Cast Iron Vegetarian Lasagna Skillet (gluten-free option)

This vegetarian lasagna skillet is made in a trusty cast iron skillet and is comprised of wholesome ingredients like zucchini, spinach, tomatoes, and lots of herbs and spices. Make it gluten-free by using compliant lasagna noodles!

If you know me, then you know I love a quick and easy one-pan meal. Well-seasoned ingredients and minimal cleanup? Sign me up!

This one-pan vegetarian lasagna skillet is made in one of my all-time favorite kitchen essentials — the Lodge 12-inch cast iron skillet. You can do pretty much anything in one of these! It's perfect for a dish like this vegetable lasagna because you're able to cook everything in the same pan — including the noodles — which lets the seasonings build on one another, creating a deeply flavorful dish.

If you love lightened-up (and gluten-free) comfort food like this vegetable lasagna recipe, then you've got to try my spaghetti squash spaghetti bowls and my creamy roasted red pepper pasta!

Why You'll Love This Recipe

• The lasagna noodles cook in the cast iron skillet on the stove (no oven needed) with the other ingredients. Making it a true one-pan meal.
• You can customize this recipe however you like! Want some meat? Throw it in! Want to use different veggies? Go for it! Want to use certain spices not listed below? Try it out!
• This vegetarian lasagna skillet is a hearty, healthy, and clean weeknight meal that comes together in 30/40 minutes (or even less if you do the prep work ahead of time)!
• And best of all, you can get your lasagna fix while remaining gluten-free. Just use gluten-free noodles!

Ingredients

Ingredient Notes and Substitutions

A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific call-outs, and when needed, some tips on keeping the ingredients clean.

LASAGNA NOODLES - I use gluten-free lasagna noodles, but you can use regular lasagna noodles too.

Clean food tip: For regular lasagna noodles, look for ones made with whole wheat and preferably organic. For gluten free, look for noodles made from brown rice, and also preferably organic. My recommendation for both are Delallo and Jovial lasagna noodles.

SPAGHETTI SAUCE - Any of your favorite marinara/spaghetti sauce will work.

Clean food tip: Look for spaghetti sauce that is made from simple/whole food ingredients, does not contain any added sugar, and preferably organic. My favorite spaghetti sauce is Organico Bello (it can be found at most Targets and health food stores).

DICED TOMATOES - You can use chopped or diced canned tomatoes.

Clean food tip: Similar to the spaghetti sauce, look for canned/diced tomatoes that contain simple ingredients with no added sugars or preservatives. I typically use Organico Bello.

VEGGIES - I used yellow onion, zucchini, red bell pepper, and spinach, but you can use any vegetable combination you like or whatever's in your fridge!

Clean food tip: Reference the Environmental Working Group's (EWG) dirty dozen list for recommended organic veggies.

SHREDDED MOZARELLA - It's best to use blocked mozzarella that you shred yourself (it melts better than the pre-shredded, but pre-shredded still works). You could use shredded parmesan in place of the mozzarella too.

Clean food tip: Pasture raised, organic, whole and/or raw milk are all things to look for in dairy to ensure you are getting the most pure/cleanest form.

How to Make This

Start preparing this vegetarian lasagna skillet by heating the olive oil in a 12-inch cast iron skillet over medium-high heat. Once the oil is shiny, swirl it to coat the pan, and then add your chopped veggies.

Cook the vegetables until they're softened, about 5 minutes. Then add the seasonings and cook for an additional 1-2 minutes (stirring frequently).

Next, add the spaghetti sauce, diced tomatoes, and spinach. Mix in with the veggies and bring to a low boil.

Then, break up the lasagna noodles and stir in with the sauce, ensuring the noodles are covered as much as possible with the sauce.

Reduce heat to low and cover the skillet. Continue to cook for about 25 minutes, or until noodles are tender. About half way through cooking time, stir the lasagna and check that all noodles are fully covered in sauce (this ensures that they will cook through).

Once the lasagna noodles are cooked, stir in the shredded mozzarella and top the lasagna with the fresh mozzarella slices and basil leaves. Cover and continue cooking over low heat for about 2-5 minutes, or until cheese is melted.

Serve your vegetarian skillet lasagna, and enjoy!

Expert Tips

• I prefer using a Lodge cast iron skillet because of how well they distribute heat, but you can use a nonstick skillet if you don't own a cast iron one.
• Don't skip mixing the lasagna half way through! You'll risk the veggies burning to the bottom of the pan and the noodles not cooking completely.
• Make this vegetarian skillet lasagna spicy by adding some diced jalapeños, cayenne pepper, or crushed red pepper flakes!
• If you like a crisp topping, you can melt the cheese under the broiler instead of covered on the stove. Just add the chopped basil before serving so it doesn't burn.
• Make this gluten-free by using compliant lasagna noodles!
• This quick and easy vegetable lasagna is great for meal-prepping ahead of a busy week! Just store the cooled leftovers in an airtight container in the fridge for up to 5 days.

FAQs

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