Description
This Easy Skillet Vegetable Lasagna is a simple, hearty, and delicious one-pan dish perfect for busy weeknights. Packed with fresh vegetables and layered with creamy ricotta, mozzarella, and Parmesan cheeses, it combines all the flavors of classic lasagna without the fuss of baking. Ready in just 30 minutes, this vegetarian Italian-American favorite is both comforting and nutritious.
Ingredients
Scale
Produce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 2 tablespoons fresh basil, chopped
Pantry
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 1 1/2 cups water
- 8 lasagna noodles, broken into pieces
Dairy
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté the Vegetables: Heat the olive oil in a large deep skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Cook Zucchini and Mushrooms: Add the diced zucchini and sliced mushrooms to the skillet. Cook for 4 to 5 minutes until the vegetables are slightly tender, stirring occasionally.
- Add Spinach and Seasonings: Stir in the chopped spinach, Italian seasoning, salt, and black pepper until the spinach is wilted and the seasonings are well distributed.
- Add Sauce and Noodles: Pour in the marinara sauce and water, mixing well. Stir in the broken lasagna noodles, making sure they are mostly submerged in the sauce.
- Simmer to Cook Noodles: Bring the mixture to a gentle simmer. Cover the skillet with a lid and cook for 15 to 18 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
- Add Cheeses and Melt: Once the noodles are cooked through, drop spoonfuls of ricotta cheese over the top. Sprinkle mozzarella and Parmesan evenly. Cover the skillet again and cook for 2 to 3 minutes until the cheese is melted.
- Garnish and Serve: Remove from heat, garnish with freshly chopped basil, and serve the vegetable lasagna warm directly from the skillet.
Notes
- You can substitute other vegetables such as bell peppers, kale, or eggplant depending on what you have available.
- For a vegan version, use plant-based ricotta and mozzarella alternatives.
- Breaking the lasagna noodles helps them cook evenly in the skillet without the need for pre-boiling.
- Stir occasionally during simmering to prevent noodles from sticking to the bottom of the pan.
