Chelsea Kyle. Prop styling by Rebecca Bartochesky for Whats up Artists. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 4 Servings
- Components
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- 8ounces package deal of wavy lasagna noodles
- 1tablespoon extra-virgin olive oil
- 2cloves garlic, minced
- 1 yellow onion, small diced
- 1 inexperienced bell pepper, small diced
- 1 yellow squash, reduce into half-moons
- ½cup shredded carrots
- 24ounces low-sodium store-bought marinara sauce
- 2cups child spinach
- 1cup contemporary basil leaves, julienned
- ½cup half-and-half
- 1cup shredded mozzarella cheese
- Instructions
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Preheat the oven to 450°.
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Break lasagna noodles into 2-inch items. Cook dinner in response to package deal instructions, drain, and put aside.
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Preheat a big ovenproof skillet or Dutch oven over medium warmth.
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As soon as the skillet is scorching, add oil, garlic, onion, bell pepper, squash, and carrots. Cook dinner, stirring often, till veggies start to melt, 4–5 minutes.
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Add marinara, spinach, half of the basil leaves, and the cream. Cook dinner, stirring typically, till spinach wilts and sauce thickens.
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Stir within the cooked lasagna noodles. Prime skillet with cheese and place within the preheated oven.
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Bake for 8–10 minutes, or till the cheese is melted and bubbly.
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