Vegetarian Skillet Lasagna Recipe
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5.0
162 reviews
Excellent
Vegetarian Skillet Lasagna Recipe
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Quick and easy dinner recipe comin' atcha! This vegetarian skillet lasagna is everything you love about traditional lasagna: it's a cheesy, warm hug on a plate. All you do is layer everything into your skillet and let it work its magic. You'll have a hearty meal on the table in less than an hour!
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely minced
- 28 ounce can crushed or diced tomatoes
- ½ cup water
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 3 cloves garlic finely minced
- ½ teaspoon sea salt more to taste
- 9 heets lasagna noodles
- 1 cup ricotta
- ½ cup parmesan
- 1 mozzarella ball or sub ½ cup grated mozzarella
Olive Pesto
- 1 cup basil see notes
- ¼ cup pitted black olives
- 2 tablespoons olive oil
- Juice from ½ lemon
- ¼ cup walnuts chopped
Instructions
- Heat the olive oil in a medium-sized skillet over medium-high heat. (Use an ovenproof skillet if you plan on broiling the lasagna in step 5.) Add the onion and cook until it is golden, about 5 minutes. Remove the pan from the heat.
- Add the can of tomatoes, water, honey, balsamic vinegar, garlic, and salt to the skillet and stir.
- Break the lasagna sheets into thirds. Push the sheets into the sauce (this part gets a little messy!) to create roughly three layers. Don't worry about it being perfect. Top with the ricotta and then the parmesan cheese. Cover the skillet with a lid or loosely with foil and bring it to a simmer over medium heat. Reduce the heat to low and let the lasagna cook until the noodles are soft, about 25-30 minutes.
- Meanwhile, prepare the kale olive pesto. Place all the pesto ingredients into a food processor and pulse until combined.
- When the lasagna noodles are soft, slice the mozzarella ball and scatter it over the top of the lasagna. Let the mozzarella melt for a few minutes. OPTIONAL: Broil the lasagna for a few minutes so the mozzarella browns a little. Let the lasagna rest for 10 minutes before you serve it. Serve the vegetarian skillet lasagna with the pesto on top.
Notes
- If you don't have basil, you can use parsley, kale, or even arugula.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
585kcal
(29%)
Carbohydrates
67g
(22%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Cholesterol
22mg
(7%)
Sodium
537mg
(22%)
Potassium
934mg
(27%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
2322IU
(46%)
Vitamin C
44mg
(49%)
Calcium
292mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 585kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 22mg | 7% |
| Sodium | 537mg | 22% |
| Potassium | 934mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 2322IU | 46% |
| Vitamin C | 44mg | 49% |
| Calcium | 292mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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