Skillet Veggie Lasagna

I'm patiently waiting for temps to drop so I can begin shifting into soup mode for the fall. Until then, I've got a quick skillet veggie lasagna for this in-between time for harvests!

This recipe features products from Circular Farm, Southern Swiss Dairy, Just Great Products, and Urban Grange Farm that can be found weekly on the Augusta Locally Grown online farmers market.

Ingredients:

• 1 zucchini or green pepper, chopped

• 6 oz mushrooms, chopped

• 2 cloves garlic, minced

• 1 jar tomato & basil pasta sauce (any brand!)

• 1 cup whole milk

• 1/2 cup lentils

• 6 oz. no-boil lasagna noodles

• 1 cup fresh basil

• 8 oz mozzarella slices

• 1/3 cup grated parmesan

• feta cheese (optional)

• basil pesto for serving (optional)

Directions:

1. Preheat oven to 375.

2. Heat a large oven-safe skillet over medium heat. Add zucchini, mushrooms, and garlic; season with salt & pepper.

3. Once vegetables begin to soften, stir in the pasta sauce and milk.

4. Next, add lentils and about 1/4 cup water.

5. Break each lasagna noodle into 4 pieces and stir into the skillet sauce.

6. Cook about 15 minutes, until noodles begin to soften.

7. Remove skillet from the heat and add basil, mozzarella, parmesan, and feta.

8. Transfer skillet to pre-heated oven and bake for 10-15 minutes, until cheese has melted.

9. Serve lasagna with basil pesto and extra feta.