This skillet vegetable lasagna recipe is hearty, comforting, and super healthy. It only takes half an hour to make, and it’s as good as any vegetarian lasagna you’d get at a restaurant.
Easy One Pan Lasagna
Lasagna is one of my favorite foods. A steaming hot plate of lasagna is such a soothing meal, but it can also be a really healthy one. This skillet vegetable lasagna might be the best vegetarian lasagna I’ve ever had. The tomato sauce is rich and hearty, and the dish is loaded with vegetables, so it’s a wonderfully healthy meal. However, it doesn’t taste like health food. This lasagna is restaurant quality, and you’re bound to go back for seconds.
It’s also a super easy recipe to make. It only takes about 30 minutes, and it’s all layered easily in one pan. The recipe is easy to follow and mess-free, and you’ll have a fabulous Italian feast in no time. Plus, it’s completely vegetarian and can be easily made vegan. You’ve got to give it a try.
Why You’ll Love This Skillet Vegetable Lasagna
This is the best lasagna recipe I’ve come across. Here’s why you’re going to love this rich Italian dish.
- So healthy. This recipe is packed with veggies. It has tomatoes, carrots, and zucchini, and also some fresh herbs. And unlike many lasagna recipes, it doesn’t have any cheese! It’s hard to imagine lasagna being healthier than this, yet it still tastes like a rich and decadent meal.
- Fast and easy. You don’t tend to think of lasagna as being a food that’s quick or easy to make. But that’s exactly what this recipe is. It’s so easy to cook, and it only takes 30 minutes. You can easily whip it up on a weeknight after work for an easy dinner that will make you feel great.
- Reheats well. I’m a huge fan of reheatable meals, and this lasagna reheats so well. Whether you just want leftovers around the house or are packing a meal for work, this vegetarian lasagna is a great option. You can quickly reheat it in a microwave, and it tastes just as good the next day.
What You’ll Need
Here are the ingredients you’ll need to make this quick and easy lasagna. Make sure to check out the recipe card at the bottom of the page to see the specific quantities for each ingredient.
- Lasagna noodles: You’ll need to break these into thirds.
- Olive oil
- Butter: Use unsalted butter for this recipe.
- Canned diced tomatoes
How to Make Skillet Vegetable Lasagna
Here’s how to make this 30-minute lasagna. It’s so easy!
- Prep. Preheat your oven to 425˚F.
- Cook the noodles. Boil the lasagna noodles for 7 minutes, or until al dente.
- Sauté the onions. While the pasta cooks, heat a large skillet over medium heat and add the oil and butter. Then add the onions and cook for 2 minutes.
- Add the garlic. Stir in the garlic and sauté for about 20 seconds.
- Cook the veggies. Add the carrots and zucchini to the skillet, and season with salt and pepper. Cook while occasionally stirring until the vegetables are slightly tender. This should take 7 to 8 minutes.
- Add the noodles. Layer the lasagna noodles on top of the vegetables.
- Cover with tomatoes. Pour the canned tomatoes on top.
- Add the basil. Put the basil in the skillet and stir to combine.
- Bake. Place the lasagna in the oven for 10 minutes, then serve.
Tips and Tricks
Here are a few tricks to keep in mind when you make this hearty skillet lasagna.
- Salt the water. For best results, always salt the water when you cook pasta. Adding salt to the water seasons the lasagna noodles, which adds an extra element of flavor to the dish.
- Get creative with the veggies. I add carrots and zucchini to this recipe, but you can add almost any vegetables that you want. If you have veggies in the fridge that you’re trying to get rid of before they go bad, throw them in. If a certain vegetable is in season where you live, add some of it. This recipe will be just as good if you mix up the veggies in it.
- Don’t overcook the pasta. When in doubt, it’s best to undercook the lasagna noodles. They’re going to cook more in the oven as they absorb the juice from the tomatoes, so you don’t need to worry about them ending up undercooked. But if you overcook the pasta and then bake it for 10 minutes, it will end up a little bit mushy.
Here are the answers to some commonly-asked questions about skillet vegetable lasagna.
You can easily make this recipe vegan. It has a tablespoon of butter but otherwise doesn’t have any animal products. To make this pasta dish vegan, just replace the butter with an extra tablespoon of olive oil.
Definitely. You can prep this recipe by doing everything except baking it. Then, whenever you’re ready to eat dinner, throw it in the oven until it’s done.
I don’t think this lasagna recipe needs cheese, but if you’re a big fan of cheese in lasagna, then feel free to add some. Just place some mozzarella or parmesan on top of the lasagna before you put it in the oven.
Lasagna is a classic Italian dish, so I love to serve it with some classic Italian sides. Here are some of my go-to side dishes to serve with one pan skillet lasagna.
- Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce
- Rosemary and Garlic No-Knead Skillet Bread
- Lemon Kale Caesar Salad
- Grilled Shrimp Caesar Salad with Homemade Light Caesar Dressing
- Italian Sausage Soup with Kale and Beans
How to Store and Reheat Leftovers
- This lasagna will last for 5 days in the fridge as long as you store it in an airtight container.
- Reheat in the microwave in 30-second increments until warm all the way through.
Can This Recipe Be Frozen?
- You can freeze this dish for a super easy and healthy meal anytime. Make sure the lasagna is fully cooled, then store it in an airtight container and keep it in the freezer for 3 to 4 months.
- Be sure to thaw the lasagna fully before reheating it.
More Easy Vegetarian Dinners
Need some more vegetarian dinners to make? Don’t worry, I’ve got you covered! Here are some of my favorite recipes.
- Portobello Mushroom Fajitas
- Creamy Tortellini Soup
- Zucchini Egg Bake
- Cream of Mushroom Soup with Rice
- Flatbread Pizza with Grilled Corn and Mozzarella
Skillet Vegetable Lasagna
- 8 sheets lasagna noodles, broken into thirds
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 small zucchini, diced
- salt and fresh ground black pepper, to taste
- 28 ounces can diced tomatoes, undrained
- 2 tablespoons chopped fresh basil
- grated parmesan cheese, for serving, optional
- Preheat oven to 425˚F.
- Boil the lasagna noodles for 7 minutes.
- Meanwhile, heat a large skillet over medium heat and add the olive oil and butter. Toss in the onions and cook for 2 minutes.
- Add the garlic and cook for 20 seconds.
- Stir in the carrots and zucchini, and season with salt and pepper. Continue to cook, stirring occasionally, for 7 to 8 minutes, or until the vegetables are slightly tender.
- Drain the cooked lasagna noodles and layer them on top of the vegetables in the skillet.
- Top the noodles with the diced tomatoes and stir in the chopped basil.
- Remove the skillet from the heat and bake in the oven for 10 minutes.
- Remove from oven; top with grated parmesan cheese, if using, and serve.
- Lasagna Noodles: This recipe calls for 8 lasagna noodles, which should be broken up into thirds before boiling them.
- Vegetables: I used carrots and zucchini, but you can use almost any chopped vegetables, including frozen veggies.
- You can prep this recipe ahead of time by doing everything except baking it. When you’re ready to eat dinner, put it in the oven for 10 minutes or until it’s heated through.
- Store leftovers in an airtight container and keep them in the fridge for 5 days or in the freezer for 3 to 4 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.