When I saw this recipe, I knew I had to make a vegetarian version. Lasagna is so comforting, but a total pain to make. This cast-iron skillet version using no boil noodles is a cinch. I’ll never go back to layering again.
Adapted from How Sweet Eats
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves garlic
1/2 sweet onion, diced
1 cup mushrooms, chopped
4 oz no boil lasagna noodles (about 1/2 of a 9 oz box)
28 oz can crushed tomatoes
2 balls fresh mozzarella
1 cup ricotta
1 cup basil, chopped
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
Directions: Preheat the oven to 350 degrees F.
On the stove top, heat the butter and oil in a cast iron skillet.
Next, add the onions, mushrooms and garlic. Sautee for about 3 minutes, until vegetables become tender.
Add the tomatoes, about 1/2 the basil, a 1/4 cup water, salt and pepper. Give it a good stir.
Work the no boil noodles into the mixture. Make sure all the noodles are covered by sauce.
Next, cover with slices of mozzarella and scoops of ricotta.
Bake for 25 minutes, until cheese is melted and the edges are bubbling.
Remove from the oven and top with the remaining basil.
Serve with crusty garlic bread to sop up the sauce.
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