Breakfast Vegetables Recipes | Lasagna One Pan
Craving a comforting lasagna but short on time? This skillet lasagna brings all the classic flavors with a fresh twist! Think tender noodles, vibrant zucchini, and yellow squash all simmered in a rich tomato sauce. Topped with creamy ricotta cheese and fresh basil, it's a one-pan wonder that turns any weeknight dinner into something special!
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 can 28 oz diced tomatoes, drained, juice reserved
- 1 tsp Flavorgod Himalayan pink salt and peppercorns
- 10 curly-edged lasagna noodles broken into 2-inch lengths
- 1 small zucchini cut into 1/2-inch pieces
- 1 small yellow summer squash cut into 1/2-inch pieces
- ¼ cup shredded fresh basil
- 8 oz 1 cup whole milk ricotta cheese, divided
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add chopped onion and cook for 5 minutes until softened.
- Add minced garlic and sauté for 30 seconds.
- Combine reserved tomato juice with water to make 2 cups of liquid.
- Pour tomato liquid and Flavorgod seasoning into the skillet.
- Scatter lasagna noodles over the mixture and layer diced tomatoes over the noodles.
- Bring the mixture to a simmer, reduce heat to medium, cover, and cook for 10 minutes, stirring occasionally.
- Stir in the zucchini and yellow summer squash.
- Continue cooking for about 8 minutes or until noodles and vegetables are tender.
- Stir in shredded basil and 1/2 cup of ricotta cheese until the sauce becomes creamy.
- Season with additional Flavorgod seasoning as desired.
- Dollop the remaining 1/4 cup ricotta over the noodles.
- Serve hot.