Skillet Vegetable Lasagna
This gluten free Skillet Vegetable Lasagna is made with mushrooms, spinach, marinara sauce, and ricotta cheese in a cast iron skillet!
Servings: 6
Calories: 432kcal
Equipment
- Cast Iron Skillet 12 inch
Ingredients
- 6 cloves garlic
- 1 small onion or ½ a large onion or 2 shallots
- 1 large bell pepper any color
- 1 8 oz. package mushrooms any variety
- 2 packed cups spinach
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 2 Tbsp. olive oil
- 1 24 oz. jar marinara sauce
- 1 cup vegetable broth
- 1 package gluten free lasagna noodles or regular lasagna noodles if not gluten free, 8-10 oz. package
- ¾ cup ricotta cheese full fat
- ½ cup mozzarella cheese grated
- ¼ cup Parmesan cheese or Asiago cheese
- ¼ cup fresh basil or parsley for garnish optional
- ¼ tsp. red pepper flakes for garnish optional
Instructions
- Mince 6 cloves of garlic and 1 small onion (or ½ a large onion) (any color).Can sub 2 shallots in place of the onion. Shallots have a slightly milder, sweeter flavor.
- Dice 1 large bell pepper (any color).
- Remove the stems from 1 8 oz. package of mushrooms. Cut the onions first into slices and then into small chunks.
- Roughly chop 2 cups of fresh spinach.
- Break 1 package of gluten free lasagna noodles (or regular lasagna noodles if not gluten free) into pieces.Use an 8-10 oz. package of lasagna noodles.
- Place a large cast iron skillet (such as a 12 inch skillet) on the stove top and heat to medium-high.Once heated, add 2 Tbsp. of olive oil.
- Add the minced garlic and onions (or shallots) and sauté for 5-6 minutes, stirring often.
- Add the diced bell peppers and mushrooms, along with ¼ tsp. each of kosher salt and pepper. Sauté for 7-8 minutes, stirring often. The vegetables should soften a bit once cooked.
- Pour 1 24 oz. jar of marinara sauce and 1 cup of vegetable broth into the skillet and stir until combined.
- Add the broken lasagna noodles into the skillet and stir until they are all covered with the sauce.It's important that all the noodles are covered in liquid or they may dry out as they cook.
- Bring the mixture to a boil. Once boiling, reduce to a low boil and cook uncovered for 30 minutes, stirring every couple of minutes to prevent the noodles from clumping together or sticking to the bottom (this is more important toward the end of the cooking process).The noodles should be al dente at this point (tender, but not mushy).
- Add the 2 packed cups of chopped spinach to the lasagna and fold until combined.
- Dot the top of the vegetable lasagna with ¾ cup of full fat ricotta cheese (don't stir the ricotta into the lasagna).Sprinkle ½ cup of grated mozzarella cheese on top of the lasagna.
- Turn the oven broiler on.
- Place the skillet in the oven for 2 minutes or so, or until the cheese has melted.
- Remove the skillet from the oven and garnish the lasagna with ¼ cup or so of grated Parmesan, Asiago, or Romano cheese.Feel free to add more cheese if desired.
- To Serve: Garnish the lasagna with fresh basil or parsley and ¼ tsp. or so of red pepper flakes for spice (optional).
Notes
Feel free to add a bit more vegetable broth to thin out the sauce if it seems too thick toward the end of the cooking time.
If the sauce seems too thin at the end of the cooking time, keep in mind that it thickens up as the lasagna cools.
Nutrition
Serving: 2cups | Calories: 432kcal | Carbohydrates: 67g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 247mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 59mg | Calcium: 179mg | Iron: 0.4mg