Vegetarian Skillet Lasagna

Quick and easy dinner recipe comin’ atcha! This vegetarian skillet lasagna is everything you love about traditional lasagna: it’s a cheesy, warm hug on a plate. All you do is layer everything into your skillet and let it work its magic. You’ll have a hearty meal on the table in less than an hour!

This vegetarian skillet lasagna is my favorite way to get all the cozy, cheesy comfort of classic lasagna without turning on the oven or dirtying every dish in the kitchen. Everything happens right in one skillet on the stovetop — onions and garlic soften in olive oil, tomatoes simmer into a rich sauce, and broken lasagna noodles cook directly in it until tender. The result is saucy, layered, and deeply satisfying, with zero fuss.

Once the noodles are perfectly cooked, I dollop in ricotta, shower everything with mozzarella and Parmesan, and let the heat melt it into something gloriously gooey. If I have a few extra minutes, I’ll slide the skillet under the broiler to brown and bubble the cheese on top — totally optional, but so worth it for those golden, stretchy bits. The finish is creamy, saucy, and full of texture, with soft noodles and pockets of melted cheese in every scoop.

A swirl of olive pesto or classic basil pesto at the end adds a punch of savory richness, and fresh herbs or extra Parmesan make it feel complete. It’s the kind of one-pan dinner that delivers big lasagna energy with far less effort — and somehow still manages to make everyone at the table very happy.

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4.97 stars (53 ratings)

Vegetarian Skillet Lasagna Recipe

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

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Quick and easy dinner recipe comin' atcha! This vegetarian skillet lasagna is everything you love about traditional lasagna: it's a cheesy, warm hug on a plate. All you do is layer everything into your skillet and let it work its magic. You'll have a hearty meal on the table in less than an hour!

4

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion (finely minced)
• ▢ 28 ounce can crushed or diced tomatoes
• ▢ ½ cup water
• ▢ 2 teaspoons honey
• ▢ 1 teaspoon balsamic vinegar
• ▢ 3 cloves garlic (finely minced)
• ▢ ½ teaspoon sea salt (more to taste)
• ▢ 9 sheets lasagna noodles
• ▢ 1 cup ricotta
• ▢ ½ cup parmesan
• ▢ 1 mozzarella ball (or sub ½ cup grated mozzarella)

Olive Pesto

• ▢ 1 cup basil (see notes)
• ▢ ¼ cup pitted black olives
• ▢ 2 tablespoons olive oil
• ▢ Juice from ½ lemon
• ▢ ¼ cup walnuts (chopped)

Instructions 

• Heat the olive oil in a medium-sized skillet over medium-high heat. (Use an ovenproof skillet if you plan on broiling the lasagna in step 5.) Add the onion and cook until it is golden, about 5 minutes. Remove the pan from the heat.
  2 tablespoons olive oil, 1 medium onion
  
• Add the can of tomatoes, water, honey, balsamic vinegar, garlic, and salt to the skillet and stir.
  28 ounce can crushed or diced tomatoes, 2 teaspoons honey, 1 teaspoon balsamic vinegar, 3 cloves garlic, ½ teaspoon sea salt, ½ cup water
  
• Break the lasagna sheets into thirds. Push the sheets into the sauce (this part gets a little messy!) to create roughly three layers. Don't worry about it being perfect. Top with the ricotta and then the parmesan cheese. Cover the skillet with a lid or loosely with foil and bring it to a simmer over medium heat. Reduce the heat to low and let the lasagna cook until the noodles are soft, about 25-30 minutes.
  9 sheets lasagna noodles, 1 cup ricotta, ½ cup parmesan
  
• Meanwhile, prepare the kale olive pesto. Place all the pesto ingredients into a food processor and pulse until combined.
  1 cup basil, ¼ cup pitted black olives, 2 tablespoons olive oil, Juice from ½ lemon, ¼ cup walnuts
  
• When the lasagna noodles are soft, slice the mozzarella ball and scatter it over the top of the lasagna. Let the mozzarella melt for a few minutes. OPTIONAL: Broil the lasagna for a few minutes so the mozzarella browns a little. Let the lasagna rest for 10 minutes before you serve it. Serve the vegetarian skillet lasagna with the pesto on top.
  1 mozzarella ball
  

Notes

If you don’t have basil, you can use parsley, kale, or even arugula. 

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 585kcal (29%), Carbohydrates: 67g (22%), Protein: 20g (40%), Fat: 29g (45%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Cholesterol: 22mg (7%), Sodium: 537mg (23%), Potassium: 934mg (27%), Fiber: 7g (29%), Sugar: 14g (16%), Vitamin A: 2322IU (46%), Vitamin C: 44mg (53%), Calcium: 292mg (29%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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