Quick One-pan Lasagna with Carrot and Celery
If you are a lasagna lover but never find time to make your own, then this recipe is for you. Quick, easy, and super yum. Homemade lasagna on a weeknight? I say yes to that!
Servings: 2
Calories: 625kcal
Ingredients
- 4 whole wheat lasagna noodles uncooked and broken into 3-4 pieces
- 1.5 cup carrot chopped
- 1.5 cup celery chopped
- 1 cup bell pepper (capsicum, any color) chopped
- 2.5 cups tomato chopped
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika powder
- 1 cup water
- 1/2 cup grated cheese
Instructions
- In a large skillet or pot (I used a Dutch oven), heat cooking oil over medium heat. Sauté onion for 2 minutes, add garlic and cook until onions are soft.
- Add celery, carrot, and bell pepper. Cook, covered, for 5 minutes. Stir occasionally.
- Add rosemary, thyme, oregano, paprika powder, salt, and pepper. Stir well to combine.
- Shove half of the veggies to one side, layer with half of the pasta noodle pieces. Cover with the remaining veggies and another pasta layer. Finish with tomatoes and add water.
- Cover and cook for 20-25 minutes. Stir gently every 5 minutes. Last 5 minutes, add cheese on top and recover.