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This Vegetarian Skillet Lasagna is not only easy to make it's also ridiculously delicious. Layer everything in your skillet, pour yourself a glass of wine, then walk away until dinner finishes making itself.
It's confession time …
I could eat this vegetarian skillet lasagna every. single. day. It's everything you want lasagna to be (read: a rich, cheesy hug on a plate) but so easy to make. You basically layer everything into your skillet then pour yourself a glass of wine and chillax while dinner finishes making itself.
Vegetarian skillet lasagna is where it's at, yo.
It's been so bananas busy around here lately that quick and easy dinners have saved. my. life. That and the fact that my handsome man is crazy super awesome and has taken over 90% of the cooking these days. He's seriously the best. #luckylady
See all that gooey, melty and in some parts crispy cheese? Oh, baby, she's a makin' my heart a beat. It's pretty rare you'll find me sharing cheesy, carb-y recipes here on TEM, and looking at these pictures I can't think of one reason why that is?
I think you may be seeing more PASTAAAA popping up around here.
I love (love love) serving this vegetarian skillet lasagna topped with an easy to make kale olive pesto. If you're not a fan of olives or prefer something a little more traditional, you can always opt for a basil pesto instead.
Or you can get all crazyyy and swap the kale for arugula, spinach or even parsley. Go wild, girl!
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More Delicious Pasta Recipes:
- Red Wine Spaghetti with Chorizo and Black Kale
- Creamy Tomato Pasta
- Spaghetti Squash Lasagna Boats
- Easy Lasagna
- 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)
- 1 cup basil (see notes)
- ¼ cup pitted black olives
- 2 tablespoons olive oil
- Juice from ½ lemon
- ¼ cup walnuts (chopped)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.