Easy Cheesy Veggie Skillet Lasagna Recipe
This Easy Cheesy Veggie Skillet Lasagna is a quick, one-pan comfort food loaded with fresh veggies and melty cheese—perfect for busy weeknights!
Equipment
- 12-inch or larger cast-iron skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
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
Instructions
- In your cast-iron skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Stir in the sliced mushrooms and diced zucchini. Sauté for about 5 minutes, or until the mushrooms release their moisture and the zucchini is tender. Add the baby spinach leaves and cook until wilted. Season with salt and pepper to taste.
- Pour in the Italian tomato sauce, stirring everything until well combined. Let the mixture simmer for a few minutes to meld flavors.
- Break the lasagna noodles into 3-4 inch pieces and add them to the skillet. Stir to ensure noodles are submerged in the sauce.
- Dollop the ricotta cheese over the top of the noodle mixture. Then sprinkle shredded mozzarella and Parmesan cheese evenly across the top.
- Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the lasagna rest for about 5-10 minutes to help layers set and make serving easier.
- Slice into your skillet lasagna, serve warm, and enjoy this cheesy, veggie-packed dish. Pair with a side salad for a complete meal!
Notes
- Use gluten-free noodles to make this recipe gluten-free.
- Mix some mozzarella into ricotta for a creamier texture.
- This dish can be doubled for leftovers or feeding a crowd.
- Freeze before or after baking for easy meal prep.
- Swap in seasonal veggies or add protein like ground turkey to customize.