When you are craving lasagna but don’t have time to pull together a traditional veggie lasagna, this Veggie Lasagna Skillet is a huge time saver, yet you still get all the flavors you are craving. It is all made in one skillet, right on the stove top. Broken lasagna noodles are tucked around a mix of carrots, zucchini, and roasted red peppers. It all simmers in a marinara sauce and then gets topped with an herbed cottage cheese, mozzarella cheese and parmesan cheese.
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This Veggie Lasagna Skillet recipe is a perfect mash-up of this Vegetable Lasagna and this traditional Lasagna Skillet.
Pair it with a No-Anchovy Caesar Salad and some garlic bread for an incredible, veggie filled dinner!
Ingredients
Carrots – these will take the longest to soften, so the recipe starts with carrots. Cut your carrots into thin coins.
Zucchini – if you have a big fat zucchini, cut it in half lengthwise and the cut half moon pieces. Zucchini cooks very fast so cut them into about ¼ inch thick slices.
Roasted Red Peppers – buy a jar of roasted red peppers in juice/water (not oil). The peppers are usually in long strips, so chop them into smaller pieces before adding to the veggie lasagna skillet.
Onion and Garlic – any lasagna worth it’s weight will include onions and garlic = flavor country!
Marinara Sauce – use whatever store bought marinara sauce your family loves.
Lasagna Noodles – you can use traditional lasagna noodles or oven ready lasagna noodles (see more on this below). You will need about 8-10 noodles and will break them up into the skillet.
Cottage Cheese & Herbs – the cottage cheese is mixed with herbs and seasonings and is the perfect addition to the veggie lasagna skillet. If you are really opposed to cottage cheese you can use ricotta cheese in it’s place.
Mozzarella – the recipe calls for a 4 oz block of mozzarella cheese, whole milk mozzarella is our favorite when we can find it. If you are using pre-shredded cheese you will need about 1 cup.
Parmesan Cheese – fresh grated parmesan finishes out this veggie lasagna skillet and adds a nice layer of flavor.
Traditional Layered Veggie Lasagna
When you have a little more time and want the same flavors as this Veggie Lasagna Skillet, try this Layered Veggie Lasagna too!
Lasagna Noodle Types
There are generally two lasagna noodle types that you will find in the grocery store; traditional noodles and oven ready noodles. Both of these noodles types will work for this Veggie Lasagna Skillet recipe!
We usually prefer the traditional lasagna noodles for two reasons:
- We like the rippled edges of a traditional noodle. Silly, but it’s true.
- The traditional noodles tend to be a little thicker and heartier than the oven ready noodles.
How To Make Veggie Lasagna Skillet
- Sauté Veggies
- Add Marinara and Water.
- Nestle in Broken Noodles.
- Make Herbed Cottage Cheese.
- Add Cheese.
The carrots take the longest to soften, so start by sauteing the carrot coins for about 5 minutes. Then add the kosher salt, onions, zucchini and garlic. Sauté another 5 minutes. Finally add in the roasted red peppers and stir around the pan.
Pour in the marinara and water and bring to a boil.
Once the liquid comes to a boil turn the heat down to low and nestle in the broken lasagna noodles. Cover the pan and let cook for 10 minutes.
Mix the cottage cheese with the dried basil, dried oregano, onion powder, and garlic powder
Dot the lasagna with the cottage cheese mixture, then top with the shredded mozzarella and grated parmesan. Pop the lid back on and cook over low heat;
- Traditional lasagna noodles cook for another 12-15 minutes.
- Oven ready lasagna noodles cook for another 10-12 minutes.
Remove the lid and let the veggie lasagna skillet cool for 5-10 minutes.
Serving
If it is a busy weeknight you can serve this just as is! It has your starch (noodles), veggies (carrots, zucchini and red peppers), and protein from the cottage cheese!
But if you have more time you can add a side salad and some garlic bread. Here are a couple salads we love:
More Lasagna Recipes
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Veggie Lasagna Skillet Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots - – thinly cut coins, so they will soften
- ½ cup yellow onion - – diced
- 2 fresh garlic cloves - – chopped
- 1 cup zucchini - – cut coins or half moons, about ¼ inch thick
- 6 oz jarred roasted red peppers - – drained and chopped
- ½ teaspoon kosher salt
- 2 cups marinara
- 1 ½ cups water
- 8-10 dry lasagna noodles - – traditional or oven ready, both work
- 1 cup cottage cheese
- 1 teaspoon each: dried basil and dried oregano
- ½ teaspoon each: onion powder, garlic powder
- 4 oz block mozzarella cheese - – shredded (if using pre shredded you'll need about 1 cup)
- ½ cup grated parmesan
Instructions
- In a large skillet (that has a lid), over medium heat, add 1 tablespoon olive oil. Sauté the carrots for 5 minutes.1 tablespoon olive oil, 1 cup carrots
- Stir in the the zucchini, onions, garlic and kosher salt. Sauté about 5 minutes. Mix in the chopped roasted red peppers½ cup yellow onion, 2 fresh garlic cloves, 1 cup zucchini, 6 oz jarred roasted red peppers, ½ teaspoon kosher salt
- Stir in the marinara and water, raise the heat to medium-high and bring to a boil.2 cups marinara, 1 ½ cups water
- Once it boils turn the heat to low, nestle in broken up pieces of lasagna noodles.8-10 dry lasagna noodles
- Pop the lid on and simmer for 10 minutes.
- While that simmers, mix the cottage cheese with the basil, oregano, onion powder and garlic powder. Set aside1 cup cottage cheese, ½ teaspoon each: onion powder, garlic powder, 1 teaspoon each: dried basil and dried oregano
- Remove the lid. Dot the cottage cheese mixture throughout the pan, and then sprinkle mozzarella and parmesan over top.4 oz block mozzarella cheese, ½ cup grated parmesan
- Cover and simmer an additional 10 minutes for oven ready noodles, until the noodles are tender.Cover and simmer an additional 12-15 minutes for traditional lasagna noodles, until the noodles are tender.
- Remove from the heat and let sit uncovered to cool for 5-10 minutes before serving!Don't worry if there is liquid on top, let it cool the full 10 minutes and it will reabsorb.
- Great served with a No Anchovy Caesar Salad and Garlic Bread on the side.
Susie Weinrich
Super hearty veggie lasagna that is so easy to make!