Skillet Garden Lasagna
I originally wrote about this dish in a Valentine’s Day post because my husband and I celebrate each year by making lasagna together without any phones or TV – just us two and a ton of cheese.
However, this has been one of my most requested recipes on Instagram. Of course it was something I just threw together and didn’t think much about. Such is life, and I love it!
It was also inspired by the garden! Say what?! I had harvested and packaged up a bunch of chard, kale, arugula, and oregano for the neighbors, and it all just spoke to me. I sent the garden goods off with the recipe and it has started a whole new trend for me. Veggies with a recipe. In case you don’t know what to do with them, of course. Big pro tip: adding cheese and pasta is ALWAYS a winning idea.
Here are the details – this is truly a no-fuss dish that has easy comfort written all over it.
Skillet Garden Lasagna
INGREDIENTS
Handful of kale (about 1 medium sized bunch)
Handful of arugula
Handful of Chard
24 oz marinara sauce
2 tablespoons fresh Oregano
8oz lasagna noodles broken into chunks
1/4 teaspoon pepper
1/4 teaspoon salt
3 garlic cloves minced
6oz mozzarella grated
6oz ricotta
2 tablespoons fresh basil
Parmesan for topping
INSTRUCTIONS
- Preheat oven to 350.
- Boil water for lasagna noodles, then cook according to package. While that cooks, take leaves off stems of garden greens (chard, kale, arugula), and sauté over medium in oil and garlic.
- Add marinara to greens pan.
- Add cooked lasagna and bury in the sauce. Add mozzarella and ricotta cheeses in blobs.
- Sprinkle oregano on top and pop into the oven for 15 mins.
- Add basil and parmesan just before serving.
Enjoy!