Cast Iron Skillet Lasagna
A lasagna you don't have to slave over? Yes! This simple weekday meal will definitely make your life easier. This cast iron veggie lasagna recipe is rich in flavors, nutrients and fiber, and everything is cooked in the same skillet. Which means, less pots and dishes to wash!
Ingredients
- 1 medium onion, chopped
- 1 medium bell pepper, any color you like, chopped
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 2 tbsp olive oil extra virgin
- 1 24 oz jar of pasta sauce, any flavor
- 2 cups vegetable broth
- ½ tsp dried basil
- ½ tsp dried oregano
- salt and pepper, to taste
- 12 lasagna noodles, uncooked
- 1 15 oz tub of ricotta cheese
- 2 cups mozzarella cheese, shredded
- ¼ cup parmesan cheese
Instructions
- Saute the onion and peppers in olive oil over medium heat until tender, about 4 minutes.
- Add the garlic and cook for 1 more minute.
- Add spaghetti sauce, vegetable broth, spices and spinach. Combine everything well.
- Break lasagna noodles in half and add them to the sauce. Cover and cook for at least 20-25 minutes, or until the noodles are ready. If you need, add more sauce or broth so that the noodles do not dry out. Stir occasionally.
- Once the noodles are cooked, spread the ricotta cheese over the lasagna.
- Add the mozzarella cheese on top, and then the Parmesan cheese.
- Place the skillet in the oven broil the cheese until melted, about 5 minutes. Watch closely so that the cheese doesn't burn.
- Serve with a fresh green salad, if you wish. Buon Appetito!
Notes
If you want to save more time, you can chop the vegetables beforehand and freeze them in a Ziplock bag until you are ready to use them.