Easy Skillet Vegetable Lasagna

Jump to Recipe

Easy Skillet Vegetable Lasagna-This shortcut version of classic lasagna is guaranteed to be a family favorite! It is made in ONE skillet and makes a great weeknight meal. 

Easy Skillet Vegetable Lasagna Recipe

Caleb was going through a picky eating phase so I decided to create a weekly meal chart for him to fill out. Every week, he picks out what he is going to eat for breakfast, lunch, and dinner…with my help. We have been doing this for over a month and so far Caleb hasn’t missed a meal. He doesn’t cry, complain, or ask for something else. He is rocking the meal chart. He gets excited about our meals because he picks out what we are having. The meal chart has been good for our family too because I know what to make for every meal of the day. It has kept me super organized. Sure, we make adjustments here and there, but Caleb makes sure we stick to the chart 98% of the time.

One of Caleb’s favorite meals has been this Easy Vegetable Skillet Lasagna. Actually, it has been everyone’s favorite meal. Maxwell, Josh, and I love this easy lasagna too!

Easy Skillet Vegetable Lasagna Recipe

On the chart, we call this Easy Skillet Lasagna. I leave the vegetable part out because Caleb is still not comfortable with the whole vegetable thing, ha! He is doing much better now that we have the chart, but I still have to sneak them in sometimes.

Easy Skillet Vegetable Lasagna Recipe

This lasagna is actually loaded with veggies and the boys never complain. It has mushrooms, red bell pepper, and zucchini. They don’t complain because the veggies are mixed in with pasta, marinara sauce, and lots of cheese!

Easy Skillet Vegetable Lasagna Recipe

I love this lasagna recipe because it is made in ONE skillet. The lasagna noodles cook right in the pan, you don’t even have to boil them first. And you don’t have to turn on the oven. The lasagna cooks right in the skillet on the stovetop. It is magic!

Easy Skillet Vegetable Lasagna Recipe

This shortcut version of classic is guaranteed to be a favorite!  When Easy Vegetable Skillet Lasagna is on the meal chart, we know it is going to be a good night. Our family loves this easy lasagna and I think you will too! And don’t forget the garlic bread, lasagna and garlic bread are a match made in heaven!

If you like this Easy Skillet Vegetable Lasagna, you might also enjoy:

Easy Skillet Vegetable Lasagna Recipe

Easy Skillet Vegetable Lasagna

This shortcut version of classic lasagna is guaranteed to be a family favorite!
4.92 from 12 votes
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

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 sliced mushrooms
  • 3 garlic cloves minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Dash of crushed red pepper flakes
  • 8 uncooked lasagna noodles
  • 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

  1. In a large skillet, heat the olive oil over medium-high heat. Add onion, pepper, zucchini, and mushrooms, and cook for 5-7 minutes or until the vegetables are tender. Add in the garlic, dried basil, dried oregano, and dash of crushed red pepper flakes.
  2. Break the lasagna noodles into large pieces and add them into the pan. Pour the pasta sauce and tomatoes over the noodles, making sure all of the noodles are covered. You might have to use a spoon to push down some of the noodles. Season with salt and black pepper, to taste.
  3. Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are al dente.
  4. Remove the lid and gently stir in the ricotta cheese. Top the lasagna with fresh mozzarella slices. Put the lid back on until the cheese melts, about 3-4 minutes. Remove the lid and garnish with Parmesan cheese and fresh basil. Scoop the lasagna into bowls or put on plates and serve warm.
  5. Note-if your skillet doesn't have a lid, you can use a large baking sheet to cover the skillet. To make this gluten-free, use gluten-free lasagna noodles. For store bought sauce, we like DeLallo brand.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Looks so good! For the lasagna noodles, do you use the no bake kind? Or the regular kind you typically boil but in this case leave uncooked?

  2. Recipe looks delicious! Question – I see a zucchini in the ingredients but no where in the directions is it added. Should it go in with the onion, mushrooms and bell pepper?
    Thank you!

  3. Thank you for this wonderful recipe.  Our oven after 40 years has finally decided to call it quits.  I am now learning how to improvise usually oven-based meals for the skillet.

  4. I made this tonight and it was so good! My husband doesn’t like mushrooms, so I added 8 oz of turkey sausage crumbles instead. We loved it, and it’s so easy to make in a single pan. My husband thinks we should add this to our regular dinner rotation.  Thank you!

  5. Yo. It would be nice if someone posted actual experiences with this recipe instead of foodblog-horny housewives screaming “OOOH MY GAWD, THAT LOOKS SUUUUPERTASTY!!!!!1”.

    My experience, for example, hasn’t been great, I needed a lot more fluid to cover the noodles and they stitched together like crazy, it took me an hour to make, so that was unexpected, it tasted good though!

    1. Same, Unfortunately mine stuck together and burned the bottom of the pan. So next time maybe I’ll cook the noodles separately? Probably my bad….but there wasn’t enough liquid to make the noodles tender. They weren’t cooked enough.

  6. Hi,
    I tried your recipe today, except for the ricotta since my husband is mildly lactose intolerant and can’t eat cream cheeses. It was a huge success, thanks! I ended up adding some chicken broth to have enough liquid, but other than that followed instructions. Lasagne noodles were soft after 20min, so yay! Definitely a keeper!

  7. This looks amazing! Do you think there is a way to turn this into a traditional lasagna or some sort of baked casserole?

  8. Do you generally remove the veggies before you add the noodles? I just made this and it looks amazing, but the veggies on the bottom are burned to the bottom of my skillet.


  9. This was SOOO good!  I used cottage cheese instead of ricotta, and added an egg & chopped basil.  My family gobbled it up!  Such a win!  


  10. Truly quick, easy, healthy, and yummy. My husband LOVES it. And I just put 8 oz of bowtie pasta in, instead of the lasagna noodles. Almost any pasta would work great, I think. The fresh mozzarella on top is the best part! I’ve made this a couple times now, and the last time it ended up a teeny bit dry. I’ll watch that and add a bit of water if necessary.
    A thousand times easier to make than regular lasagna! Yay!


  11. This was a delicious recipe that was good for the whole family. Tastes great with some added zucchini or summer squash and some some vegan meatballs. Very easy to make on a weeknight!


  12. Instead of the big lasagna noodles I use small lasagna style bite size noodles that I buy – and the cut that job of breaking the noodles – I put in 1 cup to 2 cups depending how many people I’m feeding – been making this dish for a while now – I call it Lazy Lasagna.


  13. I made this tonight in our cast iron skillet and followed the recipe exactly. I loved it except the onion, bell pepper, mushroom and zucchini stuck to the bottom of the cast iron skillet and were somewhat burnt tasting. Next time I will try making it in a nonstick skillet. It still tasted delicious and I might even add a little more zucchini. It makes a delicious vegetarian recipe!It was nice and saucy and cheesy which is what I like. My husband liked it too!


  14. This was just fantastic! Everyone loved it! I did add Italian sausage because I had some I needed to use. Other than that I followed the recipe and all 4 kids plates plus me and hubby’s plates were empty. Great!


  15. Made this for dinner tonight, soo good! It came together super quick and it had great flavor with simple ingredients!
    Will add to our rotation!

  16. I’ve made this twice now using a jar of arrabiata sauce and leaving out the red pepper flakes. I find I have to simmer a bit longer than 20 min to get the noodles to be the al dente that I like but that is probably just personal preference. Overall it’s delicious and will be a regular dinner in this household.


  17. Delicious recipe! I used Bertolli’s Rustic Cut Marinara. All of the flavors came together well and the addition of just the right amount of basil really makes this dish. I too experienced the burnt layer of noodles and some vegetables at the bottom of pan, but it did not impart burnt flavor to the dish as I left that layer intact while dishing out the rest. Thanks for the recipe!


  18. I made this last night in my dutch oven and it was delicious. There were burnt veggies on the bottom that were not fun to clean, but nothing tasted burnt at all. We forgot to buy ricotta and used parmesan cheese instead. It was good but I look forward to adding the ricotta when I make this again.


  19. This is one of my family’s favorite recipes. Even my 6-year-old stepdaughter loves it! I usually use a cast iron dutch oven to cook mine. The only critique I have to offer is that I’ve noticed that if I leave mine to cook on medium like the recipe suggests, mine burns on the bottom. I turn mine to very low instead. Maybe my stove just cooks hotter than others.


  20. Made this tonight and it was delicious! After reading some of the other comments I decided to boil the lasagna noodles first just to make things quicker, but it was still super simple. So much less work than traditional veggie lasagna, adding this to my regular rotation for sure!

  21. This looks delicious! If I wanted to meal prep this in the morning (right up until step 3), and have my husband finish it when he gets home from work, how should we adjust for temperature and time cooking? Our work schedules are off by several hours, so tag-team cooking is a must for us!

    1. This was such a delicious way to eat so many veggies! We will definitely be adding this into our meal rotation.

      As a follow up to my original comment, we found that if you need to complete step 2 and put it in the fridge, heat the cast iron until it’s hot/warm and then start the 20 minute timer in step 3. Hope this is helpful for someone else!

Leave a Reply

Your email address will not be published. Required fields are marked *