There was a time, a very very long time, where my oldest child absolutely disliked lasagna. I believe it all started when I made it for dinner one summer night and then the next night we had it as leftovers…and then the next day after that we ate it again as a lunch (now this is the total appeal of lasagna for me, I looove that it makes so much and I loooove leftover lasagna. Hot or cold, it is so good!) Well, the next night we went over to a friend’s house for dinner and guess what was on the menu? LASAGNA! Yup. I didn’t have the heart to tell my friend that we had lasagna the last 3 days as she seemed pretty excited to make it as let’s face it, it is a great meal to make for a crowd! So that pretty much sealed the deal. He absolutely hated it after that. And yes, I totally admit that it was a bit of lasagna overkill for a 4 year old but who knew his dislike would last as long as it did.
I think ever since then I have only ever made it a handful of times and he always put up a fight about it (which is totally not his thing, he usually loves dinner) so I always felt bad making it as we definitely don’t do the ‘our kitchen is a restaurant’ thing feeding everyone something different. So you will understand how excited I was that earlier this year I finally got him to try it again…and he LOVED it! Yayayayayayay!
Ever since our breakthrough I have been trying new ways to present it so it doesn’t get old and boring…and last for 3,978 meals either. I really like skillet lasagnas because it is all the awesome that is a traditional layered lasagna but all messed up which works well for kids as they really don’t care about presentation so much. And you don’t have to be worried about putting together they different layers if that part about lasagna-making stresses you out. Also, it cooks up so much faster (30 minutes vs 1 hour). And the best part (to Noah probably anyways) is that it typically feeds 6-8 which in our house means it’s a one night and maybe a lunch type of meal. Winning!
I hope you love our favorite Skillet Veggie Lasagna recipe, it is so so good! We always use gluten free noodles in this dish and you would never know that difference, pinky swear. Here’s the recipe…enjoy!
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 2 zucchini, shredded
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp oregano
- 1 box gluten free lasagna noodles (about 10 noodles), broken into smaller pieces
- 1 8 oz can of tomato paste
- 1 28 oz can of diced tomatoes
- 1 cup ricotta
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Heat the olive oil in a large skillet over medium heat.
- When the oil is hot add in the chopped onion and garlic and cook until the onion is translucent and soft and the garlic is fragrant.
- Add in the shredded zucchini, salt, pepper, and oregano and mix well.
- Add in the broken lasagna noodles.
- Pour the diced tomatoes and tomato paste over top and stir gently to mix together.
- Let the lasagna mixture cook until it simmers and then place a lid over top and let cook for an additional 25-30 minutes.
- Once the noodles are cooked through add in the parmesan and mozzarella cheeses and mix well.
- Add dollops of ricotta cheese over top of the skillet lasagna right before serving and let warm through so the cheese is melted slightly and warmed through. This should take about 5 minutes.
I love this recipe for the healthy ingredients it uses. And this is our favorite gluten-free lasagna noodles. You seriously will not be able to tell the difference in this dish!If you like you can even add shredded zucchini to kick up the vitamins and fiber of this meal…or if you are daring you can even add in some fresh spinach! If you don’t have it on hand you can always omit it, this dish is great either way!
Thanks for stopping by today!