Skillet Vegetarian Lasagna
with Ricotta & Mozzarella
Cooking time
30 minutes
Servings
2/4
Calories
790 /serving
This lasagna wants you to learn how to relax and let go. It’s all done in one skillet, piled with a loose combo of noodle sheets, tomato sauce, zucchini and wilted greens—plus two kinds of cheese to smooth on down the road.
We will send you:
- 1 Green zucchini
- 90g Baby greens (baby spinach or kale)
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 100ml Tomato sauce
- 225g Lasagna sheets
- 60g Grated mozzarella
- 60g Ricotta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
31 g
Saturated Fat
15 g
Sodium
930 mg
Total Carb
103 g
Sugars
11 g
Protein
29 g
Fibre
7 g
Preparation
Start the skillet
- Quarter the zucchini lengthwise; thinly slice crosswise.
- In a large, high-sided, oven-safe pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the zucchini, ½ the spices and S&P. Sauté, 3 to 4 min., until beginning to brown.
- Add the tomato sauce, demi-glace, ½ the garlic, 2 cups water (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until beginning to thicken.
Mise en place
- Meanwhile, preheat the oven to broil.
- Break the lasagna sheets in half.
- In a small bowl, combine the ricotta, remaining garlic, a drizzle of oil and S&P.
Continue the skillet
- To the pan, add the lasagna sheets and cook, stirring often, without breaking the pasta, 10 to 12 min., until the pasta is al dente and the sauce has reduced.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
- Add the spinach and cook, stirring often, 1 to 2 min., until wilted.
Finish the skillet & serve
- Top the skillet with the mozzarella, dollops of the ricotta and a drizzle of oil.
- Transfer to the oven and broil, 4 to 6 min., until the cheese is melted and beginning to brown.
- Divide the skillet between your plates. Bon appétit!
