Description
Here’s an easy weeknight skillet lasagna recipe that’s ready in about 30 minutes. Richly flavorful and comforting, it’s also vegetarian and healthy!
Ingredients
Scale
10 ounces whole wheat farfalle (butterfly or bow-tie pasta)
2 Tablespoons olive oil
1 1/3 cups carrots, diced (about 3 small carrots)
1 cup celery, diced (about 3 small celery ribs)
2 bay leaves
1 clove garlic, minced
1/4 cup onion, diced (about 1/3 small onion)
8 ounces mushrooms, diced
1/2 cup dry red wine
1 Tablespoon honey
1 teaspoon dried oregano
18 ounces diced tomatoes (or chopped tomatoes)
1/4 cup organic ricotta
1 1/2 cups organic shredded Italian cheese blend
Sea salt and ground black pepper
Parsley, chopped (optional)
Instructions
- Fill a stock pot with water and bring to a boil. Salt the water, and add farfalle pasta. Cook according to package instructions and drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the carrots, celery, and bay leaves and cook, stirring occasionally, until softened, about 4-5 minutes.
- Reduce the heat to medium. Add the garlic, onion, and mushrooms and season with salt and pepper. Cook, stirring occasionally, until softened, about 2-3 minutes.
- Add the red wine and cook until reduced, about 2-3 minutes.
- Add the honey, oregano, and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until sauce is thick and chunky, about 4-5 minutes.
- Remove skillet from heat and stir in ricotta and farfalle. Season with salt, and stir until well combined.
- Top lasagna with shredded Italian cheese blend. Place skillet under oven broiler and cook until cheese is melted and golden, about 5-6 minutes.
- Remove from oven, top with parsley, and serve.