Vegetarian Pesto Skillet Lasagna
This vegetarian pesto skillet lasagna recipe is one of my favorite springtime dishes. Fresh green veggies, vibrant pesto and tons of cheese come together to make this easy one pot dish out of control delicious.
Equipment
Ingredients
- 3 tablespoon olive oil
- 1 large Sweet Onion roughly chopped
- 5 cloves Garlic thinly sliced
- 1.5 cups Broccoli finely chopped
- 4 oz Baby Spinach
- 1 cup Peas frozen
- 2 cups Half & Half
- 1 cup Veggie Broth
- 8 No-Boil Lasagna Noodles broken into pieces (about 6 oz)
- 1 cup Ricotta
- 1 8 8 oz bag Low Moisture Mozzarella shredded
- ½ cup Pesto storebought or homemade
- ½ cup Parmesan
Instructions
- Add olive oil to a large cast iron (or enameled cast iron) skillet over medium heat.
- Add onion and a pinch of salt and cook for 3 minutes or until slightly softened. Stir in garlic and cook for another 2 minutes until tender and fragrant.
- Add in the broccoli, baby spinach and the frozen peas and another hefty pinch of salt and cook for 4-5 minutes or until the peas are heated through and the broccoli is tender and the spinach is wilted and bright green.
- Add in half and half and veggie broth, another pinch of salt and stir. Next, break up the noodles and stir them in — using the back of your spoon or spatula to push the noodles down into the liquid. Cover the skillet and drop the heat to medium-low and cook for 10 minutes or until noodles are al dente.
- Stir in the ricotta, half of the mozzarella and the pesto and taste - adding another pinch of salt one last time if needed.
- Top with the remaining mozzarella and the parmesan and place under the broiler for a few minutes or until golden and bubbly.
- Remove from heat and let rest for a few minutes before serving.
Video
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