Vegetarian Skillet Lasagna Recipe

About this recipe

A hearty and flavorful one-pan vegetarian lasagna made with ricotta, parmesan, and egg noodles, perfect for a quick and satisfying dinner.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 75 Nos Oregano Sachet
• 1 pc (50 g) On1Y Pepper Grinder
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g Zoff Garlic Powder
• 1 kg Akar Powder Salt
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Heat a nonstick 10-inch skillet over medium heat and sauté 1/2 cup diced onion until softened, about 3-4 minutes.
2. 2. Add 1/4 cup water, 2 cups tomato sauce, 1/2 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the skillet. Stir well to combine.
3. 3. Gently fold in 1 1/2 cups ricotta cheese, 2 tablespoons grated parmesan, and 3 ounces of egg noodles, ensuring the noodles are evenly coated with the sauce.
4. 4. Cover the skillet and cook on low heat, stirring occasionally, until the noodles are tender and the sauce has thickened, about 12-15 minutes.
5. 5. Serve hot, garnished with additional parmesan if desired. Enjoy your delicious vegetarian skillet lasagna!