Cheesy Veg Skillet Lasagna
with Cauliflower, Sweet Pepper & Leafy Greens
Cooking time
40 minutes
Servings
4
Calories
440 /serving
Ever feel like a hot mess when it comes to family dinner? Go ahead and play fast and loose with this vegetarian lasagna. Prepared in a skillet, the layers of pasta sheets, cheese and veggies let it all hang out. The dish is loaded with tenderoso cauliflower and sweet pepper, along with a helping of wilted leafy greens, while ricotta cheese and garlicky tomato sauce hold things together. For a finishing seal, mozza is the toppa.
We will send you:
- 180g Baby greens (baby spinach or kale)
- 200g Cauliflower florets
- 2 Garlic cloves
- 1 Sweet pepper
- 796ml Tomatoes (canned)
- 100g Ricotta
- 60g Grated mozzarella
- 240g Lasagna sheets
- 10g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Milk, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
12 g
Saturated Fat
5 g
Sodium
400 mg
Total Carb
67 g
Sugars
13 g
Protein
19 g
Fibre
7 g
Preparation
Make the sauce
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes, ½ the spices and S&P; bring to a boil. Reduce the heat to medium-low and simmer, 15 to 20 min., until beginning to thicken.
Mise en place
Meanwhile, halve the cauliflower if large. Core and medium-dice the sweet pepper. Break the lasagna sheets into 2-inch pieces.
Sauté the vegetables
Preheat the oven to broil. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the cauliflower, sweet pepper and remaining garlic. Sauté, 5 to 7 min., until beginning to soften; season with S&P.
Start the skillet lasagna
To the pan of vegetables, add the lasagna sheets, sauce, 2 ½ cups water, the remaining spices and a big pinch of S&P; stir well and bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 12 to 16 min., until the pasta is al dente. In the final 2 min., add the spinach and cook, stirring occasionally, until wilted. If the skillet seems dry, gradually add ¼ cup water until you achieve your desired consistency. Add the ricotta; stir well.
Finish the skillet lasagna
Top the skillet lasagna with the mozzarella, a drizzle of oil and S&P. Transfer to the oven and broil, 3 to 5 min., until the cheese is melted and beginning to brown. Let rest for 5 min. before serving.
Plate your dish
Divide the skillet lasagna between your plates. Bon appétit!
