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Vegetarian Skillet Lasagna Recipe

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This Vegetarian Skillet Lasagna delivers all the cheesy, saucy comfort of traditional lasagna—without the layering or the wait. Ready in under an hour and made in one pan, it’s perfect for busy weeknights, cozy weekends, or anytime you’re craving a hearty vegetarian meal with easy cleanup and tons of flavor.

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)

Instructions

  1. Heat olive oil in a large (12-inch) deep skillet over medium heat.
  2. Sauté diced onion and garlic until soft and fragrant.
  3. Add zucchini, mushrooms, and red bell pepper. Cook until veggies are tender.
  4. Stir in crushed tomatoes or marinara, Italian seasoning, salt, and pepper.
  5. Nestle broken lasagna noodles into the sauce, ensuring they’re submerged.
  6. Cover and simmer for 20 minutes, or until noodles are tender.
  7. Dollop ricotta over the top, sprinkle with mozzarella and parmesan, then cover for a few minutes to melt the cheese.
  8. Remove from heat, let it rest uncovered for a few minutes to thicken.
  9. Garnish with fresh basil and serve warm.

Notes

  • Veggie Swaps: Substitute or add eggplant, kale, spinach, or squash depending on what’s in season or your fridge.
  • Add Protein: Stir in cooked lentils or white beans before simmering the noodles.
  • Spice It Up: A pinch of red pepper flakes adds a subtle heat.
  • Dairy-Free Option: Use vegan cheese and cashew ricotta.
  • Gluten-Free Option: Swap in your favorite gluten-free lasagna noodles.

Nutrition

Find it online: https://cookedbymaya.com/vegetarian-skillet-lasagna-recipe/