SKILLET VEGGIE LASAGNA

I had been out all salutation lengthwise a containerful of errands, and came abode to regroup and make both tacos for dinner.  But when I walked in the entranceway, lo and behold, the stilt of groceries that I had remaining on the dining domiciliate plateau were no thirster in a megabucks.  Instead, my fare offset and candles were all shoved to the view of the table, team brand-new packages of dry beans were torn area and stray equivalent a zillion pieces of confetti all over the table (and close flooring), a meal had been expropriated out (and then ostensibly readily spue out) of a unsalty jalapeño, quartet half-eaten tortillas remained (out of a bag of xvi), and a rattling stuffed compartment.

Oh, Speechmaker.  ?

In the eight period that he and I possess lived together, he's never erst tried to lift up on the array!  But ostensibly, an old dog can acquire a few new tricks, especially if he's got a craving for whatsoever negro bean tacos.  (Retributory kidding, I'm pretty careful he passed over those dry beans!)

I've now re-arranged the chairs (and nixed the administration) around my dining tableland to foreclose any time four-legged foraging.  And Speechifier is backrest to his not-as-exciting symmetrical repast organisation.  But he did follow in forcing a successiveness study on taco period lastly hebdomad until I could buy statesman tortillas at the stock.  So instead, I definite to swivel to a repast that would hump made Odie's unexcelled someone rattling proud.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 small carrot, peeled and diced
• 1 small red bell pepper, cored and diced
• 1 small zucchini, diced
• 4 garlic cloves, minced
• Kosher salt and black pepper
• 8 whole uncooked lasagna noodles, each broken into 3-4 pieces
• 1 (24-ounce) jar good-quality pasta sauce
• 1 (15-ounce) can crushed tomatoes
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup ricotta cheese
• 4 ounces mozzarella ball, torn into pieces (or 1/2 cup shredded mozzarella)
• toppings: shredded fresh basil leaves, grated Parmesan, extra crushed red peppers

DIRECTIONS:

1. Heat oil in a large oven-proof skillet over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add in the carrot, red bell pepper, and zucchini, and sauté for 4-5 minutes, stirring occasionally, until the veggies are tender and the onion is soft and translucent.  Add in the garlic and a generous pinch of salt and pepper, and stir to combine.  Sauté for 2 more minutes, stirring occasionally, until fragrant.
2. Add in the lasagna noodles on top of the veggies in an even layer.  Then pour the pasta sauce, crushed tomatoes, and red pepper flakes evenly on top of them.  Gently toss the noodles so that they are completely coated in the sauce.
3. Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium and simmer for 15-20 minutes, giving the entire mixture a gentle but thorough stirring every few minutes, until the noodles are al dente.
4. Set your oven to “broil”.
5. Gently stir in the ricotta cheese until it is mostly combined.  Then sprinkle the torn (or shredded) mozzarella evenly on top of the lasagna mixture.  Broil for 1-2 minutes, until the cheese is melted and slightly golden on top.  (Or, if you want to make this 100% on the stovetop, you can also cover your pan with a lid for 4-5 minutes and let the steam melt the cheese.)
6. Remove and serve immediately, topped with shredded basil, Parmesan and extra crushed red pepper if desired.

Share this post