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Easy Cheesy Veggie Skillet Lasagna Recipe

A quick and comforting skillet lasagna layered with vegetables, ricotta, and melty mozzarella for an easy weeknight meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion about 1/2 medium onion
  • 2 medium cloves garlic diced
  • 1 cup sliced button mushrooms
  • 1 cup diced zucchini about 1 small
  • 1 cup baby spinach leaves
  • 3 cups Italian tomato sauce or other tomato-based pasta sauce of your choice
  • salt and pepper to taste
  • 8 ounces lasagna noodles about 1/2 pound, broken into 3–4 inch pieces
  • 3 cups shredded mozzarella cheese about 12 ounces
  • 15 ounces part-skim ricotta cheese whole milk ricotta works fine too
  • 1/4 cup shredded Parmesan cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat the cast-iron skillet over medium heat, then add 2 tablespoons olive oil.
  • Add the diced onion and cook, stirring frequently, until it begins to soften, about 3–4 minutes.
  • Add the diced garlic and sauté for about 1 minute until fragrant.
  • Add the diced zucchini and sliced mushrooms and sauté for 3–4 minutes, until the zucchini is tender and mushrooms soften.
  • Pour in 3 cups of Italian tomato sauce and stir to combine; cook over medium heat until warmed through.
  • Stir in the baby spinach and cook for about 1 minute until wilted, then season with salt and pepper to taste.
  • Remove the skillet from the heat and scoop out all but 1 cup of the sauce into a bowl or container; spread the remaining sauce evenly in the bottom of the skillet.
  • Cover the sauce with a single layer of broken lasagna noodle pieces, overlapping as needed to mostly cover the sauce.
  • Dollop about one-third of the ricotta in 5–6 mounds over the noodles, then spread 1/3 of the reserved sauce over the ricotta and sprinkle with 1/3 of the mozzarella.
  • Add another layer of noodles, then repeat with another third of the ricotta, another third of the sauce, and another third of the mozzarella.
  • Top with a final layer of noodles, spoon the remaining sauce over them, dot with the remaining ricotta, sprinkle the remaining mozzarella, and finish with 1/4 cup shredded Parmesan.
  • Bake the skillet in the preheated oven for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
  • Remove from the oven and let rest for about 5 minutes before serving.

Equipment

  • 12-inch (or larger) cast-iron or oven-proof skillet
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Use whole-milk ricotta for a richer texture if desired.
  • Break noodles to fit the skillet rather than trimming them.
  • Adjust salt and pepper to taste after the sauce is combined.
  • Ensure the skillet is oven-proof before baking.