Lazy Veggie Lasagna

• 분량: 4 Servings

재료

1 cup (8 ounces) part-skim ricotta cheese, at room temperature

¼ cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley, plus more for garnish

½ tablespoon olive oil

½ medium onion, chopped

6 ounces mushrooms, stemmed and thinly sliced

1½ cups broccoli florets (1-inch pieces)

½ cup chopped red bell pepper

3 garlic cloves, chopped

2 cups chopped baby spinach

2 cups jarred marinara sauce

1¼ cups low-sodium vegetable broth*

¼ cup chopped fresh basil

6½ ounces no-boil lasagna noodles (about 11), wheat or gluten-free, broken into 1½-inch pieces

¾ cup (3 ounces) shredded part-skim mozzarella cheese

방향

In a small bowl, combine the ricotta, Parmesan, and parsley. In a 12-inch ovenproof nonstick skillet with a fitted lid, heat the oil over medium-high heat until shimmering. Add the onion, mushrooms, broccoli, bell pepper, and garlic, and cook, stirring, until the vegetables are tender, about 5 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Transfer to a medium bowl.

To the skillet, add the marinara sauce, broth, and basil. Stir to combine and bring to a simmer. Add the noodles, stir to coat, and spread into an even layer, making sure the noodles are submerged in liquid. Return the vegetables to the skillet and reduce the heat to medium. Simmer, covered and stirring occasionally, until the pasta is just tender and the sauce has thickened, about 20 minutes.

Remove the pan from the heat and dollop the ricotta cheese mixture over the lasagna noodles. Sprinkle the mozzarella over the top.

Adjust an oven rack to 6 inches from the heating element and preheat the broiler to high.

Broil until the cheese is melted and slightly browned, 3 to 4 minutes. Divide among 4 plates and garnish with the parsley.

노트

From Skinnytaste: One and Done pg. 68

Can last up to 4 days in fridge

영양 정보

• 1회 제공량: 1/4 Skillet
• 칼로리: 492
• 지방 전체: 14.5 g
• 포화 지방: 7 g
• 콜레스테롤: 36 mg
• 나트륨: 979 mg
• 탄수화물 전체: 62 g
• 식이섬유: 7.5 g
• 총 당류: 8 g
• 단백질: 28 g