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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
Oh, and I also used regular fusili pasta
I made this tonight and it was a big hit with the family. I used red lentils because they cook faster and my husband doesn’t like “firm” lentils. Really tasty!
Do you think I can use a different type of pasta here?
Hi Lindsay! Yes, you can use any cut you’d like. Let me know if you have any other questions. Thanks!
Hi there,
This looks delicious – I can’t wait to try it! May I ask what size Staub skillet you were using (the 10″ or the 12″)? I’m about to purchase one and can’t decide between the two.
Thanks!
For this I use the 12 inch, but I use the 10 inch almost everyday! Thanks!!
Woweeee! I knew when I saw this I’d love it and had to make it right away!! Made it Friday night and LOVED it!!! What a genius way to make a lasagna! And I loved the addition of lentils! gave it a nice nuttiness! mmm Thanks for a great recipe!
Unfortunately, despite the sauce boiling the entire time, the lentils took 45 minutes to cook. In that space of time the noodles became overcooked and stuck to the bottom. I would strongly recommend cooking the lentils separately and adding them so you don’t ruin the meal waiting for them to cook (and make everyone wait an extra half hour for lunch) – no one wants to find hard lentils and over cooked stuck-on noodles aren’t fun either. Sorry I can’t recommend this recipe as is.
I am really sorry you had trouble with this. I do like my lentils a little firm so that may have been the issue. Again, very sorry.
Made this tonight. Family really liked it! Again, another keeper. I did have trouble with the lentils and simmered it for 45 min. I will use brown lentils or presoak the green ones next time.
So happy you and your family loved this, thank you!
This is a great recipe!! One thing – for the traditional baked lasagna it is NOT necessary to boil the noodles! The noodles will cook in the tomato sauce when you bake! Just pointing out because you talk about how much work it is, and I myself experienced all that boiling before I learned you can skip that step with no negative effects.
Wow this looks divine! I went veggie for Lent so this perfect! Thank you!
Lots of Love, Lottie | Lifestyle blog to make you smile 🙂
Made this twice now, its really good! Made a couple of substititions, carrots for zucchini, and boiled whole wheat noodles. Only issue I had was both times the lentils were still somewhat hard. Not sure if this is how its supposed to be, but I’ll try soaking them prior next time. Thanks for the easy recipe:)
SO happy you love it! Thank you!! I like the lentils a little firmer, but some people prefer them softer. Have a great weekend! 🙂
This looks unbelievably good! I can’t wait to make this on Saturday for company! Although I don’t have a skillet so I’ll have to use a metal saute pan. I need to buy a skillet; What is the size/diameter of your skillet? Thanks!
I used a 12 inch skillet. Let me know if you have questions and I hope this is a hit! 🙂
brilliant – I hate cooking lasagna noodles!
Thank you!
I made this last night and the whole family loved it. My daughter helped me cook but was skeptical since she likes neither mushrooms nor zucchini but ended up liking it a lot. My only problem was the noodles falling too much apart – I would have liked bigger pieces. But definitely a recipe I will be making again – thank you!
I made this for meatless Monday and it was a huge hit! My husband and oldest child usually don’t love zucchini, but they raved about this lasagna. We are trying to get more vegetarian options in the rotation and this was awesome. Thank you!
Wow! Looks amazing, all that cheesy goodness.