Prep to finished meal in just 30 minutes, Easy Skillet Vegetable Lasagna is loaded with zucchini, yellow squash, onions, and mushrooms in a zesty and cheesy tomato sauce. Healthy and super delicious, this zucchini lasagna skillet can be prepared AND cooked in less time than it takes to do the prep (cooking noodles and making fillings) for a traditional baked lasagna.
Believe it or not, this simple vegetarian lasagna is cooked and served all in one pan, too. Sauté the veggies, simmer the sauce, and cook the noodles in one skillet. Stove-to-table and easy clean-up, what’s not to love?
Easy Skillet Vegetable Lasagna
The idea of a healthy vegetable lasagna wasn’t at the top of my husband’s dinner wishlist, but after trying my easy zucchini skillet lasagna he had to admit a no-meat lasagna was actually pretty good. Now, that’s saying a lot coming from my John!
He thinks a meal without meat is just a snack. You know, he’s a meat-and-potatoes kind of guy.
Sometimes, though, it’s good to mix things up. Even for a guy that’s normally not a zucchini fan.
“Try it, you’ll like it,” I say.
“Not bad,” he says as he takes another bite. I’ll take that as a thumbs up!
With squash plentiful this time of year, I like finding new recipes that let zucchini shine. Here’s what you’ll need for this fresh and healthy skillet lasagna:
- Zucchini—one medium-size (about 6 to 8 inches)
- Yellow squash—one medium-size (about 6 to 8 inches)
- Mushrooms—one 8-ounce package
- Oven-ready lasagna noodles—very important to get the ones that don’t need to be cooked first!
- Diced tomatoes—canned, with the juice
- Tomato paste
- Garlic—fresh or jarred minced
- Ricotta cheese
- Mozzarella cheese—thin slices
- Parmesan cheese—grated
- Italian flat-leaf parsley
How to make zucchini skillet lasagna
- Sauté the veggies—zucchini, yellow squash, onion, and mushrooms—in a deep 12-inch skillet. I like to use my cast iron because it looks nice for serving at the table.
- Add garlic—for ultimate flavor—plus the diced tomatoes and tomato paste, and simmer for 5 minutes.
- Add ricotta cheese by the spoonfuls directly into the simmering sauce.
- Break the lasagna noodles in half and nestle into the sauce and cover with thin mozzarella cheese slices.
- Top with a lid and cook just 15 minutes, until the noodles are tender and the cheese is all melty.
- Serve directly from the skillet garnished with Parmesan cheese and chopped fresh Italian parsley.
Why is my zucchini lasagna watery?
Don’t overcook the lasagna, because doing so releases too much liquid. In this recipe, sauté the vegetables for just 5 minutes before adding the remaining lasagna ingredients. Also, it’s important to use the no-cook/oven-ready type of dried lasagna noodles which absorb liquid as they cook.
How many layers should lasagna have?
Always up for debate, the number of lasagna layers can vary. In a baked lasagna, most pans will hold three layers, but I prefer to keep it at two for a saucier lasagna. This skillet lasagna only uses one layer of lasagna noodles, but is still hearty and satisfying.
What is the best way to layer a lasagna?
For baked lasagnas, start with a thin layer of sauce, then noodles, the cheese mixture, more sauce, and repeat. Cover the top layer with mozzarella cheese. For skillet lasagna, make wells in the sauce on the bottom, fill the wells with spoons of ricotta cheese, then lay noodles on top and cover with a little sauce and mozzarella cheese slices.
What should I serve with lasagna?
A nice tossed salad and a loaf crusty French bread are always good options for completing a lasagna dinner. We especially like spreading roasted garlic butter on our bread! Other good salad options include:
More cheesy veggie recipes
- Summer Squash and Zucchini Casserole—a delicious Southern side dish made with yellow squash, zucchini, and corn with a crunchy breadcrumb and Parmesan topping.
- Creamy Spinach Spaghetti Squash Casserole—with spinach, red bell pepper, garlic and THREE kinds of cheese, plus keto-friendly, low-carb, and gluten-free!
- Broccoli Rice and Cheese Casserole—made with fresh broccoli, mushrooms, and cheddar and Parmesan cheeses for extra-cheesy goodness!
- Macaroni and Cheese Casserole—loaded with tender chicken and leafy collard greens for a bold and delicious meal.
Be sure to use the no-cook or oven-ready lasagna noodles that don’t have to be cooked ahead of time for this recipe. They are perfect since they help soak up water from the zucchini resulting in the perfect sauce to noddle ratio.
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 medium zucchini, cut into 1/8-inch slices
- 1 medium yellow squash, cut into 1/8-inch slices
- 8 ounces sliced mushrooms
- 1 teaspoon salt, divided
- 2 teaspoons minced garlic
- 1 15-ounce can diced tomatoes
- 1 16-ounce can tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 4 no-cook lasagna noodles
- 6 mozzarella cheese slices
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
- In a deep skillet over medium high heat, heat the olive oil. Add the onions, zucchini, squash, mushrooms, and ½ teaspoon salt. Cook, stirring occasionally, for 5 minutes, until the vegetables are beginning to soften. Stir in the garlic and cook another 30 seconds, until fragrant.
- Add the tomatoes, tomato paste, oregano, the remaining ½ teaspoon salt, and pepper. Increase the heat to high to bring the mixture to a rapid simmer, then reduce the heat to medium.
- Make 4 to 5 wells and spoon in the ricotta cheese. Break the lasagna noodles in half and lay on top, overlapping as needed. and spooning some of the liquid on top. Cover the noodles with the mozzarella cheese slices.
- Cover the skillet with a lid and cook for 15 minutes, until the noodles are tender and the cheese is melted.
- Sprinkle with Parmesan cheese and chopped fresh Italian parsley and serve directly from the skillet.
Do not cook the noodles ahead of time, and be sure to use the no-cook/oven-ready lasagna noodles.
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Amount Per Serving: Calories: 420Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 933mgCarbohydrates: 47gFiber: 9gSugar: 18gProtein: 24g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!