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Skillet Veggie Lasagna

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 -6 servings 1x


This skillet vegetable lasagna recipe is easy to make on the stovetop, it’s chock-full of delicious veggies, and it’s so delicious!


  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 small carrot, peeled and diced
  • 1 small red bell pepper, cored and diced
  • 1 small zucchini, diced
  • 4 garlic cloves, minced
  • Kosher salt and black pepper
  • 8 whole uncooked lasagna noodles, each broken into 34 pieces
  • 1 (24-ounce) jar good-quality pasta sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup ricotta cheese
  • 4 ounces mozzarella ball, torn into pieces (or 1/2 cup shredded mozzarella)
  • toppings: shredded fresh basil leaves, grated Parmesan, extra crushed red peppers


  1. Heat oil in a large oven-proof skillet over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add in the carrot, red bell pepper, and zucchini, and sauté for 4-5 minutes, stirring occasionally, until the veggies are tender and the onion is soft and translucent.  Add in the garlic and a generous pinch of salt and pepper, and stir to combine.  Sauté for 2 more minutes, stirring occasionally, until fragrant.
  2. Add in the lasagna noodles on top of the veggies in an even layer.  Then pour the pasta sauce, crushed tomatoes, and red pepper flakes evenly on top of them.  Gently toss the noodles so that they are completely coated in the sauce.
  3. Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium and simmer for 15-20 minutes, giving the entire mixture a gentle but thorough stirring every few minutes, until the noodles are al dente.
  4. Set your oven to “broil”.
  5. Gently stir in the ricotta cheese until it is mostly combined.  Then sprinkle the torn (or shredded) mozzarella evenly on top of the lasagna mixture.  Broil for 1-2 minutes, until the cheese is melted and slightly golden on top.  (Or, if you want to make this 100% on the stovetop, you can also cover your pan with a lid for 4-5 minutes and let the steam melt the cheese.)
  6. Remove and serve immediately, topped with shredded basil, Parmesan and extra crushed red pepper if desired.