Easy Cheesy Veggie Skillet Lasagna

There’s something magical about a warm, hearty meal that brings family and friends together, and that’s exactly what you’ll find with this Easy Cheesy Veggie Skillet Lasagna. I remember the first time I made this dish; it was a chilly evening, and I was craving something comforting yet wholesome. The idea of layering fresh vegetables with creamy cheese and rich tomato sauce instantly made my mouth water. As the lasagna baked, the aroma filled my kitchen, and I knew I was onto something special. Each bite of this lasagna is packed with flavor and goodness, making it the perfect dish for any gathering or a cozy night in.

What Goes Into Easy Cheesy Veggie Skillet Lasagna

The ingredients for this Easy Cheesy Veggie Skillet Lasagna come together to create a symphony of flavors and textures. Each ingredient plays a vital role, contributing to the overall deliciousness of the dish.

• 2 tablespoons olive oil – This healthy fat is essential for sautéing the vegetables, adding a rich flavor base to the lasagna.
• 1 cup diced onion – Onions add depth and sweetness, making them a key player in the flavor profile.
• 2 medium cloves garlic – Garlic enhances the flavor of the veggies, bringing warmth and aroma to the dish.
• 1 cup sliced button mushrooms – Mushrooms provide a meaty texture and earthy flavor that complements the other ingredients beautifully.
• 1 cup diced zucchini – Zucchini adds moisture and a slight crunch, balancing the creaminess of the cheese.
• 1 cup baby spinach leaves – Spinach is packed with nutrients and adds a pop of color and freshness.
• 3 cups Italian tomato sauce – This sauce acts as the flavorful glue, tying all the layers together.
• Salt and pepper to taste – Essential for seasoning and enhancing the flavors of the ingredients.
• 8 ounces lasagna noodles – These noodles are the foundation of the dish, providing structure and heartiness.
• 3 cups shredded mozzarella cheese – Mozzarella is gooey and melty, making it a staple in lasagna.
• 15 ounces part-skim ricotta cheese – Ricotta adds creaminess and richness that elevates the texture.
• 1/4 cup shredded Parmesan cheese – A sprinkle of Parmesan on top adds a salty, nutty finish to the dish.
• 1 2-inch or larger cast-iron skillet – This versatile cookware is perfect for both stovetop and oven use.

Cooking Instructions for Easy Cheesy Veggie Skillet Lasagna

Making the Easy Cheesy Veggie Skillet Lasagna is a fun and rewarding experience. With each step, you’ll see the dish come to life, filling your kitchen with delightful aromas. Let’s get started!

1. Preheat your oven to 375 degrees Fahrenheit. This ensures that the lasagna bakes evenly, producing a golden, bubbly top.
2. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Pour in the olive oil and let it warm up. You’ll know it’s ready when it shimmers slightly.
3. Add the diced onion and cook for a few minutes, stirring frequently, until they start to soften and turn translucent. The aroma will be heavenly!
4. Next, toss in the garlic and sauté for about a minute, stirring continuously to prevent burning. You’ll see the onions and garlic blend beautifully.
5. Now, add the zucchini and mushrooms. Sauté these for three to four minutes until the zucchini is tender and the mushrooms begin to soften.
6. Pour the Italian tomato sauce over the sautéed veggies, stirring to combine. You want everything to be coated in that rich sauce.
7. Stir in the baby spinach leaves and cook for an additional minute. As the spinach wilts, it will infuse the sauce with its vibrant flavor.
8. Now, taste the sauce and add salt and pepper as desired. This will really enhance the flavors.
9. Remove the skillet from heat. Take out all but one cup of the sauce from the pan. This will be the base for your lasagna layers.
10. Spread the remaining sauce evenly in the bottom of the pan. Cover this with a layer of lasagna noodles, placing them in a single layer. Don’t worry about making them perfect; just cover most of the sauce.
11. Spoon dollops of ricotta cheese across the noodles, about five or six mounds. You want a third of the total ricotta spread across this layer.
12. Add a third of the remaining sauce over the ricotta, spreading it gently with the back of a spoon. Then, sprinkle a third of the mozzarella cheese over the top.
13. Repeat the layering process: add another layer of lasagna noodles, followed by another round of ricotta, sauce, and mozzarella. It’s all about those glorious layers!
14. Finally, spoon the remaining sauce on top and spread it evenly. Add the remaining ricotta, sprinkle with the last of the mozzarella, and finish with a generous layer of Parmesan cheese.
15. Place the skillet in the oven and bake for about 30 minutes. You’ll know it’s done when the cheese is bubbly and golden, and the pasta is cooked through.
16. Remove the skillet from the oven and let it cool for about five minutes before serving. This resting time helps everything set and makes it easier to cut into portions.

Make It Your Own

The beauty of the Easy Cheesy Veggie Skillet Lasagna is that you can personalize it to suit your tastes and pantry! Here are some great tips to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for a quick meal.
• Freezing: You can freeze this lasagna before baking. Just assemble it in the skillet, cover tightly, and freeze for up to three months. When ready to bake, add an extra 10 to 15 minutes to the cooking time.
• Pairing: Serve this dish with a fresh salad or some garlic bread for a complete meal experience.
• Vegetable Variations: Feel free to swap out zucchini and spinach for other seasonal veggies like bell peppers or broccoli.
• Spice it up: Add your favorite spices or a pinch of red pepper flakes for a delightful kick.

Great Combinations for Easy Cheesy Veggie Skillet Lasagna

When it comes to serving the Easy Cheesy Veggie Skillet Lasagna, the possibilities are endless!

• Pair with a crisp salad: A simple green salad with a light vinaigrette complements the richness of the lasagna beautifully.
• Perfect for gatherings: This dish is ideal for family dinners, potlucks, or casual gatherings with friends.
• Storage tips: If you have leftovers, make sure they cool before placing them in an airtight container for up to three days.
• Enjoy any time of year: This lasagna is perfect for all seasons, making it a versatile dish to have in your repertoire.
• Seasonal variations: Consider using seasonal vegetables to keep the dish fresh and exciting throughout the year.

FAQ

Conclusion

The Easy Cheesy Veggie Skillet Lasagna is truly a comforting and satisfying dish that everyone will love. Its blend of fresh vegetables combined with rich, creamy cheese creates a delightful meal perfect for any occasion. I encourage you to try making this dish for your next family dinner or get-together. You won’t regret it, as it’s bound to become a favorite on your recipe roster.

Easy Cheesy Veggie Skillet Lasagna

The ultimate comfort food, this Easy Cheesy Veggie Skillet Lasagna is a creamy, cheesy delight packed with wholesome vegetables. Perfect for an easy weeknight dinner or a cozy gathering, it’s sure to satisfy your cravings. Make it tonight for a deliciously memorable meal!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Equipment

• Cast-Iron Skillet

Ingredients

  

• 2 tablespoons Olive oil
• 1 cup Diced onion (about 1/2 medium onion)
• 2 cloves Garlic (diced)
• 1 cup Sliced button mushrooms
• 1 cup Diced zucchini (about 1 small)
• 1 cup Baby spinach leaves
• 3 cups Italian tomato sauce or other tomato-based pasta sauce of your choice
• Salt to taste
• Pepper to taste
• 8 ounces Lasagna noodles (about 1/2 pound, broken into 3 – 4 inch pieces)
• 3 cups Shredded mozzarella cheese (about 12 ounces)
• 15 ounces Part-skim ricotta cheese (whole milk ricotta works fine too)
• 1/4 cup Shredded Parmesan cheese
• 1 12-inch or larger Cast-iron skillet (or other oven-proof skillet)

Instructions

 

• Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add diced onion, stirring frequently, until they begin to soften. Add the garlic, sautéing for another minute. Add the zucchini and mushrooms and sauté for 3 to 4 minutes until the zucchini is tender and the mushrooms soften.
• Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
• Remove pan from heat. Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of lasagna noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
• Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of lasagna noodles. Repeat with another layer – ricotta, sauce, mozzarella, and lasagna noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
• Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
• Remove from oven and allow to cool for about 5 minutes, then serve.

Notes

• Tip 1: Storage: Store leftovers in an airtight container for up to three days.
• Tip 2: Freezing: You can freeze this lasagna before baking for up to three months.
• Tip 3: Pairing: Serve this dish with a fresh salad for a complete meal.
• Tip 4: Vegetable Variations: Swap out veggies based on what’s in season.
• Tip 5: Spice it up: Add red pepper flakes for a delightful kick.

Keyword cheesy vegetable lasagna, easy vegetarian lasagna, one pan lasagna, simple skillet lasagna