I was so excited to make this for dinner this week, it turned out even better than I thought it would!  YEAH 😉

My Little Gluten Free Girl loved it and so did I and my husband liked it better than he thought he was going to, he even took the leftovers to work for lunch today!

Veggie Skillet Lasagna

I used cremini mushrooms, green bell pepper, onion and zucchini in this dish!  So good!

I used a little help from the grocery store, I bought already chopped onion and zucchini and just threw that into the skillet along with 1 green pepper that I chopped up and 1 package of cremini mushrooms that I chopped up as well.  Throw all of those veggies into a skillet (I used my Dutch Oven) with a good amount of olive oil and let cook for 7 minutes or so.  I added a few sprinkles of garlic salt and pepper along with a pinch of dried basil.

As this is happening, cook up about 3 ounces or so of your favorite pasta according to package directions.  Set aside pasta when finished boiling.

After the veggies have cooked for about 7 minutes, add in cooked pasta and 1 jar of your favorite pasta sauce and mix well together.  Bring that up to a boil, stir and let simmer a few minutes. (Obviously I use gluten free pasta and gluten free pasta sauce;)

After this step, sprinkle the top with about 1 1/2 cups of shredded mozzarella cheese.  Feel free to use another type of cheese if you would like, just sprinkle a few handfuls of your favorite kind of cheese on top.

Put oven safe skillet under broiler for about 4 minutes or so, until cheese is golden brown.  Please make sure to watch this step under the broiler as it works quickly and can burn easily so don’t put under the broiler and walk away.

Serve nice and hot!  Gluten Free and Yummy 😉

 

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