Easy Vegetarian Skillet Lasagna

Who doesn't love lasagna?! Ok, well I'm sure there are some of you out there that don't, but for those that do... this recipe is for you! This is an incredibly simple one "pot" dish. Everything is made in your cast iron skillet ... that means less dishes to do after dinner! I have fond memories of my mother making her own skillet lasagna growing up, so I always love to make this one for my family, too.

What you will need:

• 2 zucchini
• 1/2 yellow onion
• 1 red bell pepper
• 1/2 a container of baby bella mushrooms 
• minced garlic
• 8 lasagna noodles
• 1 24oz jar of tomato sauce 
• 1 16oz container of ricotta cheese
• parmesan cheese 
• fresh basil 

1. Chop all of your veggies into small pieces

2. Heat olive oil on medium-low in your cast iron skillet 

3. Place all of your cut up veggies into the skillet 

4. Cook the veggies down until tender, then stir in 1 tablespoon of minced garlic 

5. Gather 8 lasagna noodles (I went with whole grain)

9. Break the noodles into small squares and layer them on top of your veggie mixture

10. Pour the entire jar of tomato sauce on top of the noodles 

11. Cover the skillet and let it cook on medium-low heat for about 30 minutes, or until noodles are soft

12. Once that's done, spoon your ricotta cheese on top in randomly spaced clumps

13. Cover your skillet again and let the cheese melt (this should not take longer than 5 minutes)

14. Top your lasagna with fresh basil and your desired amount of parmesan cheese (I wouldn't dare limit your love of cheese here)

15. Serve and enjoy!