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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.