Easy Cheesy Veggie Skillet Lasagna Recipe

When it comes to comfort food, few dishes can compete with the delightful layers of lasagna. This Easy Cheesy Veggie Skillet Lasagna Recipe takes the classic dish and gives it a modern twist by simplifying the preparation and packing it with wholesome veggies. Plus, it’s made in just one skillet, making cleanup a breeze! With melted cheese, a savory tomato sauce, and an abundance of fresh vegetables, this dish is not only delicious but also perfect for busy weeknights or cozy weekends with family and friends.

Why This Recipe Belongs in Your Rotation

This Easy Cheesy Veggie Skillet Lasagna Recipe is a fantastic addition to your meal rotation for several reasons. First, it’s incredibly versatile, allowing you to use whatever vegetables you have on hand. Second, it’s a quick and straightforward recipe that doesn’t skimp on flavor or satisfaction. Finally, it’s a great way to sneak in some extra veggies into your diet without anyone noticing!

Gather These Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion (about 1/2 medium onion)
• 2 medium cloves garlic (diced)
• 1 cup sliced button mushrooms
• 1 cup diced zucchini (about 1 small)
• 1 cup baby spinach leaves
• 3 cups Italian tomato sauce or other tomato-based pasta sauce of your choice
• Salt and pepper to taste
• 8 ounces lasagna noodles (about 1/2 pound, broken into 3-4 inch pieces)
• 3 cups shredded mozzarella cheese (about 12 ounces)
• 15 ounces part-skim ricotta cheese (whole milk ricotta works fine too)
• 1/4 cup shredded Parmesan cheese

Gear Up: What to Grab

• 12-inch or larger cast-iron skillet – This is your one-pan wonder for this recipe!
• Wooden spoon – Perfect for stirring and mixing your ingredients.
• Measuring cups and spoons – To ensure you get the right amounts of each ingredient.
• Knife and cutting board – Essential for prepping your veggies.

Step-by-Step: Easy Cheesy Veggie Skillet Lasagna Recipe

Step 1: Sauté the Aromatics

In your cast-iron skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.

Step 2: Add the Veggies

Stir in the sliced mushrooms and diced zucchini. Sauté for about 5 minutes, or until the mushrooms have released their moisture and the zucchini is tender. Add the baby spinach leaves and cook until wilted. Season with salt and pepper to taste.

Step 3: Mix in the Sauce

Pour in the Italian tomato sauce, stirring everything together until well combined. Let the mixture simmer for a few minutes to allow the flavors to meld.

Step 4: Add the Noodles

Break the lasagna noodles into 3-4 inch pieces and add them to the skillet. Stir to ensure the noodles are submerged in the sauce.

Step 5: Layer the Cheese

Dollop the ricotta cheese over the top of the noodle mixture. Then sprinkle the shredded mozzarella and Parmesan cheese evenly across the top.

Step 6: Bake It Up

Preheat your oven to 375°F (190°C). Once preheated, transfer the skillet to the oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.

Step 7: Let It Rest

Once out of the oven, let the lasagna rest for about 5-10 minutes. This will help the layers set and make serving easier.

Step 8: Serve and Enjoy

Slice into your skillet lasagna, serve warm, and enjoy this cheesy, veggie-packed dish. Pair it with a side salad for a complete meal!

Fresh Takes Through the Year

• Add seasonal veggies like asparagus in spring or roasted bell peppers in fall.
• Try different types of cheese, like gouda or feta, for unique flavors.
• Spice it up with red pepper flakes or Italian seasoning for extra heat.
• For a protein boost, toss in cooked ground turkey or lentils.

Chef’s Notes

• Feel free to use gluten-free lasagna noodles for a gluten-free version.
• If you have leftover veggies, this recipe is a great way to use them up.
• For a creamier texture, mix some of the mozzarella into the ricotta before layering.
• This dish can easily be doubled to feed a crowd or to have leftovers during the week.

Freezer-Friendly Notes

This Easy Cheesy Veggie Skillet Lasagna can be frozen before or after baking. If freezing before baking, cover tightly with foil or plastic wrap and freeze for up to 3 months. When ready to bake, simply remove from the freezer and bake straight from frozen, adding extra time as needed. If freezing after baking, let it cool completely before storing in an airtight container for up to 2 months.

Common Qs About Easy Cheesy Veggie Skillet Lasagna Recipe

Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheeses like ricotta, goat cheese, or even a vegan cheese alternative to suit your taste preferences.

Can I add meat to this lasagna?

Yes! Ground turkey, beef, or sausage can be added for a heartier version. Just cook the meat along with the onions and garlic in the first step.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave or oven until warmed through.

Can I make this vegan?

Yes! Substitute the ricotta and mozzarella with plant-based alternatives and use vegan noodles if preferred.

One Pan, More Ideas

• Creamy One Pot Pasta – A rich and creamy pasta dish made in one pot.
• Vegetable Stir-Fry – Quick and easy stir-fry loaded with fresh vegetables.
• Easy One Pan Chickpea Curry – A hearty, plant-based meal packed with flavor.

Final Thoughts

This Easy Cheesy Veggie Skillet Lasagna Recipe is a game-changer for weeknight dinners, offering a delicious way to incorporate more vegetables into your meals without sacrificing flavor or satisfaction. With its adaptable nature, you can make it your own by swapping in seasonal ingredients or adding your favorite proteins. The one-pan preparation means less cleanup, which is always a win. So gather your ingredients, fire up that skillet, and prepare to enjoy a comforting dish that’s sure to become a family favorite!