I am so addicted to this skillet lasagna. Actually, it’s more like I’m addicted to my cast iron skillet. Lately, I’ve been using my pan pretty often, trying out A LOT of savory and sweet recipes in it and it seems to ALWAYS taste better in the cast iron pan. Recently I made this vegetarian skillet lasagna that’s packed with sweet potato, mushrooms, spinach and chickpeas and I couldn’t stop eating it off the stove! And the best part? I used only one pot (seriously! ONE POT!!) for this recipe so that means there were a lot less dishes to clean after too…hmm..I’m pretty sure I should have lead with that in the opening sentence!
I could eat pasta every day. A big bowl of carbs, with tons of cheese and a good spicy tomato sauce is the ultimate pasta dish for me. I could eat a big pasta bake all on my own without skipping a beat and I WISH I was exaggerating! It happens fairly quickly – a blur of shoveling cheese and noodles into my mouth, followed by an evening-long food coma, swearing to myself that I’ll never do it again.
This vegetarian skillet lasagna is no different! I promised myself one bowl, one delicious bowl of this cheesy baked pasta and then I would stop. Then 3 bowls later and an empty cast iron skillet, I was rolling myself onto the couch to nurse my food baby. Every time! It happens EVERY. TIME.
I’m OK with that. There’s no point fighting it really. I’m a pasta-eating machine and there are worse things to put into your body. BUT, if I load it with vegetables, I can sorta, hopefully, feel better about myself. That’s why this vegetarian lasagna has sweet potato, spinach, mushrooms and herbs for all the nutrients! WIN! Kind of, if you forget about all the cheese I added into it.
And like I mentioned before, I used only one dish to cook this lasagna. That’s why the cast iron skillet is so amazing! It went right from my stove top to the oven and I had way less dishes to clean up after. AND, if you eat it straight the pan like I may have, you’ll have even LESS dishes at the end.
- 1 tbsp olive oil
- 2 garlic cloves
- 1 sweet potato, sliced very thinly (I used a mandolin)
- 5 white mushrooms, sliced thinly
- ½ tsp each of salt and pepper
- ½ cup cream cheese
- 1 jar pasta sauce (approx.. 3 cups)
- ½ cup water
- 5 lasagna noodles, broken into pieces
- 1 cup chickpeas
- 1 cup spinach
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
- ½ cup chickpeas
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Preheat the oven to 425F
- In a medium size skillet, heat the olive oil over medium high heat. Add the diced garlic and saute for 30 seconds before adding the sweet potato and mushrooms (I let the sweet potato cook for 3 minutes before adding the mushrooms since they take longer to cook) then sprinkle with salt and pepper. Stir in the cream cheese and then the pasta sauce, water, lasagna noodles and chickpeas. Let it simmer 15 minutes until the noodles become al dente. Add more water if the sauce gets too thick. Stir in spinach and let it wilt.
- Remove the skillet from heat and top with cheese. Place in the oven for 15 minutes to bake and then under the broiler for 2-3 minutes until cheese bubbles and browns slightly. Remove from heat. Top with torn basil, roasted chickpeas and basil pesto.
- To make the roasted chickpeas, toss the chickpeas with olive oil and smoked paprika. Place on a baking sheet and bake for 20-30 minutes, stirring half way through, until crispy.
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