Right now I'm thinking two things: 1) that Hugh Jackman is way hotter than Hugh Grant, and 2) that this recipe is going knock your lasagna-loving socks off! I decided to put the movie 'Music and Lyrics' in while I blog instead of 'Australia'...you know, the one where Wolverine (the official "sexiest man alive") dumps a bucket of water over his half-naked body. What in the world was I thinking?! Whatever, I'm over it. Never mind. So, this is the first lasagna I've ever dared to make, and I'm not gonna lie, I only did it because the cook time is 30 minutes and it looked super easy. FYI it was easy, and it was an absolute HIT! The only lasagna I've ever really loved was the Stouffer's Vegetarian Lasagna from the freezer at the grocery store, and this one totally trumps that one. Also note, as I've mentioned before I'm not a fan of the chunky tomatoes, so the fact that this calls for you to puree them was a plus. You could definitely add chunks if you wanted to, though. Try this one, for sure - you'll be happy you did!
Skillet Veggie Lasagnaadapted from Food Network Magazine
Ingredients
1/4 c. olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 lbs ripe tomatoes, diced
4 Tbsp chopped fresh basil and/or parsley, or 4 tsp dried
kosher salt & freshly ground pepper
1 c. ricotta cheese
1 large egg
2 Tbsp grated Parmesan cheese, plus more for garnish
6 sheets no-bake (oven-ready) lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 c. baby spinach
1/3 lb mozzarella cheese, thinly sliced (or shredded)
Directions
1. Heat the oil in large skillet over med-high heat. Add garlic; cook until golden, 1 min. Add tomatoes, 1 Tbsp herbs, 1/2 tsp salt, pepper to taste; cook until saucy, ~5 min. Transfer to a blender & puree. Return 1 c. of sauce to skillet and reduce heat to low; reserve remaining sauce.
2. Meanwhile, mix the ricotta, egg, Parmesan, remaining herbs, 1/2 tsp. salt, & pepper to taste in a bowl.
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle w/ olive oil & season w/ salt and pepper. cover w/ half of the spinach, half of the ricotta mixture, a few pieces of mozzarella & 2-3 Tbsp of sauce. Repeat the layers, ending w/ noodles.
4. Top w/ the remaining sauce and mozzarella. Cover & simmer until the lasagna is cooked and the cheese melts, 20-25 minutes. Let rest for a few minutes before slicing. Garnish w/ more Parmesan & herbs.
