A veggie filled lasagna that is all made in one skillet on the stove top! This is like a lazy-lasagna, yet you still get all the flavors of a traditional veggie lasagna.
8-10dry lasagna noodles- traditional or oven ready, both work
1cupcottage cheese
1teaspooneach: dried basil and dried oregano
½teaspooneach: onion powder, garlic powder
4ozblock mozzarella cheese- shredded (if using pre shredded you'll need about 1 cup)
½cupgrated parmesan
Instructions
In a large skillet (that has a lid), over medium heat, add 1 tablespoon olive oil. Sauté the carrots for 5 minutes.
1 tablespoon olive oil, 1 cup carrots
Stir in the the zucchini, onions, garlic and kosher salt. Sauté about 5 minutes. Mix in the chopped roasted red peppers
½ cup yellow onion, 2 fresh garlic cloves, 1 cup zucchini, 6 oz jarred roasted red peppers, ½ teaspoon kosher salt
Stir in the marinara and water, raise the heat to medium-high and bring to a boil.
2 cups marinara, 1 ½ cups water
Once it boils turn the heat to low, nestle in broken up pieces of lasagna noodles.
8-10 dry lasagna noodles
Pop the lid on and simmer for 10 minutes.
While that simmers, mix the cottage cheese with the basil, oregano, onion powder and garlic powder. Set aside
1 cup cottage cheese, ½ teaspoon each: onion powder, garlic powder, 1 teaspoon each: dried basil and dried oregano
Remove the lid. Dot the cottage cheese mixture throughout the pan, and then sprinkle mozzarella and parmesan over top.
4 oz block mozzarella cheese, ½ cup grated parmesan
Cover and simmer an additional 10 minutes for oven ready noodles, until the noodles are tender.Cover and simmer an additional 12-15 minutes for traditional lasagna noodles, until the noodles are tender.
Remove from the heat and let sit uncovered to cool for 5-10 minutes before serving!Don't worry if there is liquid on top, let it cool the full 10 minutes and it will reabsorb.