Roasted Vegetable Skillet Lasagne
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
349 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Vegetable Skillet Lasagne
Description
This lasagne begins by cooking lasagna noodles in salted water and cooling them for easier handling. Meanwhile, a medley of chopped zucchini, peeled eggplant, and bell pepper is sautéed in olive oil, then combined with chopped garlic and ripe tomatoes. This mixture is broiled until vegetables soften, juices develop, and a sauce forms. Red wine, tomato paste, salt, pepper, and fresh herbs are stirred in to enhance depth and balance the acidity.
The skillet with the vegetable sauce serves as a base for layering cooked noodles, dollops of creamy ricotta cheese, and shredded or torn mozzarella. Baking at 425°F finishes the dish, melting the cheese and melding the layers to create a rustic, vegetable-forward lasagne. The use of broiling for the sauce provides a roasted depth uncommon in typical lasagna sauces.
This one-skillet method simplifies cleanup and allows serving directly from the pan. The dish offers a savory way to use seasonal vegetables and herbs, suitable as a hearty vegetarian main course.
Ingredients
- 1/2 box Lasagne noodles (about 8)
- 2 Tablespoons olive oil
- 1 small zucchini roughly chopped
- 2 cups eggplant peeled, roughly chopped
- 1 Sweet Bell Pepper any colour
- 2 lbs tomatoes about 8 medium, ripe
- 2 cloves garlic peeled
- 1/4 cup red wine
- 2 Tablespoons tomato paste
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup fresh herbs parsley, oregano, basil, thyme, chopped
- 1/2 cup ricotta cheese
- 150 g mozzarella cheese OR fresh/buffalo mozzarella (about 1 cup, torn
Instructions
- Fill a large, oven-to-table skillet three-quarters high with salted water. Bring to a simmer and add the lasagna noodles. Cook according to the package directions, then drain, and cool. (This step may be done a day or two in advance.)
- Preheat the oven to Broil and move an oven rack to the top shelf. Place the skillet over medium heat and add the olive oil. Tumble in the chopped zucchini, eggplant and bell pepper. Saute for 5 minutes.
- Meanwhile, slice the garlic into slivers and give the tomatoes a rough chop. Add both to the skillet, along with any juices, and stir all the vegetables together.
- Place the whole skillet under the broiler. Broil for a full 20 minutes, stirring once or twice. The vegetables will soften, cook down and show the beginnings of a sauce.
- Carefully remove the pan from under the broiler. Turn off the broiler and set the oven temperature to 425°F for the final lasagne bake.
- To the vegetable sauce in the skillet, add the red wine, tomato paste, seasoning and herbs. Stir well to combine.
- If you like a chunkier sauce, you can proceed to the next step. If you want to make the vegetables 'disappear', use an immersion blender to puree the sauce somewhat.
- Tuck the cooked lasagna noodles into the sauce, stacking them up almost like sliced bread in a bag. Use a spoon to spoon sauce up and around them. It doesn't have to be perfect. We're going for rustic!
- Using a teaspoon, dollop the ricotta all around the lasagne. Then scatter the mozzarella on top. Place the skillet in the oven and bake for 12-15 minutes until it is bubbling in the center and the cheese has melted. Remove and let stand for at least 10 minutes and up to 30. Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 617mg | 26% |
| Potassium | 705mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2261IU | 45% |
| Vitamin C | 52mg | 58% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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