Cheesy Squashy Skillet Lasagna
with Hidden Zucchini
Cooking time
35 minutes
Servings
4
Calories
530 /serving
Letting lasagna loose in a skillet is a laidback way to get little helpers involved in making a real crowd-pleaser. The pasta sheets cook in the same pan as butternut squash and grated zucchini, with lotsa ricotta and grated mozzarella for go-mmmm moments.
We will send you:
- 2 Garlic cloves
- 400g Diced butternut squash
- 2 Green zucchini
- 340g Lasagna sheets
- 400ml Tomatoes (canned)
- 60g Ricotta
- 120g Grated mozzarella
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Grater
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
11 g
Saturated Fat
6 g
Sodium
640 mg
Total Carb
89 g
Sugars
15 g
Protein
24 g
Fibre
7 g
Preparation
Mise en place
- In a small pot (or kettle), bring 4 cups water to a boil.
- Break the lasagna sheets in half.
- Grate the zucchini.
- Mince the garlic.
Make the sauce
- In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini, squash and spices. Sauté, 3 to 4 min., until beginning to soften.
- Add the tomatoes, boiling water and S&P.
Start the skillet lasagna
- To the pan, add the lasagna sheets; bring to a boil.
- Reduce to a simmer and cook, stirring often, without breaking the pasta, 14 to 16 min., until the pasta is al dente and the sauce has reduced.
- Add the ricotta; stir well.
- If the sauce seems dry, add 3 to 4 tbsp water until you achieve your desired consistency.
Finish the skillet lasagna
- Preheat the oven to broil.
- Top the pasta with the mozzarella.
- Transfer to the oven and broil, 3 to 5 min., until the mozzarella is melted and beginning to brown. Let rest for 5 min. before serving.
Plate your dish
- Divide the skillet lasagna between your plates. Bon appétit!
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