This is a sponsored post, but all opinions are my own.
Dinner can be easy and nutritious at the same time with this skillet lasagne packed with 5 different vegetables.
It’s nearing the end of November which means we are about to be bombarded with all things related to the holidays, and if you are hosting you are particularly focused on Thanksgiving and Christmas dinner menus. But I’m here to remind you that there are several other meals between now and then (shocking I know) and one of them should be this easy veggie skillet lasagne.
This time of year calls for cozy recipes and my dad’s skillet lasagne is a popular one around these parts. I’ve started making variations upon the original and this latest creation takes the beautiful canvas that is Barilla Rigatoni Pasta and turns it into a nutritious meal with the addition of Barilla Sauce, Galbani Cheese, and 5 different vegetables! I’ve got onion, asparagus, broccoli, carrots, and red bell peppers for you.
Recipes like this remind me how much I love pasta. It lends itself to being versatile, making it perfect for any occasion and therefore brings people together. Because who doesn’t love pasta? But of course you can’t call something lasagna without cheese so to top it off, this recipe is also made with creamy Galbani Ricotta Cheese and stretchy Galbani Mozzarella Cheese giving you that perfect cheese-pull.
Conveniently, these quality Barilla and Galbani products can be found at your local Walmart store, and with Ibotta you can earn $2 when you purchase Barilla Pasta/Sauce and Galbani Cheese. I got the Barilla Rigatoni Pasta, Barilla Traditional Sauce, Galbani Ricotta Cheese, and Galbani Mozzarella Cheese. I didn’t realize however until I opened the package that the Mozzarella came pre-sliced! Apparently they offer one kind that is great for shredding and one for slicing. If you’re ever shredded Mozzarella cheese with a hand grater you’ll understand and appreciate the option to buy a firmer variety! But I digress.
My favorite thing about dishes like this? It all cooks in one single pot for clean up that’s as easy as the recipe itself. And since there’s so many veggies packed in already there’s no need for a side dish. There’s even protein thanks to the Ricotta! But if you’re feeling the need to pump it up a little more you could easily add chicken or tofu if you’d like to keep it vegetarian.
VEGGIE SKILLET LASAGNA
1/2 Tbsp olive oil
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
1 bunch asparagus, chopped
Florets from 1 medium head broccoli
2 medium carrots, peeled and sliced
1 red bell pepper, cored and sliced
28 oz. Barilla Traditional Sauce
3 cups water
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 (16 oz.) box Barilla Rigatoni Pasta
15 oz. Galbani Ricotta Cheese
16 oz. Galbani Mozzarella Cheese (about 2 cups), shredded and divided
Parmesan cheese (optional)
- In a large skillet over medium heat, add the olive oil. Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add veggies, cover and cook for 5 minutes. Stir in sauce, water and seasonings. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 10 minutes, stirring occasionally.
- Stir in ricotta cheese and cook, covered, 5 more minutes. Remove from heat and stir in 1-1/2 cups of the mozzarella. Sprinkle remaining mozzarella on top, cover and let sit for 5 minutes before serving. Top with parmesan cheese if desired.
Source: Adapted slightly from my Skillet Lasagne.