One Pot Lasagna

Sometimes you want lasagna but its Monday night, you are tired and hungry, the fridge is full of random veggies, there is half a box of noodles in the pantry, and all the dishes are dirty. That desperation led to this “one pot” lasagna recipe. This came together in 50 minutes including the 35 minutes of cook time.

Ingredients

Large cast iron skillet (or a pot/pan that can go from the stove top to the oven).

Half box of oven ready lasagna noodles

Large can crushed tomatoes or favorite jar of pasta sauce

2 cups Mozzarella

15 oz container ricotta

2 tbsp garlic paste or minced garlic (less if you are using a jarred sauce)

Whatever veggies are in your fridge (I had 8 baby carrots, an onion, roasted red peppers and a bunch of baby spinach)

Preheat oven to 400. Chop veggies and saute in olive oil in the cast iron skillet you are going to use for rest of recipe. You don’t want to over cook it or the veggies will turn into mush in the oven. Once onion starts to turn translucent and spinach is starting to wilt add garlic and crushed tomato or jarred sauce. If using crushed tomato add salt and pepper to taste and cook down together for a few minutes.

Use the can or jar from the tomato and remove some of the sauce from the skillet, leaving about 1/3 of the sauce as the base.

Layer noodles, ricotta, and sauce. Reserve some sauce for the top of the top layer. I only used 2 layers of noodles because I had a lot of veggies. The final layer is sauce, ricotta, and all of that mozzarella cheese. Feel free to use shredded or fresh, whatever you can get your hands on that melts well. For bag cheese I am a fan of Tillamook and Market Pantry (target), there are even a lot of good vegan nut cheese options out there now. Just say no to Kraft.

Bake in a 400 degree oven for 35-40 minutes. I would check at 30 minutes and if your cheese is already browning cover with tin foil. After 35-40 minutes the noodles will be tender and a lot of the moisture will have evaporated. Let rest for 10 minutes and then enjoy!