Ingredients
- 2 tablespoons olive oil
- 1 zucchini chopped
- 8 ounces mushrooms finely chopped
- 1 onion, chopped
- 2 cloves garlic minced or chopped
- 1 jar roasted tomato sauce
- Handful of fresh oregano
- 6 ounces lasagna noodles or fusilli or other noodle
- 2 cups fresh spinach
- 1 cup fresh basil
- 8 ounces mozzarella sliced
- 4 ounces provolone shredded
- 1/3 cup grated parmesan plus more for topping
Instructions
And it’s a one pot meal.
Preheat the oven to 375 degrees F.
Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and onion. Season with salt & pepper. Cook 3 minutes or until just lightly caramelized.
Add the garlic and cook another minute. Stir in the tomato sauce and oregano + 1/4 cup water.
Add noodles or break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente, about 8 minutes. If the sauce seems like it is getting too thick, add water to thin.
Stir in the spinach and basil until they have wilted down into the sauce, stir in mozzarella and parmesan. Remove from the heat and top with provolone.
Place the skillet in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto (recipe here) and fresh parmesan. Enjoy!
Notes:
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here.
High quality salts, herbs, spices can be found here.