One-pan Quick Lasagna with Zucchini and Eggplant
If you are a lasagna lover but never made your own due to long cooking times, then this recipe is for you. Though it isn't really a lasagna it tastes and looks kinda the same.
Servings: 2
Calories: 462kcal
Ingredients
- 4 whole wheat lasagna noodles uncooked and broken into 3 pieces
- 2 cups zucchini chopped
- 2 cups eggplant chopped
- 2.5 cups tomato chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika powder
- 1 cup water or vegetable stock
- 2 oz grated cheese
Instructions
- In a large skillet or pot (I used a Dutch oven), heat cooking oil over medium to medium-high heat. Sauté onion for 2 minutes, add garlic and cook until onions are soft.
- Add all veggies, except tomatoes, and cook, covered, for 5 minutes. Stir occasionally.
- Add 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 or vegetable stock.
- Cover and cook for 20-25 minutes. Stir gently every 5 minutes. Last 5 minutes, add cheese on top and recover.