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!
Heat extra-virgin olive oil in a large (12”) skillet over medium-high heat. Add garlic, onion, pepper, and zucchini, and cook until veggies are softened (about 5 minutes). Add dried basil, oregano, onion powder, and salt. Cook for an additional 1-2 minutes, stirring frequently.
Add the spinach, diced tomatoes, and spaghetti sauce. Mix in with the veggies and bring to a low boil.
Break up the lasagna noodles and stir in with the sauce. Ensure all noodles are covered in sauce. Reduce heat to low and place a lid on the skillet.
Cook for 25-30 minutes, or until noodles are done to your liking. Half-way through, stir noodles and sauce ensuring all noodles are covered in the sauce.
Once noodles are cooked, stir in the shredded mozzarella and top with the thinly sliced fresh mozzarella. Cover with lid and continue cooking on low until cheese has melted (about 3-5 minutes). Top with fresh basil if desired.
Serve and enjoy!
Notes
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.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months.