Quick and easy dinner recipe comin' atcha! This vegetarian skillet lasagna is everything you love about traditional lasagna: it's a cheesy, warm hug on a plate. All you do is layer everything into your skillet and let it work its magic. You'll have a hearty meal on the table in less than an hour!
Ingredients
2tablespoonsolive oil
1mediumonion, finely minced
28ouncecan crushed or diced tomatoes
½ cupwater
2teaspoonshoney
1teaspoonbalsamic vinegar
3clovesgarlic, finely minced
½ teaspoonsea salt, more to taste
9sheetslasagna noodles
1cupricotta
½ cupparmesan
1mozzarella ball, or sub ½ cup grated mozzarella
Olive Pesto
1cupbasil, see notes
¼cuppitted black olives
2tablespoonsolive oil
Juice from ½ lemon
¼cupwalnuts, chopped
Instructions
Heat the olive oil in a medium-sized skillet over medium-high heat. (Use an ovenproof skillet if you plan on broiling the lasagna in step 5.) Add the onion and cook until it is golden, about 5 minutes. Remove the pan from the heat.
2 tablespoons olive oil, 1 medium onion
Add the can of tomatoes, water, honey, balsamic vinegar, garlic, and salt to the skillet and stir.
28 ounce can crushed or diced tomatoes, 2 teaspoons honey, 1 teaspoon balsamic vinegar, 3 cloves garlic, ½ teaspoon sea salt, ½ cup water
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 with the ricotta and then the parmesan cheese. Cover the skillet with a lid or loosely with foil and bring it to a simmer over medium heat. Reduce the heat to low and let the lasagna cook until the noodles are soft, about 25-30 minutes.
9 sheets lasagna noodles, 1 cup ricotta, ½ cup parmesan
Meanwhile, prepare the kale olive pesto. Place all the pesto ingredients into a food processor and pulse until combined.
1 cup basil, ¼ cup pitted black olives, 2 tablespoons olive oil, Juice from ½ lemon, ¼ cup walnuts
When the lasagna noodles are soft, slice the mozzarella ball and scatter it over the top of the lasagna. Let the mozzarella melt for a few minutes. OPTIONAL: Broil the lasagna for a few minutes so the mozzarella browns a little. Let the lasagna rest for 10 minutes before you serve it. Serve the vegetarian skillet lasagna with the pesto on top.
1 mozzarella ball
Notes
If you don't have basil, you can use parsley, kale, or even arugula.