by Sandy Kirby Quandt
This recipe delicious gluten-free veggie skillet lasagna recipe is adapted from the Good Housekeeping Skillet Suppers cookbook.
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 medium red pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon salt
- 28 oz crushed tomatoes
- 6 oz gluten-free no-boil lasagna noodles, broken into thirds
- 1 cup part-skm ricotta cheese
- 8 oz part-skim shredded mozzarella cheese
- 1/4 teaspoon ground black pepper
In a deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, red pepper, onion, garlic and salt. Cook for 6 minutes, stirring.
Add tomatoes. Reduce heat to low.
Add noodles to sauce, making sure each piece is submerged.
Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.
Dollop ricotta all over top of noodles. Sprinkle mozzarella over ricotta.
Cover and cook for 10 more minutes or until cheese melts and noodles are al dente. Sprinkle with pepper.
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