Vegetarian Skillet Lasagna

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: May. 21, 2023
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. —Taste of Home Test Kitchen
Vegetarian Skillet Lasagna Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 2 medium zucchini, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 jar (24 ounces) tomato basil pasta sauce
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 no-cook lasagna noodles, broken
  • 1/2 cup shredded mozzarella cheese
  • Optional: Grated Parmesan cheese and chopped fresh basil leaves


  1. Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, about 15 minutes.
    Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.

Vegetarian Skillet Lasagna Tips

Which tomato sauce do you recommend for this recipe?

For this lasagna recipe, we recommend using a jar of tomato basil pasta sauce. If you prefer homemade, check out our favorite tomato sauce recipes for inspiration.

How long does this lasagna recipe last?

Vegetarian skillet lasagna lasts for 3-5 days in the fridge. If you want to enjoy this vegetarian main dish recipe for longer, you can freeze lasagna for 2-3 months. Follow our freezer tips to ensure your vegetarian lasagna comes out just as fresh.

What is lasagna best served with?

Serve this vegetarian dinner recipe with garlic bread or a fresh vegetarian salad. We have plenty of other vegetarian recipes to round out this meal, too.

Nutrition Facts

1-1/2 cups: 355 calories, 14g fat (3g saturated fat), 11mg cholesterol, 955mg sodium, 46g carbohydrate (18g sugars, 7g fiber), 13g protein.