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Overhead view of vegetarian lasagna in a cast iron skillet.
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Vegetarian Lasagna Skillet

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!
Course Main Course
Cuisine Italian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 278kcal
Author Sara

Equipment

  • 12" cast iron skillet

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. onion powder
  • ½ tsp. fine sea salt
  • 4 cups packed spinach
  • 1 can (14oz) diced tomatoes
  • 1 jar (24oz) spaghetti sauce
  • 1 10oz box lasagna noodles (gluten free if needed)
  • 1 cup shredded mozzarella
  • 8 oz fresh mozzarella, thinly sliced
  • 6-10 fresh basil leaves (optional)

Instructions

  • 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. 

Nutrition

Calories: 278kcal | Carbohydrates: 20g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 1227mg | Potassium: 868mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3556IU | Vitamin C: 53mg | Calcium: 391mg | Iron: 4mg