Skillet Vegetable Lasagna

In a large pot add 2 tablespoons of olive oil and roughly chopped onions on medium heat. If using fresh tomatoes, rough chop them and place them in a blender on high speed, pureeing them until you have 29 ounces of tomato sauce/puree. I grow San Marzano tomatoes during grow season and try to use those as the flavor is really good. Canned sauce is also perfectly fine and the large cans are exactly 29 ounces. Add puree to the sauteed onions.

Next add in vegetable broth, brown sugar, minced garlic, oregano, basil, thyme, salt, pepper and tomato paste stirring until combined. Bring sauce to a boil then reduce heat to a high simmer for about 40 minutes or until sauce thickens and reaches desired consistency.

Preheat oven to 400 degrees.

In a large skillet add a dash of olive oil, 1/2 cup of chopped onions, 4-5 ounces of sliced mushrooms and 3 diced carrots on medium heat. Cook until softened slightly. Add in squash and zucchini cooking for a couple more minutes. Remove from heat and set aside.

Sauté spinach in a dash of olive oil then add it to the ricotta. Set aside.

In an oven safe skillet pour a ladle of the marinara sauce in the bottom. My skillet size is a 10-inch-wide by 2-inch-high cast iron skillet.

Next start to layer the no boil noodles. I just roughly trim them with kitchen shears to get them to fit.

Pour another ladle of sauce over the noodles then add a layer of vegetables.

Next add half of the ricotta spinach mixture, smoothing over the vegetable layer. Add a generous amount of shredded mozzarella cheese over the ricotta.

Repeat process adding another layer of trimmed no boil noodles, sauce, vegetables, the remaining ricotta cheese mixture and mozzarella cheese.

Your final and last top layers will be noodles then sauce, mozzarella cheese, grated parmesan and cracked pepper. Cover with aluminum foil and bake for 45 minutes to an hour.

Allow to cool for 15-20 minutes before slicing.

Enjoy!

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