This vegetarian skillet lasagna is an easy one-pan dinner loaded with vegetables, lentils, ricotta, and plenty of melty mozzarella. Skip the layering and the oven — this stovetop lasagna comes together in about 45 minutes and delivers all the rich, saucy, cheesy comfort of the classic.
A one pan wonder
I'm a big fan of lasagna. Like, I consider Garfield a kindred spirit, kind of big fan. I love that you can have a complete meal layered in there, with all the veggies, carbs, and protein you need. I love that it's freezer-friendly. And I love that it's so dang delicious.
But I don't always have the bandwidth for all that layering, ya know? And I wanted to create a stovetop lasagna recipe where I could really pump up the veggies and stir in some lentils, but still have it be cheesy and bubbly and so, so delicious. A whole vibe of a lasagna, if you will.
And so, after many, many very delicious trials to get it exactly right, this vegetarian skillet lasagna was born. And, you guys, she's a beaut. A fine addition to our collection of nourishing vegetarian pasta recipes, if I do say so myself.
We've got SO many veggies up in there. Carrots and cauliflower and zucchini, oh my! And rather than breaking up lasagna noodles, tender mafalda corta pasta is simmered right in the sauce. Similar to our Vegetarian Baked Ziti Recipe, we're stirring in some lentils for extra protein, along with enough cheese that they might consider taking my internet Nutrition Lady license away.
Having said that, most of it is ricotta (and that's more protein!) except the big mozza finish, which is going to make the cheese pull of your dreams. Your DREAMS!!
And. And!! The whole thing is simmered on your stovetop in one pan. One-pan stovetop lasagna! I mean, c'mon. I like finishing it under the broiler for a few mins to get that cheese extra bubbly, and I recommend you do the same.
Ok, less talking. More lasagna making. Let's do this!
Let's make vegetarian skillet lasagna together!
Ok, my friend, let me show you how it's done. You'll find specific quantities and detailed instructions in the printable recipe card at the end of this post, but for now let's walk through it step-by-step.
Step 1: sauté the veggies
Ok, first things first, heat some olive oil in a large deep skillet over medium heat. Add your diced onion and cook for 3 minutes, until translucent. Add the minced garlic and cook for 30 seconds more.
Now add the carrots and cauliflower florets, and sauté for 6–8 minutes, until the cauliflower begins to brown. Add the zucchini, and sauté for 2–3 minutes, until it begins to soften.
A note from Katie 👩🏻🍳 When it comes to chopping your veggies, size matters! I like to keep the cauliflower florets really small here, about the same size as the zucchini, if not a little smaller. I like to slice the zucchini into half moons, and the carrots should be quite a small dice.
Step 2: season
Now we're going in with tomato paste, oregano, thyme, and red pepper flakes. Yum yum.
We're going to cook this for about 1 minute, until the tomato paste darkens slightly. And then we're going to deglaze the pan with a little red wine or vegetable broth to lift all that flavor off the bottom.
Step 3: stir & simmer
First, stir in the lentils.
Then, add the marinara sauce and vegetable broth.
Bring the mixture to a gentle simmer.
Step 4: add the pasta
Add the dry mafalda corta (or break the lasagna noodles into small pieces) and press it into the sauce. Cover and simmer for 10–12 minutes, stirring occasionally.
If you don't have a lid that fits your skillet, you can cover it with foil while the pasta cooks.
Stir in baby spinach if you're using it, and simmer until wilted.
Step 5: add the cheese
Dollop the ricotta mixture over the surface, and then scatter torn mozzarella between the dollops. Sprinkle the remaining ½ cup Parmesan over the top.
Cover and cook 3–5 minutes until melted. If you feel called to (I certainly do), broil for 2–3 minutes to brown the top.
Step 6: cool & serve
I mean, hello. Come to mamma. Just try not to burn your mouth.
Vegetarian Skillet Lasagna with Lentils, Ricotta & Mozzarella
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 small yellow onion diced (½ cup diced)
- 4 cloves garlic minced (2 Tablespoons)
- 1 cup diced carrot small dice
- 2 cups cauliflower florets ½-inch pieces
- 2 cups sliced zucchini quarter moons
- 2 Tablespoons tomato paste
- 1½ teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes optional
- salt and black pepper
- ¼ cup red wine or vegetable broth for deglazing
- 28 ounces marinara sauce
- 2 cups vegetable broth
- 1½ cups cooked green lentils 1 14-ounce can, drained and rinsed
- 8 ounces dry mafalda corta pasta or broken lasagna noodles
- 2-3 ounces baby spinach
- 1 cup ricotta
- 1 cup grated Parmesan
- salt and pepper
- 8 ounces fresh mozzarella torn into pieces
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add the diced onion, and cook until translucent, 3 minutes.1 Tablespoon extra-virgin olive oil, 1 small yellow onion
- Add the garlic and cook for 30 seconds.4 cloves garlic
- Add carrot and cauliflower; sauté 6–8 minutes until cauliflower begins to brown.1 cup diced carrot, 2 cups cauliflower florets
- Add zucchini; cook 2–3 minutes.2 cups sliced zucchini
- Stir in tomato paste, oregano, thyme, and red pepper flakes. Season with salt and pepper. Cook 1 minute, until the tomato paste starts to darken.2 Tablespoons tomato paste, 1½ teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon red pepper flakes, salt and black pepper
- Add red wine (or broth) and simmer 1-2 minutes, scraping up the browned bits from the bottom of the pan.¼ cup red wine
- Stir in cooked lentils, followed by the marinara.28 ounces marinara sauce, 1½ cups cooked green lentils
- Pour in 2 cups of vegetable broth and bring to a gentle simmer.2 cups vegetable broth
- Add dry mafalda corta, pressing it into the sauce.8 ounces dry mafalda corta pasta
- Lower the heat, cover, and simmer 10–12 minutes.
- Add more broth as needed (up to ~1 additional cup) to keep the sauce loose.
- Stir in baby spinach and cook until wilted, 1–2 minutes.2-3 ounces baby spinach
- In a small bowl, combine ricotta, ½ cup Parmesan, and a pinch of salt and pepper.1 cup ricotta, 0.5 cup grated Parmesan, salt and pepper
- Reduce the heat to low. Dollop ricotta mixture over the surface.
- Scatter torn mozzarella between the dollops.8 ounces fresh mozzarella
- Sprinkle the remaining ½ cup Parmesan over the top.0.5 cup grated Parmesan
- Cover and cook 3–5 minutes until melted.
- Optional: Broil for 2–3 minutes to brown the top (if the skillet is oven-safe).
- Let rest 2 minutes before serving.
Notes
- Nutrition values are an estimate only
- I used my Le Creuset braiser pan with a lid for this recipe, which has a 3.5L capacity. It was quite full by the end, so you definitely need something of a similar size.
- A deep cast-iron skillet would work fine as well.
- If you don't have a lid, you can cover with a baking sheet while the lasagna simmers.
- I love mafalda corta pasta for this recipe as it has a lasagna-like look and you don't need to break it up. I hope you're able to find it! If not, you can break up long mafalda noodles, break up traditional lasagna noodles (not no-boil noodles) or use another short pasta.
Heather says
This is delicious!
Katie Trant says
I think so, too!
Sue says
I don't know what marinara sauce is other than it sounds fishy. Can I sub white sauce made with fish stock or is it a tomato based sauce
Katie Trant says
Hi Sue. Marinara sauce is a classic Italian tomato sauce. It's easy to make a homemade version (crushed tomatoes, garlic, olive oil, and some herbs) but should be readily available in jars at your grocery store as well.