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Easy Cheesy Veggie Skillet Lasagna Recipe

A quick, oven-finished skillet lasagna with sautéed vegetables and three cheeses for an easy weeknight meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion about 1/2 medium onion
  • 2 cloves garlic diced
  • 1 cup sliced button mushrooms
  • 1 cup diced zucchini about 1 small
  • 1 cup baby spinach leaves
  • 3 cups Italian tomato sauce or other tomato-based pasta sauce of your choice
  • salt to taste
  • black pepper to taste
  • 8 ounces lasagna noodles about 1/2 pound, broken into 3–4 inch pieces
  • 3 cups shredded mozzarella cheese about 12 ounces
  • 15 ounces part-skim ricotta cheese whole-milk ricotta works fine too
  • 1/4 cup shredded Parmesan cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • Place a 12-inch (or larger) oven-proof skillet over medium heat and add 2 tablespoons olive oil.
  • Add the diced onion and cook, stirring frequently, until it begins to soften, about 3–4 minutes.
  • Add the diced garlic and sauté for 1 minute until fragrant.
  • Add the diced zucchini and sliced mushrooms and cook 3–4 minutes until zucchini is tender and mushrooms soften.
  • Pour 3 cups Italian tomato sauce over the vegetables, stir to combine, and cook until warmed through.
  • Stir in the baby spinach and cook about 1 minute until wilted; season with salt and pepper to taste.
  • Remove the skillet from heat and carefully scoop out all but 1 cup of the sauce, leaving the remaining sauce evenly spread on the bottom of the skillet.
  • Cover the sauce with a single layer of broken lasagna noodle pieces (no need to be perfect), covering most of the sauce.
  • Drop 5–6 mounds of ricotta (about one-third of the 15-ounce container) over the noodles, then spread one-third of the remaining sauce over the ricotta and sprinkle one-third of the shredded mozzarella.
  • Repeat layering: noodles, one-third ricotta, one-third sauce, and one-third mozzarella, then add a final layer of noodles and the remaining sauce.
  • Top with the remaining ricotta, the rest of the shredded mozzarella, and sprinkle 1/4 cup shredded Parmesan evenly on top.
  • Transfer the skillet to the preheated oven and bake about 30 minutes, until cheese is bubbly and pasta is cooked through.
  • Remove from oven and let cool about 5 minutes before serving.

Equipment

  • 12-inch (or larger) oven-proof skillet, such as cast-iron
  • Stovetop
  • Oven
  • wooden spoon or spatula
  • Measuring cups and spoons

Notes

  • Use whole-milk ricotta if you prefer a richer texture.
  • Break noodles into 3–4 inch pieces so they layer easily.
  • Adjust salt and pepper after the sauce is combined with vegetables.
  • Any tomato-based pasta sauce can be substituted for Italian sauce.