Lazy Veggie Skillet Lasagna

Don't you just love the recipe title?  This recipe has been adapted from Canadian Living, and honestly, they had me at "lazy".  This is good ol' comfort food, without all the time it typically takes to make lasagna.  I've made this twice in the last 3 days, so that tells you something.

 Ingredients

6 lasagna noodles

1/2 cup ricotta cheese

1/4 cup fresh basil

1 Tb. olive oil

2 zucchini

1 carrot

2 cups jarred pasta sauce (I used slightly more as my jar was bigger)

1 cup shredded mozzarella cheese

Break lasagna noodles into thirds.  Heat large saucepan of salted water to boiling.  When boiling, cook noodles to al dente, about 7-9 minutes; drain.

Meanwhile, chop the basil; stir with ricotta. Set aside.

In cast-iron or oven-proof skillet, heat oil over medium heat.  Chop zucchini and carrots and add to skillet; cook until tender, 3-5 minutes.

Grate mozzarella cheese and set aside.

These are the products I used

Once the vegetables are tender, add noodles and sauce; simmer, stirring occasionally, until warm, about 3 minutes.

Sprinkle with mozzarella; dollop with ricotta mixture.  Bake in 475 degree F oven until mozzarella is melted, 7-10 minutes.  

This was so tasty!

We attempted to not eat it all!

Like I said, I made this for a second time, a day later.  This time, I decided to make mini lasagnas in ramekins.  For the noodles, I broke them up into bite sized pieces.

 I followed all of the same steps but used small ramekins, that had been sprayed with non-stick spray.

I let them cool and then covered them individually with saran wrap and stored them in the fridge.  Make-ahead lasagna - perfect for company or warming them up for your own supper. 

 I took one of these out for supper the other night.  I warmed it briefly (for one minute) in the microwave and then put it in the toaster oven at 400 degrees for about 15 minutes.

Delish!