20 Minute Vegetarian Skillet Lasagna
Fall comfort food at it's best, this vegetarian skillet lasagna has all the flavors of traditional lasagna, made in 20 minutes!
Servings: 4 servings
Ingredients
- 1 bag Morningstar Farms Grillers Crumbles
- 1 lb pasta of your choice I used trottole
- Homemade Sauce see below
- 1/2 tsp salt
- Dash of Italian Seasoning
- cup ½ Mozzarella Cheese
- cup ½ Sour Cream
- Sprinkle of Parmesan cheese
- Homemade San Marzano Marinara Sauce:
- 1/2 cup olive oil
- 8 cloves garlic finely minced
- 1/2 - 1 tsp crushed red pepper flakes
- 28 oz can San Marzano plum tomatoes blended in food processor or blender
- 1/2 cup fresh basil leaves minced
- cup Very scant 1/4 fresh mint leaves minced
- 1/4 cup fresh parsley minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring large pot of water to a boil.
- In a large deep skillet, cook Grillers Crumbles according to package directions.
- Puree can of tomatoes (via food processor or blender), and set aside.
- Add olive oil to skillet with Crumbles and heat over MED heat. Add garlic and cook for 2-3 minutes, stirring frequently.
- Add pureed tomatoes, red pepper flakes, salt and pepper and cook over MED LOW heat for about 7-8 minutes. Stir occasionally so the sauce doesn't stick.
- Toss some salt in the pot of boiling water and add pasta. Stir and boil about 3-4 minutes LESS than the package directions indicate.
- Stir fresh herbs into the pasta sauce.
- Drain pasta (reserving about 1/4 cup of the cooking water), and add pasta to the skillet with the sauce. Toss to coat the pasta in the sauce.
- Add a dash of salt and Italian seasoning, cheeses and sour cream.
- Stir until all ingredients are well combined and cheeses are melted.
- Serve sprinkled with grated Parmesan cheese and a sprinkle of fresh minced basil
Notes
** Recipe adapted from The Pioneer Woman