Vegetarian Butternut Skillet Lasagna
The noodles cook right in the tomato sauce with butternut squash and vegetables, so the whole lasagna comes together in one pan.
Ingredients12
- Lasagna Noodles8 Stück
- Butternut Squash500g
- Mushrooms200g
- Onion1 Stück
- Carrot1 Stück
- Zucchini1 Stück
- Garlic3 Zehen
- Diced Tomatoes (Canned)400g
- Strained Tomatoes200g
- Mascarpone100g
- Mozzarella120g
- Olive Oil2 EL
Instructions
- 1
Dice or coarsely grate all the vegetables and soften them in a large skillet with olive oil until the onion turns translucent.
- 2
Stir in the herbs, then pour in the canned tomatoes, the strained tomatoes and a splash of water and simmer until the sauce thickens.
- 3
Break the lasagna noodles into pieces, press them evenly into the sauce and let everything simmer gently under a lid for about 20 minutes.
- 4
Stir in the mascarpone and lay thin slices of mozzarella across the surface.
- 5
Heat the oven to 425 °F. Cover and let the cheese melt, or slide the skillet into a hot oven for a few minutes if you want a browned top.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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