Lasagna is traditionally made in a glass baking dish but did you know you can also make it in your favorite skillet? Skillet vegetable lasagna is a great one-pan dish to make as you can cook the whole thing in a single pan and cut down on those dishes.
Can I make this with other pasta?
Yes! If you want to prepare this with other pasta, such as penne or bowties, here’s how to do it: Cook the pasta until it's very al dente (about half the cooking time) and add them to the veggies and marinara sauce. Add the ricotta mixture and mozzarella cheese on top (instead of creating layers) and cover for 3 to 5 minutes until the ricotta cheese sauce melts and bubbles.
Can you add meat to the recipe?
You can definitely add some meat if that's what you prefer. A great option is some ground beef or turkey while some crumbled sausage would also work well. Just brown the meat in the skillet at the start, then transfer to a plate. Saute the vegetables, then return the meat to the skillet and proceed with the recipe.
What you need to make skillet vegetable lasagna
- Olive oil
- Yellow onion
- Medium red bell pepper
- Small zucchini
- Fresh baby spinach
- Garlic cloves
- Dried basil
- Dried oregano
- Kosher salt and black pepper to taste
- Crushed red pepper flakes
- Regular lasagna noodles
- Crushed tomatoes
- Part-skim ricotta cheese
- Shredded mozzarella
- Parmesan cheese
How to make the recipe
In a large 14 or 15 inch skillet, heat the oil over medium heat. Add the onion, pepper, and zucchini and cook for 6 minutes, until softened.
Make sure the spinach and garlic are finely chopped. Season with salt and pepper. Gently stir in the tomatoes.
Break the lasagna noodles into big pieces and add them to the pan, pushing them under the sauce with a spoon if necessary. Cover and simmer until the noodles are al dente, about 25 minutes.
Remove the lid and stir in the ricotta cheese, then top with Parmesan and mozzarella cheeses.
Remove the cover and, while simmering over medium-low heat, cook until the cheese has melted, about 5 minutes. If you'd like to brown the top of the dish, put it under the broiler for a couple of minutes.
To serve, spoon the lasagna into shallow bowls or offer with additional Parmesan cheese.
Storing the recipe
You may prepare this skillet vegetable lasagna ahead of time. Simply layer everything in your skillet and cover with foil before cooking. Then, when you're ready to cook it, bring it to a simmer on the stove. Cover and cook for 25 minutes after it has simmered.
If you want to prepare it in advance and freeze it, bake it in a greased oven-safe baking dish. Then, for 35-45 minutes, bake at 375°F until the sides are bubbling and the ingredients are thoroughly cooked.
You may freeze skillet lasagna, but if you're preparing it ahead of time for a freezer supper, I recommend using al dente pasta (slightly undercooked). The pasta will cook all the way when you reheat it. This prevents the noodles from becoming mushy.
You can substitute a range of vegetables into the recipe depending on what you like, just remember that some veg needs a little more room. Options can include broccoli, asparagus, or even mushrooms.
You can also use diced tomatoes in place of the crushed ones if that’s all you find at the store. You may find them have a little more liquid in them so consider draining some away before adding to the recipe.Print
This skillet vegetable lasagna has all the great flavor of traditional lasagna, but it's ready in just 40 minutes and uses just one pan. Now that's a lasagna that I can get behind! I use a mix of bell pepper, spinach, onion and zucchini, but almost any vegetables can be used, including mushrooms or broccoli. You can also add some ground turkey or beef or crumbled sausage to the pan with the vegetables. The variations are pretty much endless.
1 medium yellow onion, chopped
1 medium red bell pepper, cored, seeded and chopped
1 small zucchini, diced
2 handfuls fresh baby spinach, coarsely chopped
4 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
Kosher salt and black pepper to taste¼ tsp. crushed red pepper flakes
6 to 8 uncooked regular lasagna noodles
1 28-oz. can crushed tomatoes. preferably Mutti
1 ½ cups part-skim ricotta cheese
1 cup (4 oz.) shredded mozzarella
Freshly grated Parmesan cheese
- Serving Size: 6
- Calories: 368
- Sugar: 8.6g
- Sodium: 567.4mg
- Fat: 14.2g
- Carbohydrates: 36.2g
- Protein: 23.1g
- Cholesterol: 39.1mg
Keywords: skillet lasagna