Vegetable Lasagna

This flavorful lasagna dish is made in one skillet for easy cleanup.

vegetable lasagna

Vegetable Lasanga

Chef Tom
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 419 kcal


  • cast iron skillet


  • 2 tablespoons olive oil divided
  • 12 ounces zucchini cut lengthwise into 1/4-in.-thick slices, divided
  • 1 1/2 cups yellow onion thinly sliced
  • 8 oz sliced cremini mushrooms
  • 4 cups baby spinach
  • 3 garlic cloves thinly sliced
  • 28 oz can unsalted crushed tomatoes, divided
  • 1/2 teaspoon kosher salt
  • 4 1/2 no-boil lasagna noodles
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded low-moisture part-skim mozzarella cheese


  • Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of the zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; saute for 6 minutes. Stir in spinach and garlic; cook for about 1-2 minutes. Remove pan from heat.
  • Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; season with salt. Arrange noodles over top. Spread remaining tomatoes over the noodles; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done.
  • Remove pan from heat. Preheat broiler with oven rack in top position.
  • Sprinkle mozzarella over the top; broil 3 minutes or until melted and lightly browned.


Calories: 419kcalCarbohydrates: 31gProtein: 29gFat: 22gSaturated Fat: 10gCholesterol: 57mgSodium: 1032mgPotassium: 1365mgFiber: 7gSugar: 16gVitamin A: 3931IUVitamin C: 48mgCalcium: 754mgIron: 5mg
Keyword vegetable
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