I predicted this would happen. Now that my guy has perfected his homemade pasta recipe there is really no reason for me to ever buy lasagne, linguine, or pappardelle in the supermarket. It’s homemade or nothing for me now! Best of all? Julian was able to help out with mixing and kneading! He’s always been happy to help but lately he’s in a very “I can do it” stage and helping to make this pasta was as cute as it was educational.
He also helped with the eating of this absolutely scrumptious vegetarian skillet lasagne.
Something that’s really important to us is that we eat a few vegetarian meals a week. Besides what it does for our planet, and the cost savings, I love the idea that Julian gets excited about having a meal that spotlights veggies. And trust me, he was so excited about eating this skillet lasagne.
So were we!
I was surprised by how easy this was and how quickly it came together. This skillet lasagne, like many of my recipes, is also endlessly customizable. Here I made it with sweet potatoes, mushrooms, onions, carrots, and celery, but it can be made in 100 different ways. Besides this being a great weekday meal, its also a great freezer meal you can gift to an expecting or busy mom, or college student that is balanced comfort food. The result is filling but you don’t feel naughty having pasta since 2/3 of the dish is veggies, and as much as I’m ready for the spring, dishes like this remind me why the winter is kind of okay.
But just kind of.
- 10 sheets of homemade lasagne
- 1 jar of marinara sauce
- 1 sweet potato
- 1 onion
- 1 container sliced mushrooms
- 2 celery stalks
- 1 carrot
- 1/2 cup low-fat ricotta cheese
- 1/4 cup strained yogurt (I use Siggis)
- 1/2 cup shredded mozzarella cheese
- Parmesan to taste
- Boil a small pot of water for sweet potatoes.
- Make the perfect pasta dough recipe and set aside to rest.
- Slice sweet potatoes into thin rounds (or cut off the ends and slice it long ways) and chop vegetables.
- Boil sliced sweet potatoes for 5 minutes or until just tender. Don't overcook these or they will fall apart.
- Sauce remaining veggies in a little olive oil until tender.
- While the veggies are cooking, mix ricotta and yogurt and season with salt and pepper.
- Set veggies aside and begin making the lasagne in the pasta machine, slowly working your way up through the numbers and putting it through each setting twice. We found the 5" setting on the kitchenmaid to be the perfect thinness.
- In a cast iron skillet (I use Lodge because it's cheap but classic and so much better than the fancy models. Don't believe me? Just ask America's Test Kitchen) begin the layering: sauce, lasagne, ricotta mixture, sweet potato, veggies, mozzarella, then start all over again until the last layer where you will simply top with mozzarella and more sauce.
- Sprinkle some parmesan on top and bake in a 400 degree oven uncovered for 20-25 minutes until it begins to brown on top.
If you are not using fresh lasagne sheets (why aren’t you??), I would par-cook the dried lasagne until almost al dente then repeat all steps above. Also, I made this in a skillet because it is seriously under used in this house but this is a great meal to be made in your fave baking dish or a disposable pan. Making it in the skillet also allows the heat to distribute quickly and evenly so it takes less time to get that ooeey-gooey veggie goodness from the skillet to your belly.
So tell me, what would you stuff in this skillet lasagne?