This easy skillet vegetable lasagna calls for simple ingredients, one pan, and a little bit of time. It’s loaded with veggies and or course all the goodness of real food. Making lasagna in a skillet is so much easier than the typical pan lasagna.
We’ve been making skillet lasagna for a while, so I’m super excited to be able to share this recipe with you! This skillet starts by sautéing up a bunch of veggies and adding some seasonings, spaghetti sauce, diced tomatoes, and lasagna noodles. Oh, and let’s not forget about the fact that it’s topped with fresh mozzarella!
I use gluten-free lasagna noodles (brown rice noodles), but these can easily be replaced by whole wheat lasagna noodles if you prefer.
Keeping Your Sauce Clean
When looking for spaghetti sauce and diced tomatoes make sure you are reading the ingredient list. Most spaghetti sauces and canned tomatoes contain unnecessary added ingredients like sugar and preservatives. My go-to for both is Organico Bello. Both their speghetti sauce and diced tomatoes contain only the ingredients you would use to make it from scratch. Especially the diced tomatoes… they contain, wait for it… just tomatoes!
There are many other brands that contain real ingredients without added sugars or preservatives, you just need to read the ingredients. It’s a little harder to find organic diced tomatoes that contain just tomatoes, but they are out there!
Need some more pasta inspo? Check out my gluten-free baked butternut squash mac and cheese.
If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Skillet Vegetable Lasagna
Skip the oven and cook your lasagna in a skillet! One pan, easy prep, and everything cooks right in the skillet on the stove. Still comforting and so much easier than traditional lasagna.
- 1 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 yellow onion, chopped about 1 cup
- 2 zucchinis, chopped about 2 cups
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. onion powder
- 1/2 tsp. fine sea salt
- 3 cups packed kale, stems removed
- 1 10 oz box of lasagna noodles gluten-free if needed
- 1 can (14oz) diced tomatoes
- 1 jar (24oz) spaghetti sauce
- 8 oz fresh mozzarella, thinly sliced
- 6-10 fresh basil leaves
Heat the olive oil in 12" skillet over medium-high heat. Add garlic, onion, and zucchini and cook until veggies are softened; about 5-8 minutes. Add dried basil, dried oregano, onion powder, salt, and kale and cook for an additional 1-2 minutes so kale can begin to wilt.
Break up half of the lasagna noodles and place over veggies. Pour half of the spaghetti sauce and half of the diced tomatoes over noodles. Break up the other half of the lasagna noodles and place on top of tomatoes and sauce. Pour remaining spaghetti sauce and diced tomatoes on top of the 2nd layer of lasagna noodles. Spread sauce around to ensure all noodles are covered.
Reduce heat to medium-low and cover skillet. Continue to cook for about 30 minutes, or until noodles are tender. About half way through cooking time stir the lasagna and ensure all noodles are fully covered in sauce.
Once noodles are cooked, top the lasagna with mozzarella slices and basil leaves and recover skillet. Continue cooking over low heat for about 2-5 minutes, or until cheese is melted.
Serve and enjoy!
- I limit my dairy, but you could easily add in a cup of shredded parmesan or mozzarella (sprinkle it in when adding the noodles and sauce) into the lasagna to make it extra cheesy.