Believe it or not, this simple vegetarian lasagna is cooked and served all in one pan, too. Sauté the veggies, simmer the sauce, and cook the noodles in one skillet. Stove-to-table and easy clean-up, what’s not to love?
Olive Oil | Onion | Garlic Zucchini | Yellow Squash Mushrooms | Salt & Pepper Tomatoes | Tomato Paste Dried Oregano | Ricotta Cheese No-cook Lasagna | Mozzarella Parmesan | Parsley
Add the onions, zucchini, squash, mushrooms. Cook then add garlic. Add the tomatoes, tomato paste, oregano. Increase the heat to high to bring the mixture to a rapid simmer
Break the lasagna noodles in half and lay on top, overlapping as needed. and spooning some of the liquid on top. Cover the noodles with the mozzarella cheese slices.
Cover the skillet with a lid and cook for 15 minutes, until the noodles are tender and the cheese is melted. Sprinkle with Parmesan cheese and chopped fresh Italian parsley and serve directly from the skillet.
"My family loved this one pan zucchini lasagna! I definitely will be making this recipe again. Thank you!"