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Homemade Easy Skillet Vegetable Lasagna photo

Easy Skillet Vegetable Lasagna

A quick, one-skillet take on lasagna that layers vegetables, noodles, cheese, and marinara for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large skillet with lid
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board

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 mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • dash crushed red pepper flakes
  • 8 lasagna noodles uncooked, broken into large pieces
  • 1 24-ounce jar pasta sauce or homemade marinara sauce
  • 1 15-ounce can diced tomatoes undrained
  • kosher salt to taste
  • 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 fresh basil chopped, for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the diced onion, diced red bell pepper, diced zucchini, and sliced mushrooms; cook, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
  • Stir in the minced garlic, dried basil, dried oregano, and crushed red pepper flakes and cook for 30 seconds until fragrant.
  • Break the lasagna noodles into large pieces and add them to the skillet, arranging so they lie partly submerged.
  • Pour the jar of pasta sauce and the can of undrained diced tomatoes over the noodles, pressing down any noodles with a spoon so they are covered; season with kosher salt and black pepper to taste.
  • Reduce heat to medium, cover the skillet, and simmer for 20 minutes or until the noodles are tender but still slightly firm (al dente).
  • Remove the lid and gently stir in the ricotta cheese until mostly incorporated.
  • Arrange the sliced fresh mozzarella over the top, replace the lid, and cook until the cheese melts, about 3–4 minutes.
  • Remove the lid, sprinkle with grated Parmesan and chopped fresh basil, then serve warm.
  • If your skillet doesn't have a lid, cover it with a large baking sheet while cooking.

Notes

  • If using store-bought sauce, DeLallo is a recommended brand.
  • To make gluten-free, use gluten-free lasagna noodles.
  • Break noodles into large pieces so they cook evenly in the skillet.