Next Post
Coconut Quinoa Pancakes with Citrus Whipped Ricotta and Rosy Blood Orange Jam.
This post may contain affiliate links, please see our privacy policy for details.
Is there anything better than a plate full of lasagna?? The answer is noooooo and this Simple Vegetarian Skillet Lasagna is something you have to try! Vegetarian or not!
Watch the How-To Video Here:
Especially in the dead of winter?? It’s pretty much the only thing I can think about at this very moment. I mean, do you see the all that cheese??
I am dying. All the cheese please!
So we have serious things to chat about today, and when I say serious, I’m talking about this very simple vegetarian skillet lasagna. I’m sure after looking at this gooey deliciousness that you might like to start making this pretty much ASAP, right?!?! I get that, actually, if you are reading this bright and early… I would tell you to add a fried egg and call it breakfast.
That may be kind of weird, but man it would be delicious!
Getting back on topic here, I think I’ve said this before, but my family really loves lasagna. It’s just one of those cozy family dinners that everyone loves. When I make it for the whole fam, I always go the classic route, but last week I just really wanted lasagna, and I really really wanted to do ZERO work to get it.
Like no pasta boiling, pasta layering, sauce making or baking for an hour plus. No, NONE of that please.
Obviously, the whole ZERO work lasagna thing was never going to happen, but this lasagna recipe is the next best thing. Read: ONE skillet, NO layering lasagna noodles, NO boiling lasagna noodles, made in under one hour and actually a pretty healthy veggie filled meal… if you count cheese as healthy, which you should all know by now that I DO. Duh.
Sounds pretty awesome, right???
It totally is, and it’s totally delicious and satisfying… even without any meat! To bulk up the sauce, I used a mix of zucchini, mushrooms and lentils. I am on a big veggies and lentils kick right now. I’ve basically been swapping them for meat in almost any and every thing I make. I know that may sound scary to you meat lovers out there, but can I just say that this skillet lasagna got two thumbs up from my plain eating, meat loving, mother. Her reaction to this meal made me SO happy!
I got my mom to eat lentils!! LENTILS!! YESS. She hates beans and legumes of any kind, so when I can sneak them into her food… AND she actually likes the food, it is a very good day!
P.S. who could not like beans?? Hello bean burritos, beans and rice…cheesy beans?? YUM.
The point is that this lasagna passed the picky eater test. Meaning I feel like you can totally get your kids to eat this. And if you don’t have kids? More for you (leftovers are KILLER)!!
I also feel like this would be another great Valentine’s Day dinner. Shhh, no one needs to know that you didn’t slave over the stove all day long. That can be our little secret. 🙂
As for my cheese choices? Mozzarella, provolone and parmesan, the classic Italian line up.
Nothing better.
And hey, all the veggies and lentils cancel out any issues you may have with the cheese, right?? OF COURSE, no other way to look at. So you see??!!! Here you have a have super yummy, cozy and romantic Valentine’s Day meal that’s pretty simple… and healthy too!
Now all you need is the wine, the chocolate and all the flowers your money can buy…seriously.
Simple Vegetarian Skillet Lasagna.
Servings: 6 Servings
Calories Per Serving: 524 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1 zucchini chopped
- 8 ounces button mushrooms finely chopped
- 1 red pepper seeded + chopped
- 2 cloves garlic minced or grated
- 1 jar roasted garlic or tomato basil pasta sauce
- 1 cup milk
- pinch of crushed red pepper flakes
- 1/2 cup oil packed sun-dried tomatoes oil drained
- 1/2 cup rinsed green lentils
- 6 ounces no boil lasagna noodles
- 2 cups fresh spinach
- 1 cup fresh basil
- 8 ounces mozzarella sliced
- 4 ounces provolone shredded
- 1/3 cup grated parmesan plus more for topping
- pesto, for serving (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.
- Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.
- Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan. Enjoy!
Oh, and maybe some extra parmesan and chunky, garlicy, brown butter basil pesto. OH, oh… and some toasted bread too, obviously.
This post was originally published on February 11, 2016
This might just be my dream dinner. Adding it to my must-make list for the week! 🙂
This looks so delicious and the perfect night-in meal.
This looks so so good!
Kisses from http://poshnessary.com ❤
Made this tonight and it was really good. I liked the coconut milk in it along with the fresh basil – almost a Thai Lasagna. Thank you Tieghan.
This look sooooo delicious! And all that melted cheese, yum! 🙂
Thank you! Have the BEST weekend!
I made this last night and I can’t stop eating it today. So delicious! I can’t wait for your cookbook!
YEAHH!!!! This makes me so happy, thank you! Have a great weekend!
It’s like you’ve read my mind – I’ve been looking for a vegetarian lasagne for a while now. The lentils is a great way to get a meat like texture and I imagine the mushrooms help too.
This looks delicious and I too am a cheese fiend, so more melted cheese please!
hip, hip for cheese!! 🙂
Thank you!
I LOVE lasagne but I agree that sometimes it is just too much effort and takes so long! Your quick version sounds amazing and I may just try it out on Valentines.
Thanks Hannah!
to answer your first question, no, there is nothing better than a plate full of lasagna. this looks incredible. i’ll have to try this.// ▲ conundrumofcoitus.com ▲
haha! Thank you so much! 🙂
Veggies dunked in cheese – yes, gimme this lasagna!
Thanks Naomi! Have a fun weekend! 🙂
Ohhhh I’m excited about this one! (as I am about all your recipes<3)
THANK YOU! It means a lot! 🙂
Tieghan, these pictures are gorgeous! And I love the idea of a rustic, meatless lasagna. I agree, perfect valentine’s day meal!
Thank you!
This recipe is everything! I cannot wait to make it for myself! Also, your photos are stunning!
xx, Caitlin
http://www.wandererandwolf.wordpress.com
THANK YOU!
Quick, easy, AND picky eater approved? What more could a gal ask for? Usually I am all about the classic lasagna, too, but these days something quick that will warm me up without a ton of effort is a necessity. Basically, gimme all the skillet lasagna!
hehe! Thank you so much, Amanda! 🙂
Tieghan! I love the mix of veggies, cheeses and those no-boil noodles! I actually prefer the texture of those noodles. This looks dreamy…pinning so I can make it this weekend!
THANK YOU! Have a great weekend!