One-Skillet Vegetable Lasagna

Yield

Serves 4 (serving size: about 1 1/2 cups)

The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several. A stovetop simmer quickly cooks the noodles through, so there's no need for a separate pot to boil them. Then the pan shifts easily to the oven for a last-minute broil to melt and meld the cheeses. Perfection!

Ingredients

• 2 tablespoons olive oil, divided
• 12 ounces zucchini, cut lengthwise into 1/4-in.-thick slices, divided
• 1 1/2 cups thinly sliced yellow onion
• 1 (8-oz.) pkg. presliced cremini mushrooms
• 4 cups baby spinach
• 3 garlic cloves, thinly sliced
• 1 (28-oz.) can unsalted crushed tomatoes, divided
• 1/2 teaspoon kosher salt
• 4 1/2 no-boil lasagna noodles
• 4 ounces part-skim ricotta cheese (about 1 cup)
• 4 ounces preshredded low-moisture part-skim mozzarella cheese (about 1 cup)

Nutritional Information

• Calories 384
• Fat 15g
• Satfat 5g
• Unsatfat 9g
• Protein 21g
• Carbohydrate 44g
• Fiber 7g
• Sugars 5g
• Added sugars g
• Sodium 548mg
• Calcium 39% DV
• Potassium 17% DV

How to Make It

Step 1

Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; cook 6 minutes. Stir in spinach and garlic; cook 1 minute. Remove pan from heat.

Step 2

Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; top with salt. Arrange noodles over top, breaking ends as needed to fit in pan. Spread remaining tomatoes over pan; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done.

Step 3

Remove pan from heat. Preheat broiler with oven rack in top position.

Step 4

Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.