Vegetable Skillet Lasagna
Herbed Garlic Bread
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 head broccoli, cut into florets
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- 2 Tbsp olive oil
- ¼ cup butter
- ¼ cup all-purpose flour
- 2⅓ cups milk
- 1 (8-oz) pkg shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 6 no-boil lasagna noodles, broken into pieces
- ½ cup chopped fresh basil
Instructions
- Preheat oven to 375°F. Cook zucchini, squash, broccoli, onion, garlic, and red pepper in hot oil in a large ovenproof nonstick skillet over medium heat until vegetables are tender. Remove from skillet.
- Melt butter in skillet over medium heat; gradually stir in flour, and cook, stirring constantly, 2 minutes. Gradually stir in milk, and cook until thickened. Stir in both cheeses until melted.
- Stir in noodles and vegetable mixture. Transfer skillet to oven, and bake 25 to 30 minutes or until browned and bubbly. Sprinkle with basil.
Side Dish Ingredients
- 3 cloves garlic, minced
- ¼ cup butter, softened
- 2 tsp dried basil
- 1 (16-oz) loaf French bread, halved lengthwise
Side Dish Instructions
- Preheat oven to 375°F. Stir together garlic, butter, and basil; spread on cut sides of bread. Place bread, cut side up, on a baking sheet. Bake 8 to 10 minutes or until toasted. Slice before serving.
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