This vegetarian pesto skillet lasagna recipe is one of my favorite springtime dishes. Fresh green veggies, vibrant pesto and tons of cheese come together in one pot to make this easy dinner or brunch recipe out of control delicious!! Full recipe below! INGREDIENTS 💚 3 tbsp olive oil 💚 1 large onion, roughly chopped 💚 5 garlic cloves, thinly sliced 💚 1.5 cups broccoli, finely chopped 💚 4 oz baby spinach 💚 1 cup frozen peas 💚 2 cups half and half 💚 1 cup chicken broth 💚 8 no boil lasagna noodles, broken into pieces (about 6 oz) 💚 1 cup ricotta 💚 1 8oz bag low moisture mozzarella, shredded, divided 💚 1/2 cup store bought pesto (or homemade) 💚 1/2 cup parmesan, grated INSTRUCTIONS 1️⃣ Add olive oil to a large cast iron (or enameled cast iron) skillet over medium heat. 2️⃣ Add onion and a pinch of salt and cook for 3 minutes or until slightly softened. Stir in garlic and cook for another 2 minutes until tender and fragrant. 3️⃣ Add in the broccoli, baby spinach and the frozen peas and another hefty pinch of salt and cook for 4-5 minutes or until the peas are heated through and the broccoli is tender and the spinach is wilted and bright green. 4️⃣ Add in milk and chicken broth, another pinch of salt and stir. Next, break up the noodles and stir them in — using the back of your spoon or spatula to push the noodles down into the liquid. 5️⃣ Cover the skillet and drop the heat to medium-low and cook for 10 minutes or until noodles are al dente. 6️⃣ Stir in the ricotta, half of the mozzarella and the pesto and taste - adding another pinch of salt one last time if needed. 7️⃣ Top with the remaining mozzarella and the parmesan and place under the broiler for a few minutes or until golden and bubbly. 8️⃣ Remove from heat and let rest for a few minutes before serving. https://grilledcheesesocial.com/2024/03/25/vegetarian-pesto-skillet-lasagna/ #fypシ #foodies #viralrecipe #recipesoftiktok #foodlover #springtime #springrecipes #pastatiktok #pastarecipe #pastasaladrecipe