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!
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.