Springtime Veggie Skillet LasagnaSpringtime Veggie Skillet Lasagna

Springtime Veggie Skillet Lasagna takes roughly 45 minutes from beginning to end. One serving contains 514 calories, 27g of protein, and 23g of fat. This recipe serves 4 and costs $3.33 per serving. If you have olive oil, nutmeg, parmesan cheese, and a few other ingredients on hand, you can make it. It works well as a Mediterranean main course. This recipe from How Sweet Eats has 2571 fans. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. If you like this recipe, you might also like recipes such as Veggie Lasagna Rolls with Peppery Pecorino Marinara, Easy Skillet Garden Lasagna, and Skillet Lasagna Topped with Ricotta.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 425 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta and cooking according to directions, shaving a few minutes off the time.

2. 02

   Heat a large oven-safe skillet over medium heat and add olive oil.

3. 03

   Add in onions and mushrooms, tossing to coat, then cover and cook for 10 minutes until softened.

4. 04

   Add in garlic and spinach, stirring well and cook until the spinach wilts and cooks down.

5. 05

   Add in asparagus, tossing well. Season with salt and pepper.

6. 06

   Heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour to create a roux and cook until golden brown and nutty, about 1-2 minutes.

7. 07

   Add in milk and whisk continuously until the mixture is thickened, about 5 minutes. Stir in parmesan cheese. Season with a pinch of nutmeg, salt and pepper. Once the cheese is melted and the sauce is slightly thickened, pour over the vegetables in the skillet and turn off the heat.

8. 08

   Add in the cooked lasagna noodles and gently toss to distribute. Cover with scoops of ricotta and the grated cheese.