Think it’s impossible to make lasagna on a weeknight? This dynamic mix of veggies and pasta still delivers comforting flavour but comes together quickly because there’s no fussy layering.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
- 6 lasagna noodles
- 1/2 cup ricotta cheese
- 1/4 cup fresh basil
- 1 tablespoon olive oil
- 2 zucchini
- 1 carrot
- 2 cups jarred pasta sauce
- 1 cup shredded mozzarella cheese
Break lasagna noodles into thirds. In large saucepan of boiling salted water, cook noodles according to package instructions until al dente, 7 to 9 minutes; drain. Meanwhile, chop half of the basil; stir with ricotta. Set aside.
In cast-iron or ovenproof skillet, heat oil over medium heat. Using vegetable peeler, slice zucchini and carrot lengthwise into long ribbons; cook until tender, 3 to 5 minutes. Add noodles and pasta sauce; simmer, stirring occasionally, until warm, about 3 minutes.
Sprinkle with mozzarella; dollop with ricotta mixture. Bake in 475°F oven until mozzarella is melted, 7 to 10 minutes. Tear remaining basil into small pieces; sprinkle over top.
Tip from The Test Kitchen: Looking for a flavourful way to increase your veggie intake? Double the quantity of zucchini and carrot while omitting the noodles in this recipe.