Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 small Vidalia onion, diced
- 1 small red pepper, diced
- 1 small zucchini, diced
- 8 ounces mushrooms, sliced
- 4 garlic cloves, sliced
- 8 no-boil lasagna noodles
- 1-24-ounce jar marinara sauce
- 1/2 teaspoon black pepper
- 1/2 cup ricotta cheese
- 6 ounces fresh mozzarella, thinly sliced
- 1/8 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, zucchini, mushrooms, and black pepper and cook for 5-7 minutes, until the vegetables are softened. Stir in the garlic and sauté for another minute.
- Break the lasagna noodles into large pieces and add them to the skillet.
- Pour the marinara sauce over the noodles, gently pressing them down with a spoon to ensure they’re fully covered.
- Reduce the heat to medium, cover, and cook for about 20 minutes, or until the noodles are tender.
- Remove the lid and gently fold in the ricotta. Top with fresh mozzarella slices, cover again, and cook for 3-4 minutes, or until the cheeses melt.
- Remove from heat and finish with Parmesan cheese and fresh basil. Serve warm.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner