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Easy Skillet Vegetable Lasagna

A quick, one-pan vegetarian lasagna that layers noodles, vegetables, cheese, and sauce for an easy weeknight meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 small red bell pepper seeds removed and diced
  • 1 small zucchini diced
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • dash crushed red pepper flakes
  • 8 noodles uncooked lasagna noodles broken into large pieces
  • 1 24-ounce jar pasta sauce or homemade marinara sauce
  • 1 15-ounce can diced tomatoes undrained
  • Kosher salt and black pepper to taste
  • 1/2 cup ricotta cheese
  • 6 ounces fresh mozzarella thinly sliced
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup chopped fresh basil for garnish

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the diced onion, diced red bell pepper, diced zucchini, and sliced mushrooms, and cook, stirring occasionally, for 5–7 minutes until the vegetables are tender.
  • Stir in the minced garlic, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, and a dash of crushed red pepper flakes; cook 30 seconds until fragrant.
  • Break the lasagna noodles into large pieces and add them to the skillet, spreading them evenly over the vegetables.
  • Pour the 24-ounce jar of pasta sauce and the 15-ounce can of undrained diced tomatoes over the noodles, pressing any noodles down so they are covered by liquid; season with salt and black pepper to taste.
  • Reduce the heat to medium, cover the skillet, and cook for 20 minutes, until the noodles are tender and mostly cooked through.
  • Remove the lid and gently stir in 1/2 cup ricotta cheese until combined.
  • Arrange the thin slices of fresh mozzarella over the lasagna, replace the lid, and cook 3–4 minutes until the cheese melts.
  • Remove the lid, sprinkle with 1/4 cup grated Parmesan and 1/3 cup chopped fresh basil, then serve warm.

Equipment

  • Large Skillet with Lid
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spoon or Spatula

Notes

  • If your skillet has no lid, cover with a large baking sheet.
  • To make gluten-free, use gluten-free lasagna noodles.
  • Use store-bought sauce you like; DeLallo is recommended.