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Vegetable Whole Grain Skillet Lasagna Recipe




(serves 4-6)


  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped sweet onion
  • ½ green pepper, sliced thin
  • 1 large clove garlic, chopped
  • ½ yellow squash/zucchini, sliced lengthwise and on an angle, then cut in half
  • 4 oz baby bella mushrooms, roughly chopped
  • 8 whole grain lasagna noodles, broken into 2-inch lengths
  • 14.5 ounce can diced tomatoes and juice
  • 1.5 cups favorite spaghetti sauce
  • 1.5 cup water
  • Handful baby spinach
  • 1-1.5 cups of reduced fat ricotta
  • Freshly grated Parmesan cheese, optional


1. Heat the oil in large nonstick skillet over medium heat. Add the onion and green pepper and cook until onion begins to brown, about 4-5 minutes. Stir in the garlic, zucchini and mushrooms and cook, stirring constantly for about 5 minutes. 2. Place the noodle pieces around the skillet and then cover with the diced tomatoes, tomato sauce, water and top with the baby spinach. Bring the juices to a boil, cover and turn the heat to low and allow to simmer, stirring occasionally, until the lasagna is tender, about 20 minutes. 4. Remove the skillet from the heat, place spoonfuls of ricotta on top, scatter Parmesan and allow to sit for a few minutes. Serve warm.

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