Vegetarian Skillet Lasagna

This is a simplified version of the classic lasagna that is ready in 30 minutes. Feel free to substitute your favorite veggies or gluten free pasta to make it your own.

Serves 4
Prep time: 5 minutes
Cooking time: 25 minutes

Ingredients

2 tbs California olive oil

1 onion, ¼ inch diced

½ tsp kosher salt

4 garlic cloves peeled and minced

10 no boil lasagna noodles broken into 1 to 2 inch pieces

28 oz can of organic Muir Glen Fire Roasted crushed tomatoes

2 small summer squash, coarsely chopped

½ cup fresh basil, coarsely chopped

1 cup whole milk ricotta cheese, preferably organic pasture raised

¼ cup freshly grated Parmesan cheese

Directions

1. Heat oil in a 12 inch skillet over medium heat. 

2. Add the onion, salt and sauté until onion is transparent, do not brown

3. Add the garlic and sauté for a further minute.

4. Add the lasagna noodles pieces

5. Add the crushed tomatoes and stir to combine

6. Bring to s a simmer, cover and cook for 10 minutes 

7. Add the summer squash, cover and and cook another 5 minutes until noodles and squash are tender 

8. Add the basil and ricotta cheese. Stir to mix until the cheese is creamy

9. Season to taste test with salt and black pepper

10. Garnish with the Parmesan cheese

Make it your own

Substitute one Japanese eggplant for the summer squash, step 7

Add 1 coarsely chopped bell pepper, step 7

Add 1 teaspoon dried oregano, step 3

Add crushed red pepper to taste, step 5

Add ½ pound chopped mushrooms, step 2

Omit the ricotta and Parmesan for a dairy free dish