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Easy Skillet Vegetable Lasagna
4.6 from 147 votes

Easy Skillet Vegetable Lasagna

This Easy Skillet Vegetable Lasagna layers diced bell pepper, zucchini, mushrooms, and onion cooked in olive oil with broken lasagna noodles simmered in marinara and tomatoes. Ricotta cheese adds creaminess, while mozzarella melts on top to form a gooey finish. The use of dried basil, oregano, and a dash of red pepper flakes brings subtle herb and spice notes to the dish. Cooking everything in one skillet simplifies the process, creating a vegetable-rich lasagna with a tender noodle texture that’s served warm and garnished with fresh basil and Parmesan.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Course
Cuisine: American, International, Canadian, Vegetarian, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are al dente.
  4. 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.
  5. 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.