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Is there anything better than a plate full of lasagna?? The answer is noooooo and this Simple Vegetarian Skillet Lasagna is something you have to try! Vegetarian or not!
Watch the How-To Video Here:
Especially in the dead of winter?? It’s pretty much the only thing I can think about at this very moment. I mean, do you see the all that cheese??
I am dying. All the cheese please!
So we have serious things to chat about today, and when I say serious, I’m talking about this very simple vegetarian skillet lasagna. I’m sure after looking at this gooey deliciousness that you might like to start making this pretty much ASAP, right?!?! I get that, actually, if you are reading this bright and early… I would tell you to add a fried egg and call it breakfast.
That may be kind of weird, but man it would be delicious!
Getting back on topic here, I think I’ve said this before, but my family really loves lasagna. It’s just one of those cozy family dinners that everyone loves. When I make it for the whole fam, I always go the classic route, but last week I just really wanted lasagna, and I really really wanted to do ZERO work to get it.
Like no pasta boiling, pasta layering, sauce making or baking for an hour plus. No, NONE of that please.
Obviously, the whole ZERO work lasagna thing was never going to happen, but this lasagna recipe is the next best thing. Read: ONE skillet, NO layering lasagna noodles, NO boiling lasagna noodles, made in under one hour and actually a pretty healthy veggie filled meal… if you count cheese as healthy, which you should all know by now that I DO. Duh.
Sounds pretty awesome, right???
It totally is, and it’s totally delicious and satisfying… even without any meat! To bulk up the sauce, I used a mix of zucchini, mushrooms and lentils. I am on a big veggies and lentils kick right now. I’ve basically been swapping them for meat in almost any and every thing I make. I know that may sound scary to you meat lovers out there, but can I just say that this skillet lasagna got two thumbs up from my plain eating, meat loving, mother. Her reaction to this meal made me SO happy!
I got my mom to eat lentils!! LENTILS!! YESS. She hates beans and legumes of any kind, so when I can sneak them into her food… AND she actually likes the food, it is a very good day!
P.S. who could not like beans?? Hello bean burritos, beans and rice…cheesy beans?? YUM.
The point is that this lasagna passed the picky eater test. Meaning I feel like you can totally get your kids to eat this. And if you don’t have kids? More for you (leftovers are KILLER)!!
I also feel like this would be another great Valentine’s Day dinner. Shhh, no one needs to know that you didn’t slave over the stove all day long. That can be our little secret. 🙂
As for my cheese choices? Mozzarella, provolone and parmesan, the classic Italian line up.
Nothing better.
And hey, all the veggies and lentils cancel out any issues you may have with the cheese, right?? OF COURSE, no other way to look at. So you see??!!! Here you have a have super yummy, cozy and romantic Valentine’s Day meal that’s pretty simple… and healthy too!
Now all you need is the wine, the chocolate and all the flowers your money can buy…seriously.
Simple Vegetarian Skillet Lasagna.
Servings: 6 Servings
Calories Per Serving: 524 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1 zucchini chopped
- 8 ounces button mushrooms finely chopped
- 1 red pepper seeded + chopped
- 2 cloves garlic minced or grated
- 1 jar roasted garlic or tomato basil pasta sauce
- 1 cup milk
- pinch of crushed red pepper flakes
- 1/2 cup oil packed sun-dried tomatoes oil drained
- 1/2 cup rinsed green lentils
- 6 ounces no boil lasagna noodles
- 2 cups fresh spinach
- 1 cup fresh basil
- 8 ounces mozzarella sliced
- 4 ounces provolone shredded
- 1/3 cup grated parmesan plus more for topping
- pesto, for serving (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.
- Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.
- Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan. Enjoy!
Oh, and maybe some extra parmesan and chunky, garlicy, brown butter basil pesto. OH, oh… and some toasted bread too, obviously.
Hi, thank you for the recipe, any idea to replace mushrooms in vegetarian or vegan recipes?
thank you so much
Lena
Hey Lena,
You could use another veggie that you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is one of the best veggie lasagnas I’ve ever had and I’m a vegetarian! I’m making it tonight for the second time and it’s going to be a go-to week night meal from now on. It’s so easy & delicious and with just two of in the house there’s left overs. It’s also one of the vegetarian meals I make that my husband will eat. Thanks for sharing!
Thank you for trying this Millie! I am really glad this turned out so well for you! xTieghan
I have made this recipe so many times, I use whatever vegetables I have on hand. I threw in some leftover ratatouille and it worked this last time. What a winner. I feel like it’s lighter than regular lasagna, too, and takes much less time. Great recipe, as usual.
Thank you so much Lori! I am really happy this recipe turned out so well for you! xTieghan
I love this recipe. It’s so quick, simple, and delicious. The method works with any ingredients. I’ve used it with frozen vegetables, have added sausage, have used plain tomato sauce and just added spices, have used fresh mozzarella, the list goes on and on. One issue I do have is the lasagna noodles sticking together since they’re so flat, I think I’ll try this with some fresh pasta next time since it should cook in the same amount of time. I think it would be just as delicious with any type of noodle. Thanks so much for this recipe!
Hi Kelly! I am so glad this recipe turned out so well for you! Also, I am sure it will taste amazing with any noodle! Thank you so much! xTieghan
In these crazy times, I found this dish.What a joy it was to make and eat.It was so much fun looking at your pages.Made my day and made me smile.Thank you
Thank you so much Michelle! xTieghan
What type and size of skillet did you use in this recipe? What brand did you use for – jar roasted garlic or tomato basil pasta sauce? Im looking forward to making this. Looks delicious. Thanks!
Hi there! I use a 12-inch Staub cast iron skillet. I use DeLallo brand pasta sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for a Wednesday night dinner and it was a real crowd pleaser for my teens! Keep inquiring us with your creative recipes and beautiful photography. Just pre-ordered your next cookbook.
Thank you!! I hope you love the new cookbook, Sheryl! Also, so glad this recipe turned out so well for you! xTieghan
This looks fabulous and would be great for a pot luck. Question: can I use skim mile or do I need heavier milk for this to come out? TIA
Hey Judy! I’d recommend using whole milk, but skim does work too if that’s what you prefer. The sauce will just be a little thinner. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Congratulations on getting this recipe for skillet lasagna put on the Huffington Posts – The Best Instagram Recipes From 2018!!
Woohoo!! Happy New Year!
Thank you so much Barbara! Happy New Year!
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Thank you so much!
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Thank you!
Great recipee I was unsure but once everything is done it’s comes together like gravy on potatoes …I will definitely make this again soon
I am so happy to hear that! Thank you Renea!
This is my week-end go to recipe. Absolutely delicious and easy to make. I have made it several times, even with regular cooking spinach pasta and it works well too, just adding a little more water to the sauce. Yummy!
Thank you! I am so glad you enjoyed this Claire!
I made this tonight using barilla gluten free lasagna noodles. Usually I can tell when I use gluten free pasta but I couldn’t in this. Absolutely delicious! Now to convince my kids…
Haha that is so great! I am really glad you liked this Catherine!
Made this and it was great. Nice mix of flavors and like that it has lentils in it. Also like to use cast iron skillet. Your recipes are so creative and good even with the substitutions that I have learned to make to keep calories low but flavor high. The ingredients and herbs you recommend do make a recipe unique and flavorful.
I am so glad you enjoyed this Frances! Thank you so much, I hope you continue to love my recipes!