Easy Skillet Vegetable Lasagna
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Course
Main Course
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Cuisine
American, International, Canadian, Vegetarian, gluten-free
Easy Skillet Vegetable Lasagna
Description
The Easy Skillet Vegetable Lasagna combines a variety of sautéed vegetables—onion, red bell pepper, zucchini, and mushrooms—softened in olive oil with garlic and dried herbs. These are mixed with broken lasagna noodles, which are then simmered in a tomato sauce with canned diced tomatoes, ensuring the noodles cook directly in the flavorful sauce. After simmering with the skillet covered, ricotta cheese is stirred in to add richness, followed by thin slices of fresh mozzarella melted on top for a creamy and slightly stretchy cheese layer. The dish is finished with grated Parmesan and freshly chopped basil which brighten the flavors and offer a fresh garnish. This method yields a comforting one-pan meal that combines the heartiness of lasagna with a straightforward cooking approach.
Texture-wise, the noodles turn tender and cook through in the sauce, absorbing the combined savory and tangy notes from tomatoes and herbs. The vegetables contribute moisture and a mild sweetness alongside the savory cheeses. The melted mozzarella adds a subtly elastic texture that melds the layers together, while the Parmesan and basil on top add a sharp and fragrant finish.
Serving this lasagna warm in bowls or on plates works well, as it holds together nicely but is easy to portion. It pairs well with a side salad to add freshness or can stand alone as a vegetarian main dish loaded with vegetables and cheeses.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced, small
- 1 bell pepper seeds removed and diced, small red
- 1 zucchini diced, small
- 8 ounces mushroom sliced
- 3 garlic minced, cloves
- 1/4 teaspoon basil dried
- 1/4 teaspoon oregano dried
- crushed red pepper flakes dash
- 8 lasagna noodles uncooked
- 1 pasta sauce 24-ounce jar or homemade marinara sauce
- 1 diced tomatoes 15-ounce can, undrained
- kosher salt to taste
- black pepper to taste
- 1/2 cup ricotta cheese
- 6 ounces fresh mozzarella thinly sliced
- 1/4 cup Parmesan Cheese freshly grated
- 1/3 cup basil for garnish, chopped, fresh
Instructions
- 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.
- 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.
- Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are al dente.
- 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.
- 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.
User Reviews
Overall Rating
4.6
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