Veggie Lasagna

Culinary Tools:

  • 10 ½” Skillet with Cover


  • 1 (10-ounce) package frozen spinach, thawed, drained
  • 1 cup thinly sliced mushrooms
  • 1 cup chopped zucchini
  • 1 cup coarsely ground carrots
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups shredded mozzarella cheese
  • 1 (26-ounce) jar spaghetti sauce
  • 12 uncooked lasagna noodles
  • 15 ounces ricotta or cottage cheese


Combine the spinach, mushrooms, zucchini, carrot, onion, bell pepper and celery in a large bowl.  Add the oregano, basil, salt and pepper; mix well.  Reserve 1 cup of the mozzarella cheese and ¼ cup of the spaghetti sauce; add the remaining spaghetti sauce to the vegetable mixture and mix well.

Spread a thin layer of the vegetable mixture in the skillet.  Place 4 uncooked lasagna pieces over the vegetables.  Layer the ricotta cheese, remaining mozzarella cheese, remaining vegetable mixture and remaining noodles ½ at a time in the prepared skillet, cutting any portions of pasta that hang over the edge of the skillet.  Top with the reserved ¼ cup spaghetti sauce.

Cover the skillet, leaving the Redy-cook valve open.  Cook over medium heat for 15 minutes or until the valve whistles.  Close the valve and reduce the heat to low.  Simmer for 30 minutes.  Add the reserved mozzarella cheese.  Cook covered for 5 minutes.  Let it stand, uncovered, for 10 minutes.