Veggie Skillet Lasagna

Recipe

Main Dish
Veggie Skillet Lasagna

Primary Media

Veggie lasagna in cast-iron pan

User Rating

4.3 out of 5 stars
Rate it:
20 ratings

Recipe Data

6
Servings
35min
Total

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Description

A hot and bubbling cheesy lasagna simmers on the stove top, broils in the oven and comes to the table, all in the same cast-iron skillet. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3 oz.(1½ cups) dry Hy-Vee farfalle bow ties pasta
3 tbsp.Hy-Vee Select extra virgin olive oil
1small onion, chopped
1(8-oz) pkg. cremini mushrooms, chopped
1small zucchini, sliced
1small yellow summer squash, sliced
½ c.green bell pepper, chopped
2 clove(s)garlic, minced
½ tsp.Hy-Vee kosher sea salt
1(24-oz) jar Hy-Vee three-cheese marinara sauce
1(8-oz) pkg. Hy-Vee shredded mozzarella cheese (2 cups)
1 oz.Asiago cheese, shredded, (¼ cup)
2 tbsp.snipped fresh basil

Things To Grab

  • 12-inch cast-iron skillet

Directions

  1. Preheat broiler. Cook pasta according to package directions. Drain and set aside.

  2. Heat olive oil over medium heat in a 12-in. cast-iron skillet. Add onion, mushrooms, zucchini, summer squash, bell pepper, garlic and salt. Cook and stir for 5 minutes. Add marinara sauce and pasta; stir to combine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with cheeses. 

  3. Place skillet in oven. Broil 4 in. from heat for 3 minutes or until cheese is bubbly. Sprinkle with basil before serving. 

Nutrition facts

Servings

320 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 25mg
  • Sodium: 840mg
  • Total Carbohydrates: 28g
  • Protein: 16g

Daily Values

0%
Iron 10%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Seasons, October 2017