Easy Vegetarian Skillet Lasagna with Kale Olive Pesto
This Vegetarian Skillet Lasagna is not only easy to make it's also ridiculously delicious. Layer everything in your skillet, pour yourself a glass of wine, then walk away until dinner finishes making itself.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely minced
- 28 ounce can crushed or diced tomatoes
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 3 cloves garlic, finely minced
- Sea salt, to taste
- 8 sheets lasagna noodles
- ½ cup ricotta
- ¼ cup parmesan
- 1 mozzarella ball, or sub ½ cup grated pizza mozzarella
The Kale Olive Pesto
- 1 cup kale
- ¼ cup pitted black olives
- 2 tablespoons olive oil
- Juice from ½ lemon
- ¼ cup walnuts, chopped
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook until it is brown and caramelized, about 10 minutes. Remove the pan from the heat.2 tablespoons olive oil, 1 large onion
- Add the can of tomatoes, honey, balsamic vinegar, garlic and ½ cup of water to the skillet and stir. Season to taste with sea salt.28 ounce can crushed or diced tomatoes, 1 teaspoon honey, 1 teaspoon balsamic vinegar, 3 cloves garlic, Sea salt
- Break the lasagna sheets into thirds. Push the sheets into the sauce (this part gets a little messy!) to create roughly three layers. Don't worry about it being perfect. Top the ricotta and then the parmesan. Cover the skillet loosely with foil and bring to a simmer over medium heat. Reduce the heat to medium-low and let the lasagna cook until the noodles are soft, about 25-30 minutes. Break the mozzarella ball into pieces and scatter them over the top of the lasagna. Let the mozzarella melt for a few minutes.8 sheets lasagna noodles, ½ cup ricotta, ¼ cup parmesan, 1 mozzarella ball
- Optional: place the skillet of lasagna on a baking sheet (so if it bubbles over it won't make a mess of your oven) and broil it for a few minutes so the mozzarella browns a little.
- Let the lasagna rest for 10 minutes before you serve it.
- Meanwhile, prepare the kale olive pesto. Place all the pesto ingredients, except the walnuts, into a small food processor and pulse until roughly chopped. Stir through the walnuts.1 cup kale, ¼ cup pitted black olives, 2 tablespoons olive oil, Juice from ½ lemon, ¼ cup walnuts
- Serve the Easy Vegetarian Skillet Lasagna with the pesto on top.
Serving: 1 serving = ¼ of the recipe, Calories: 585kcal, Carbohydrates: 67g, Protein: 20g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Cholesterol: 22mg, Sodium: 537mg, Potassium: 934mg, Fiber: 7g, Sugar: 14g, Vitamin A: 2322IU, Vitamin C: 44mg, Calcium: 292mg, Iron: 4mg