Easy Skillet Vegetable Lasagna

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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

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Easy Skillet Vegetable Lasagna

This shortcut version of classic lasagna is guaranteed to be a family favorite!
4.63 from 48 votes


  • 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


  • 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.
  • 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.
  • Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are al dente.
  • 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.
  • 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.

Have you tried this recipe?

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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!
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  1. 4 stars
    I’ve mad this twice now and the second time I forgot to make the sauce first so I just combined crushed tomatoes with seasonings and it was great. Next time, I’ll just use extra fresh onions and garlic at the beginning and forget “pasta sauce” altogether. I think I’ll also use penne because the broken lasagna noodles are awkward since it’s not actually layered. Yummy though!

  2. 5 stars
    Loved it! Next time I’ll cook it on low for 20min, because I had just a little burning in my cast iron. I’ll also make sure to really separate my noodles – some of them kind of glommed together, so make sure all your noodles have some liquid or tomatoes in between them. Other than that, great flavor, very filling, lots of veggies, I love it!

  3. 5 stars
    Best vegetable lasagna I’ve ever had! Love the addition of the zucchini- a great twist instead of using spinach. Although, I love spinach as well!

  4. 5 stars
    I love lasagna and this was top notch!
    I actually love all your recipes I have made so far.
    Tomorrow I will bake your lemon blueberry bread for a friend.
    It is soooo good!

  5. 4 stars
    The final product tasted good (the sauce you use is critical), but a lot of the vegetables disintegrated into a charred mess on the bottom of the pan (not looking forward to cleaning it, which is why I removed a star). Maybe I needed to lower the heat. I will try it again, since I have extra noodles.

  6. 5 stars
    I made last year and everyone loved it. I used barilla pasta and not sure why it took 2 hour to soften up. The lasagna was covered with sauce. Can anyone explain what may have happened please. I want to make this for Christmas and not sure at what time to begi this. Thank you

    1. It shouldn’t take that long. Weird. You can try the no boil lasagna noodles, that should help.

  7. Just made this and I’m super happy with it! Aside from the veg prep it comes together quickly. Cooked in a non-stick skillet and I made it vegan by subbing with homemade vegan ricotta (recipe via Minimalist Baker) and it is oh so good.

    This is really like a pantry skillet lasagna. I look forward to cooking it up again soon!

  8. 5 stars
    Just made this and I’m super happy with it! Aside from the veg prep it comes together quickly. Cooked in a non-stick skillet and I made it vegan by subbing with homemade vegan ricotta (recipe via Minimalist Baker) and it is oh so good.

    This is really like a pantry skillet lasagna. I look forward to cooking it up again soon!

  9. 5 stars
    Made this for dinner last night and we loved it! I didn’t have mushrooms, but looking forward to adding them next time. Crumbled turkey sausage or Italian sausage would be good too! I had half a box of medium shells, so I used those for the noodles. I used my large cast iron and the pasta stuck a bit to the bottom. Next time I’ll probably use a nonstick skillet. Overall a great, easy recipe and would recommend!

  10. 2 stars
    I followed the recipe exactly, and it was a really easy recipe to make. The edible part of the dish was delicious. However, the vegetables became a burnt layer on the bottom and we actually ended up throwing the pan out in the end – couldn’t save it even after two rounds of boiling the remnants and then a round of baking soda.

    I’m too scared to make this again because I don’t want to ruin our brand new pan, but if I did attempt it another time, I’d cook it on low and stir/lift the bottom layer up once in a while so that it doesn’t become burnt again.

  11. I just made this tonight after a long hard day–it’s perfect. I had fresh basil and homemade ricotta so I used those and this was perfect. Thank you! Definitely a keeper.

  12. 5 stars
    I knew that this recipe would be delish, but when my dinner guest said “Wait, there’s not meat in this lasagna?” I knew that I did to need to look any further for a skillet lasagna recipe. I have since made it for a group of kids, nothing left over and for friends. It’s a keeper.

  13. Wow, this is such a flexible, delicious, and “forgiving” recipe! I have made it with many different vegetable combinations and different cheeses, but it’s always wonderful! Tonight I had 1/2 butternut squash, some soy crumbles, onions, and celery for my vegetable layer. I had no ricotta and substituted some cream cheese and it was just so good. Many thanks for a great recipe!

  14. 5 stars
    This recipe is lovely and comes together in a short amount of time! More importantly, this recipe is versatile. I’ve made this several times and each time I use whatever veggies and sauce I have on hand. Tonight it was eggplant, red onions, zucchini, and a couple of mini bell peppers. I subbed extra marinara because I was out of diced tomatoes, added lots of herbs, and topped it with homemade vegan tofu ricotta to make it a vegan dish. The result was an incredibly flavorful, easy, and comforting lasagnga. Love this recipe!

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