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Vegetable Skillet Lasagna

In the market for some quick, easy, and nutritious dinner options? Look no further than your Real Food Remedy delivery for meal time inspiration! Freshly picked vegetables are packed with nutrients, full of flavor, and can easily be incorporated into your family’s favorite go-to meals.

Cook finely chopped bell pepper or zucchini with ground turkey and seasonings for a hearty taco filling. Finely chop raw broccoli or cauliflower florets in your food processor, then saute with rice for a veg-loaded fried rice dish. Or saute chopped kale or chard with minced garlic and incorporate into a breakfast-for-dinner frittata or omelet.

Adding vegetables to tomato-based sauces and Italian-style recipes is a surefire way to incorporate more vitamins, minerals, antioxidants, and fiber into family-friendly dishes. We’re sauteing red bell pepper, patty pan squash, and eggplant in this Vegetable Skillet Lasagna that’s so hearty and satisfying, no one will miss the meat. What’s more, this dish only dirties one pan and is on the table in about 40 minutes.

Each week, we love seeing how our produce makes its way into your family’s favorite meals! Don’t forget to snap a photo of your kitchen creations, post it to social media, and tag us @realfoodremedyrx.

Vegetable Skillet Lasagna

Active time: 40 Min.

Total time: 40 Min.

Servings: 4


2 tablespoons olive oil

½ cup finely chopped onion

4 cups chopped assorted vegetables, like bell pepper, eggplant, summer squash, and mushrooms

3 garlic cloves, minced

2 teaspoons dried oregano

Kosher salt and black pepper

24 ounce jar of your favorite marinara sauce

1 cup vegetable broth

6 ounces lasagna noodles (not no-boil noodles), broken into 2-inch pieces

¾ cup part-skim ricotta cheese

1 cup shredded mozzarella cheese

2 tablespoons grated parmesan cheese

Chopped fresh parsley or basil


Heat olive oil over medium heat in a large (12-inch) cast iron or enameled skillet (with lid). Add onion and chopped vegetables and saute for 8 to 10 minutes. Stir in garlic and oregano and cook for 30 seconds, stirring constantly. Season vegetables to taste with salt and pepper.

Stir in marinara sauce and broth and bring to simmer. Add the noodles to the pan, using the back of a wooden spoon to submerge them in the sauce. Cover the pan and reduce heat to medium-low. Cook for 15 minutes, stirring every 5 minutes.

Remove lid and fold in ricotta and half of the mozzarella cheese. Top with remaining mozzarella cheese and sprinkle with parmesan. Cover and cook for 2 to 3 minutes more, or until heated through. Remove lid and allow to stand for 5 minutes. Sprinkle with chopped parsley or basil before serving.

By Carolyn Hodges, MS, RDN


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