vegetable skillet lasagna - I feel compelled to try it. I love lasagna - I'm obsessed with vegetables and EVERYONE loves dinners that you can make in a single pan. I made a few modifications to the original recipe but I definitely have to give a shout out to Cooking Light for the inspiration behind this amazing meal.
I'm not sure that I would give this meal "guilt free eating" status but I do love the 21 grams of protein in this lasagna. I also love the nutritional boost and from all the vegetables.
Just in case your curious ... this is the nutritional information on this recipe.
Calories 384 Fiber 7g
Fat 15g Sugars 5 g
Satfat 5g Added Sugars 0g
Unsatfat 9g Sodium 548 mg
Protein 21g Calcium 39% DV
Carbohydrate 44g Potassium 17% DV
Skillet Vegetable Lasagna
2 Tablespoons oil
1 zucchini, cut into 1/4" thick slices
1 1/2 cups onion, thinly sliced
8 ounces sliced mushrooms
4 cups baby spinach
3 cloves garlic, minced
28 ounce can crushed tomatoes
4 1/2 no boil lasagna noodles
1 cup mozzarella cheese
1 cup ricotta cheese
Cover and simmer 20 minutes.
Sprinkle mozzarella over lasagna and broil until lightly browned.
You probably noticed from the pictures that I didn't follow my own recipe exactly. I didn't have a can on crushed tomatoes on hand but I did have an opened jar of marinara that I had to use up soooo I decided to substitute. I poured the marinara over the zucchini and then I opened a can of diced tomatoes to pour over the noodles. I really should have drained my tomatoes though because it added a little too much liquid to my lasagna. I ended up simmering it - with the lid OFF - for an additional 15 minutes to get some of the liquid to evaporate.
I would say that this recipe was a success. Ben had 3 helpings!!! In the world of me - that is a big compliment. This one is definitely going to be on our short list of quick and easy dinners. I'll just have to keep a can of crushed tomatoes on hand!
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