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Skillet Vegetable "Lasagna"

Skillet Vegetable "Lasagna" recipe
photo by:kraft
Tender vegetables combine with mozzarella cheese and pasta sauce in this skillet-simple take on meatless lasagna.
time
prep:
30 min
total:
50 min
servings
total:
6 servings
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posted:
11/30/2013
I prepared this dish today and it was delicious with great flavor. I used three yellow squash and three zucchini. I sautéed 1/2 onion for extra flavor. I didn't find the ricotta cheese in the store, so I used fresh mozzarella, parmesan and shredded romano cheeses. I also chopped three green onions between the layers of cheese and sauce along with some crushed red peppers. We had this with a tossed salad and buttered bread. I'm so glad we have some left over! Delicious!
posted:
10/13/2013
I never missed the lasagna noodles. With 15 grams of complex carbs and 15 grams of protein, this recipe gained the approval of my doctor. Even my husband enjoyed the flavor. It was perfect just as you directed me to prepare it. Please provide more of these low carb recipes for those of us with family members who have to watch their sugar and carb intakes. Thank you!
posted:
10/8/2013
I sometimes add in sliced kielbasa to make this dish more filling. It is one of my favorite recipes.
posted:
4/15/2013
This was so much better than I thought it would be. It was even a hit with the hubby who's a meat and potato kind of guy ;)
posted:
3/28/2013
This was simple to make and tasted good. It had all the flavors of lasagna without the calories or feeling carb-overloaded. I would definitely make this again.
posted:
2/5/2013
This is really good! I tweaked it a bit by adding onion with the eggplant & squashes.I also added a cup of sliced mushrooms toward the end of the finished first part of cook time.I put in some curly Kale a couple of minutes before removing veggies from the skillet as instructed.(I suggest using onion in this recipe even if you don't add any other extra vegetables) The sauce I used happened to have a bit of zest to it and I think it was a good call.This was a delicious dinner and I will make many more times!
posted:
9/23/2012
It looks really good in the picture, doesn't it? It looks really good when you make it too! "Lasagna" does not describe this dish, and it is disappointing because of the name. I used the full 15 oz. container of ricotta and 1/2 a cup of parmesan. You need it. Yes - definitely season the veggies! Salt, pepper, oregano, basil. If you want to call this lasagna, you need to add pasta. Otherwise, it needs a new name for sure. Although it was good for a vegetarian dish, it was a disappointment for the "regular" members of my family. This is a not a main dish for "regular" people without adding pasta at least.
posted:
9/22/2012
Yummy With Malfada Lasangna Noodles Plus I Added Mushrooms To For A Great Lunch!!!!!
posted:
8/23/2012
The only thing I added was I broke up some lasagna noodles and put them in this. The kids actually ate all of the vegetables hidden in the sauce. Alot faster and easier then making regular lasagna.
posted:
6/18/2012
I prepared it the way the directions said and it came out perfect.
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