This Skillet Lasagna is a great summer meal when you don't want to add extra heat in your kitchen by turning on your oven.
One of my favorite meals is lasagna! However, it is very challenging to get gluten and dairy free lasagna at restaurants. So this delicious at home lasagna is perfect!
The other bonus to this lasagna is it is meatless and relatively healthy with the veggies :)
Ingredients:
¼ cup olive oil
4 garlic cloves, sliced
1 ½ pounds diced tomatoes
4 tbsp chopped basil
1 cup dairy free ricotta cheese, I use Tofutti brand.
1 egg
2 tbsp grated dairy free parmesan cheese, I use Follow Your Heart brand.
6 sheets no bake gluten free lasagna noodles, I use Barilla brand
1 carrot peeled into thin slices
1 zucchini peeled into thin slices
3 ½ cups baby spinach
1/3 pound dairy free mozzarella
Salt and pepper
Directions:
Heat olive oil in a large skillet on medium high heat. Add garlic and cook until golden. Add tomatoes and 1 tbsp of basil. Cook approximately 5 minutes until saucy. Transfer sauce into a blender and mix until smooth. Return 1 cup of the sauce to the skillet and reduce heat to low. Set aside remaining sauce.
In a bowl, combine ricotta, egg, 2 tbsp parmesan, basil.
Place 2 lasagna noodles over the sauce in a skillet. Layer half of the carrots and zucchini on top, drizzle with olive oil and season with salt and pepper. Cover with half of spinach, half of ricotta mixture, half of mozzarella and 2 tbsp of the reserved tomato sauce. Repeat the layers, ending with the noodles. Top with sauce and mozzarella. Cover and simmer approximately 25 minutes until lasagna is cooked and mozzarella melts.
Let sit a few minutes before slicing and garnish with parmesan and basil.
Enjoy!!
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