Name: Vegetarian Skillet Lasagna Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: Olive oil; 1 yellow onion, diced; 3–4 garlic cloves, minced; 1 zucchini, diced; 1 cup mushrooms, sliced; 1 red bell pepper, diced; 1 (28 oz) can crushed tomatoes or 3 cups marinara sauce; 1 tablespoon Italian seasoning; Salt and pepper, to taste; 8 oz no-boil lasagna noodles, broken into bite-sized pieces; 1 cup ricotta cheese; 1 ½ cups shredded mozzarella cheese; ½ cup grated parmesan cheese; Fresh basil, chopped (optional, for garnish)

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This vegetarian skillet lasagna is my go-to for a fast, satisfying weeknight dinner that doesn’t skimp on comfort or flavor. It has all the cheesy, saucy goodness of traditional lasagna, but without the hassle of layering in a baking dish or waiting an hour for it to come out of the oven. I just toss everything into one skillet, let it simmer, and end up with a warm, hearty, and deeply satisfying meal.

Why You’ll Love This Recipe

I love this skillet lasagna because it’s easy, fast, and incredibly cozy—basically lasagna without the fuss. There’s no need to pre-cook noodles or mess with a million dishes. It all comes together in one pan, making cleanup simple. I can also adjust the veggies based on what I have on hand, and it’s perfect for feeding a crowd or just enjoying leftovers the next day. Plus, it’s totally vegetarian without sacrificing the depth of flavor or satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Garlic cloves, minced
Zucchini, diced
Mushrooms, sliced
Red bell pepper, diced
Crushed tomatoes or marinara sauce
Italian seasoning
Salt and pepper
No-boil lasagna noodles, broken into pieces
Ricotta cheese
Shredded mozzarella cheese
Grated parmesan cheese
Fresh basil, chopped (optional, for garnish)

Directions

I start by heating olive oil in a large skillet over medium heat, then sauté the onion and garlic until fragrant and soft.
Next, I add the zucchini, mushrooms, and red bell pepper, cooking them down until tender.
Once the veggies are ready, I pour in the crushed tomatoes or marinara, stir in the Italian seasoning, and season with salt and pepper to taste.
I break the lasagna noodles into bite-sized pieces and nestle them into the sauce, making sure they’re covered. I let everything simmer, covered, until the noodles are tender—usually about 20 minutes.
After that, I dollop spoonfuls of ricotta over the top, sprinkle on the mozzarella and parmesan, and cover the skillet for a few more minutes until the cheese melts.
To finish, I remove the lid and let the lasagna sit for a few minutes to thicken, then top with fresh basil before serving.

Servings and Timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: About 40 minutes

Variations

I like swapping in spinach, kale, or eggplant if I’m out of zucchini or peppers.
For a spicier version, I add a pinch of red pepper flakes to the sauce.
If I’m avoiding dairy, I use vegan cheese and a cashew-based ricotta.
Sometimes I stir in cooked lentils or white beans for extra protein.

Storage/Reheating

Leftovers keep beautifully in the fridge for up to 4 days in an airtight container.
To reheat, I warm individual portions in the microwave, or reheat the whole skillet over medium-low heat with a splash of water or sauce to keep it from drying out.
This lasagna can also be frozen for up to 2 months—I just make sure to cool it completely before freezing.

FAQs

Can I use regular lasagna noodles instead of no-boil?

Yes, but I make sure to par-cook them first or add extra liquid and extend the simmering time so they fully soften in the sauce.

Do I have to use ricotta cheese?

Not at all. I sometimes substitute cottage cheese or a plant-based alternative if I want a different texture or need a dairy-free option.

Can I make this gluten-free?

Absolutely—I just swap the noodles for a gluten-free version. Everything else is naturally gluten-free.

What skillet size works best?

I use a large 12-inch deep skillet with a lid. A Dutch oven works great too if I need a bit more room.

How do I know when the noodles are done?

I just pierce one with a fork after 15–20 minutes of simmering. If it’s tender but not mushy, it’s ready.

Conclusion

This vegetarian skillet lasagna is the perfect blend of ease and comfort—ideal for busy nights when I still want something hearty and home-cooked. With minimal prep, one pan, and lots of cheese, it’s a dish that feels like a hug and tastes even better the next day. I keep coming back to it whenever I want lasagna without the effort.