Vegetarian Skillet Lasagna with Lentils, Ricotta & Mozzarella

Close up photo of vegetarian skillet lasagna with a scoop taken out.

Vegetarian Skillet Lasagna with Lentils, Ricotta & Mozzarella

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.

Course Main Course, pasta

Cuisine American, Italian

Diet Vegetarian

Keyword stovetop lasagna, vegetarian lasagna, vegetarian skillet lasagna

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 570kcal

Author Katie Trant

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

US Customary - Metric

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.

Nutrition