Easy Skillet, No-Bake Lasagna
This lasagna is made in a skillet, on the stovetop, making it an easy, no-bake option. This version is also vegetarian, but can also be made using traditional ingredients.
Watch how I make it below, straight from the timestamp! And stick around for more ?
Easy Skillet, No-Bake Lasagna
Made on the stovetop. Full of vegetables. Satisfied everyone.
- 1 lb dried cannelini beans, soaked overnight
- olive oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 28 oz cans whole peeled plum tomatoes, broken up
- handful basil leaves
- salt and pepper
- 1 lb no-bake lasagna sheets
- sliced mozzarella
Drain the soaked cannelini beans, and cook in salted boiling water until soft. * You can also use 2 cans of cannelini beans to save time!
Heat oil in a large skillet. Add garlic and onion to soften.
Add bell pepper, tomatoes, and cooked cannelini beans to the skillet. Season with salt, pepper, and basil leaves. Cook the sauce for 25-30 minutes.
Break up the no-bake lasagna sheets into pieces directly into the sauce. Stir together so the pasta sheets are submerged.
Layer the sliced mozzarella on top of the pasta, and cover. Cook on low for another 5-10 minutes.
Once the pasta is cooked and the mozzarella is melted, remove from heat and let sit a few minutes before serving.
