Vegetarian Skillet Lasagne Recipe

About this recipe

A quick and hearty vegetarian dinner featuring layers of egg noodles, cottage cheese, and a flavorful tomato-basil sauce, all cooked in a single skillet.

Ingredients

• - Schwartz Oregano
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• - Longley Farm Cottage Cheese
• 454G Thin Shrimp Egg Noodles, 454G
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Cathedral City Mature Cheddar Cheese
• 395G D'Aucy Chopped Spinach
• - Tata Salt
• - Rao'S Homemade Marinara Tomato Sauce

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. 2. Sprinkle half of the marinara sauce into the skillet and stir to combine with the olive oil.
3. 3. Spoon the cottage cheese evenly over the sauce mixture in the skillet.
4. 4. Layer the uncooked egg noodles over the cottage cheese, ensuring they cover the surface evenly.
5. 5. Sprinkle the remaining marinara sauce, oregano, spinach, and salt over the noodles.
6. 6. Break up the canned tomatoes with a spoon and pour them over the top of the noodles.
7. 7. Add 1 cup of vegetable broth to the skillet, cover, and simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
8. 8. Once the noodles are tender, sprinkle the shredded cheddar cheese over the top, cover, and cook for an additional 5 minutes until the cheese is melted.
9. 9. Serve hot, garnished with fresh parsley if desired.