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Imagine the following scenario: you had a long day at work, and when you get home, your kids, partner, roommate or stomach cry out for food. But you forgot to defrost the chicken or you don’t have the energy to start moving pots and pans around. So, what do you do? A bowl of cereal for dinner? Uber Eats? A ham and cheese sandwich?
Well, how about a lasagna? What?!? Who’s going to make a lasagna at this hour? It’s way too complicated and time consuming! Well, I’m here to let you know, my dear reader, that you can have a tasty and nutritious vegetable lasagna ready without spending much effort. Keep on reading to learn how to make this easy vegetarian skillet lasagna and save yourself the pizza delivery tip.
Skillet meals: nutritious, convenient and time saving
I love skillet meals! They are so convenient. In this particular recipe, you don’t have to boil the noodles apart, mix the cheeses in another bowl, layer ingredients, or anything like that. Everything just goes in one skillet, and presto! There’s also less dishes to wash. And who doesn’t love that after a long day at work?
As a Dietitian, I’m always looking for ways to get my kids to eat more vegetables (and my husband too; it seems as if he’s allergic to them, or something🤷♀️ ). Pasta dishes are a good way to include more veggies since their flavors and textures complement well with tomato-based sauces. (NutriTip: Did you know that the body absorbs the nutrients from tomatoes better when they’re cooked, such as in sauces, than when raw?).
If you have young kids who don’t like to feel chunks of strong-tasting vegetables such as onions and peppers, an immersion blender can be your best friend. You can blend the vegetables together with the sauce in the same pot, and still retain the nutritional value of the dish.
This recipe for vegetarian skillet lasagna is not only rich in nutrients and fiber, but it’s also delicious and very easy to prepare. It’s become quite the weekday dinner staple around here, and there are never any leftovers (though I do live with three piranhas, so it shouldn’t surprise me).
How to make skillet lasagna
OK, now on to the preparation. It’s really very simple, as I’ve already mentioned like a thousand times. First, cook the onions and peppers with the olive oil in a skillet until they are a little tender, about 4 minutes. Make sure the skillet is oven proof. I literally melted the handle off one of mine after not checking first. 🤦♀️ This particular iron skillet is a great option, as well as affordable.
All right, moving on with the recipe. Try not to overcook the vegetables so that they retain a little bit of their firm texture. Add the garlic and continue cooking for one more minute. Next, add the pasta sauce, vegetable broth, spinach and spices. Combine well.
Break the noodles in half and add them to the sauce. Make sure that the sauce covers the noodles completely so they don’t dry out. Cover and cook for 20-25 minutes, or until the noodles are al dente. Stir the noodles occasionally so that they do not stick to the pan.
Once the noodles are ready, spread the ricotta cheese all over the top of the lasagna. Then, add the grated cheese and the Parmesan cheese. Finally, put the entire skillet in the oven and broil until the cheese melts (about 5 minutes). I personally like to toast it a little, but I’ll leave that part up to you. Just make sure to watch it closely so that the cheese doesn’t burn.
And that’s it! A “deconstructed” lasagna, if we want to be gastronomically trendy. Now, it’s just a matter of serving it with a nice, green salad, and digging into your easy, cheesy, veggie rich creation!
Vegetarian Skillet Lasagna Recipe
Vegetarian Skillet Lasagna Recipe
- 1 medium onion, chopped
- 1 medium bell pepper, any color you like, chopped
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 2 tbsp olive oil extra virgin
- 1 24 oz jar of pasta sauce, any flavor
- 2 cups vegetable broth
- ½ tsp dried basil
- ½ tsp dried oregano
- salt and pepper, to taste
- 12 lasagna noodles, uncooked
- 1 15 oz tub of ricotta cheese
- 2 cups mozzarella cheese, shredded
- ¼ cup parmesan cheese
- Saute the onion and peppers in olive oil over medium heat until tender, about 4 minutes. Make sure the skillet is ovenproof.
- Add the garlic and cook for 1 more minute.
- Add spaghetti sauce, vegetable broth, spices and spinach. Combine everything well.
- Break lasagna noodles in half and add them to the sauce. Cover and cook for at least 20-25 minutes, or until the noodles are ready. If you need, add more sauce or broth so that the noodles do not dry out. Stir occasionally.
- Once the noodles are cooked, spread the ricotta cheese over the lasagna.
- Add the mozzarella cheese on top, and then the Parmesan cheese.
- Place the skillet in the oven broil the cheese until melted, about 5 minutes. Watch closely so that the cheese doesn't burn.
- Serve with a fresh green salad, if you wish. Buon Appetito!
As always, if you tried this recipe, let me know how it went! And if you have leftovers, you can take some to work the next day along with a jar salad, for a complete, satisfying and nutritious lunch.
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Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…