Creamy Vegetable Lasagna Skillet

Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Ingredients

• 8ounces package of wavy lasagna noodles
• 1tablespoon extra-virgin olive oil
• 2cloves garlic, minced
• 1 yellow onion, small diced
• 1 green bell pepper, small diced
• 1 yellow squash, cut into half-moons
• ½cup shredded carrots
• 24ounces low-sodium store-bought marinara sauce
• 2cups baby spinach
• 1cup fresh basil leaves, julienned
• ½cup half-and-half
• 1cup shredded mozzarella cheese

Directions

1. Preheat the oven to 450°.

2. Break lasagna noodles into 2-inch pieces. Cook according to package directions, drain, and set aside.

3. Preheat a large ovenproof skillet or Dutch oven over medium heat.

4. Once the skillet is hot, add oil, garlic, onion, bell pepper, squash, and carrots. Cook, stirring occasionally, until veggies begin to soften, 4–5 minutes.

5. Add marinara, spinach, half of the basil leaves, and the cream. Cook, stirring often, until spinach wilts and sauce thickens.

6. Stir in the cooked lasagna noodles. Top skillet with cheese and place in the preheated oven.

7. Bake for 8–10 minutes, or until the cheese is melted and bubbly.