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

Easy Skillet Vegetable Lasagna

This shortcut version of classic lasagna is guaranteed to be a family favorite!
4.86 from 14 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 Lichty

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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CommentsLeave a reply

  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!

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