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Homemade Simple Vegetarian Skillet Lasagna. photo
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Simple Vegetarian Skillet Lasagna.

A quick, comforting one-pan vegetarian lasagna made with no-boil noodles and a hearty vegetable-tomato sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 zucchini chopped
  • 8 ounces button mushrooms finely chopped
  • 1 red bell pepper seeded and chopped
  • 2 cloves garlic minced or grated
  • 1 jar roasted garlic or tomato basil pasta sauce
  • 1 cup milk
  • pinch crushed red pepper flakes
  • 1/2 cup sun-dried tomatoes oil packed, drained
  • 1/2 cup green lentils rinsed
  • 6 ounces no-boil lasagna noodles broken into 2–3 pieces each
  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 8 ounces mozzarella sliced
  • 4 ounces provolone shredded
  • 1/3 cup grated Parmesan plus more for topping
  • pesto for serving (optional)

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat the large ovenproof skillet or Dutch oven over medium heat and add 2 tablespoons olive oil.
  • Add the chopped zucchini, finely chopped mushrooms, and chopped red pepper; season with salt and pepper and cook about 3 minutes until lightly caramelized.
  • Add the minced garlic and cook 1 minute more.
  • Stir in the jar of pasta sauce, 1 cup milk, and a pinch of crushed red pepper flakes.
  • Add the drained sun-dried tomatoes, rinsed green lentils, and 1/4 cup water; stir to combine.
  • Break each no‑boil lasagna noodle into 2–3 pieces and stir them into the sauce, pressing pieces to submerge; simmer, stirring occasionally, until noodles are al dente and lentils are tender, about 15 minutes, adding water as needed if the sauce becomes too thick.
  • Stir in the fresh spinach and fresh basil until wilted into the sauce, then remove the skillet from the heat.
  • Top the sauce evenly with sliced mozzarella, shredded provolone, and grated Parmesan.
  • Place the skillet on a baking sheet and bake in the preheated oven for 10 minutes, until the cheese is melted and bubbly.
  • Remove from the oven and let rest 5 minutes before serving; serve with pesto and extra Parmesan if desired.

Equipment

  • large ovenproof skillet or Dutch oven
  • Cutting board and knife
  • Measuring Cups and Spoons
  • baking sheet (to place under skillet)
  • Spatula or Wooden Spoon

Notes

  • Use no-boil lasagna noodles as directed and break into pieces before adding.
  • Add water a little at a time if the sauce becomes too thick while cooking.
  • Oil-packed sun-dried tomatoes should be drained before using.
  • Swap milk for a plant-based milk if you prefer dairy-free.