Skillet White Bean and Veggie Lasagna
(5)
Prep time 10mins
Cook time 33mins
Serves or Makes: 6 servings

Recipe Card

ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 medium carrot, peeled and diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, seeded and diced
  • 1 medium zucchini, diced
  • 1/8 teaspoon kosher salt, plus more to taste
  • 8 lasagna noodles, each broken into 3 pieces
  • 1 (24 ounce) jar Muir Glen Roasted Garlic Pasta Sauce
  • 1 (14.5 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1/2 cup ricotta cheese
  • 2 cups freshly shredded mozzarella cheese
  • Fresh basil leaves (optional), for garnish
  • Crush red pepper flakes (optional), for garnish

Method

  • Step 1

    Add the olive oil to a 12-inch oven-safe skillet over medium heat.

  • Step 2

    Once the oil is hot, stir in onion and carrot and cook for 5 minutes, stirring occasionally, or until the onion is translucent.

  • Step 3

    Stir in the garlic and cook for 1 minute, or until fragrant. Stir in red bell pepper, zucchini, and salt and cook for 3 minutes, or until vegetables are tender.

  • Step 4

    Add lasagna noodles in an even layer over the vegetables in the skillet.

  • Step 5

    Pour in the pasta sauce and diced tomatoes. Stir gently, making sure noodles are completely covered.

  • Step 6

    Simmer for 22 minutes, stirring occasionally, or until noodles are al dente (tender but firm to the bite). Spoon sauce over noodles as needed so they always remain covered.

  • Step 7

    Stir in beans. Add spoonfuls of ricotta cheese throughout the skillet. Add an even layer of mozzarella cheese on top.

  • Step 8

    Transfer skillet to the oven and broil on high for 3 minutes, or until cheese is melted.

  • Step 9

    Before serving, garnish with basil and crushed red pepper flakes if desired.