Vegetarian Skillet Lasagna Recipe
User Reviews
5
Vegetarian Skillet Lasagna Recipe
Description
The Vegetarian Skillet Lasagna recipe utilizes olive oil to sauté onions before adding crushed tomatoes, water, honey, balsamic vinegar, garlic, and salt for a balanced tomato sauce. Broken lasagna sheets are layered into the sauce creating three layers that cook until tender without baking. Ricotta and parmesan cheese are layered on top during the cooking process, while sliced mozzarella adds a melted topping when introduced near the end. The technique results in a hearty, cheesy lasagna with tender pasta sheets.
A unique feature is the accompanying olive pesto, made from basil, black olives, olive oil, lemon juice, and walnuts. This pesto adds a fresh, herbal, and nutty dimension when spooned on top of the cooked lasagna, contrasting with the rich tomato and cheese flavors.
The skillet method is practical for making lasagna without an oven or for a quicker preparation. The dish can be served directly from the skillet, making it convenient for family meals or casual dinners.
If basil is not available for the pesto, alternatives such as parsley, kale, or arugula can be used to vary the herbal notes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely minced
- 28 ounce crushed tomatoes can, or diced tomatoes
- ½ cup water
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 3 cloves garlic finely minced
- ½ teaspoon salt more to taste, sea salt
- 9 heets lasagna noodles
- 1 cup ricotta cheese
- ½ cup parmesan
- 1 mozzarella or sub ½ cup grated mozzarella, ball
Olive Pesto
- 1 cup basil see notes
- ¼ cup black olives pitted
- 2 tablespoons olive oil
- lemon 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 fresh basil is unavailable for the olive pesto, substitute with parsley, kale, or arugula to maintain herbal flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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