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Cast iron pan with skillet vegetable lasagna.
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5 from 2 votes

Easy Vegetable Skillet Lasagna

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.
Prep Time10 minutes
Cook Time30 minutes
Course: dinner ideas
Cuisine: American
Servings: 6
Calories: 368kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 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 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper to taste
  • ¼ teaspoon crushed red pepper flakes
  • 6 to 8 lasagna noodles uncooked
  • 1 28 oz. can crushed tomatoes preferably Mutti
  • 1 ½ cups part-skim ricotta cheese
  • 1 cup shredded mozzarella 4 ounces
  • Freshly grated Parmesan cheese

Instructions

  • In a large skillet heat the oil over medium heat. Add the onion, pepper, and zucchini, and cook until softened, about 6 minutes. Stir in the spinach, garlic, dried basil, dried oregano, crushed red pepper flakes and season with salt and pepper.  Stir in the tomatoes.
  • Break the lasagna noodles into large pieces and add them into the pan, nestling them under the sauce. Use a spoon to push down the noodles, if necessary, so they are covered by the sauce. Cover and simmer until the noodles are al dente, about 25 minutes.
  • Remove the lid and gently stir in the ricotta cheese. Sprinkle the lasagna with the mozzarella and some parmesan cheese. Cover and cook until the cheese has melted, about 5 minutes. You can run the pan under the broiler for a few minutes to brown top if desired.
  • To serve, scoop the lasagna into shallow bowls or serve with additional parmesan cheese.

Notes

You may prepare the 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.

Nutrition

Serving: 6g | Calories: 368kcal | Carbohydrates: 36.2g | Protein: 23.1g | Fat: 14.2g | Cholesterol: 39.1mg | Sodium: 567.4mg | Sugar: 8.6g