Springtime Veggie Skillet Lasagna
- 6 whole wheat lasagna noodles, broken into thirds
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 12 ounces cremini mushrooms
- 4 garlic cloves, minced
- 6 ounces fresh spinach
- 1 bunch of asparagus spears, 12-15, ends removed and cut into thirds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1/2 cups lowfat milk
- 3 tablespoons parmesan cheese
- 1/2 cup ricotta
- 4 ounces mozzarella cheese, freshly grated
Preheat oven to 425 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta and cooking according to directions, shaving a few minutes off the time.
Heat a large oven-safe skillet over medium heat and add olive oil. Add in onions and mushrooms, tossing to coat, then cover and cook for 10 minutes until softened. Add in garlic and spinach, stirring well and cook until the spinach wilts and cooks down. Add in asparagus, tossing well. Season with salt and pepper.
Heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour to create a roux and cook until golden brown and nutty, about 1-2 minutes. Add in milk and whisk continuously until the mixture is thickened, about 5 minutes. Stir in parmesan cheese. Season with a pinch of nutmeg, salt and pepper. Once the cheese is melted and the sauce is slightly thickened, pour over the vegetables in the skillet and turn off the heat. Add in the cooked lasagna noodles and gently toss to distribute. Cover with scoops of ricotta and the grated cheese.
Bake for 15-20 minutes, or until cheese is golden and bubbly. Remove and serve with extra parmesan!
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg