Zucchini and Mushroom Skillet Lasagna
Our Skillet Zucchini Mushroom Lasagna is an easy, vegetarian lasagna that is cooked on the stove top. This one-pot meal is sure to be a hit!
Recipe Yield: 1 (9 inch) skillet
Recipe Yield: 1 (9 inch) skillet
Servings: 4 people
Calories: 227kcal
Ingredients
For The Zucchini And Mushroom Sauce
- 1 teaspoon olive oil
- 1 onion, diced
- 8 oz button mushrooms, sliced
- 2 garlic cloves, minced, or ½ teaspoon garlic powder
- 2 medium zucchini, sliced
- 1 (14.5oz) can diced tomatoes, un-drained
- 1 (6oz) can tomato paste
- 1 c water
- 2 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For The Cheese Mixture
- 1 c ricotta cheese
- 1 tablespoon balsamic vinegar
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 egg
Putting It All Together
- 6 oz lasagna noodles (roughly 6 large sheets), un-cooked
- ½ c mozzarella cheese, shredded
Instructions
For The Sauce
- Heat the oil in a 9” cast iron skillet (or other non-stick skillet that is 2-3” deep) with a lid. Add the onions and sauté over medium heat until soft, 3 min.
- Add the mushrooms and garlic and sauté 3 min.
- Add the zucchini and saute for 5 minutes longer, until the onions are golden and the zucchini is starting to soften.
- Add the tomatoes, paste, water, and seasonings. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
For The Cheese
- While the sauce is simmering, mix the ricotta, balsamic vinegar, parsley, salt, and egg in a medium bowl.
Putting It All Together
- Remove the skillet with the vegetable sauce from the heat. Transfer ⅔ of the sauce to a large bowl, leaving enough sauce in the skillet to coat the bottom.
- Place a single layer of lasagna noodles over the sauce in the skillet. Top the noodles with half of the cheese mixture. Spread half of the remaining sauce over the cheese. Top with another layer of noodles, the remaining cheese, and the remaining sauce.
- Cover the skillet and return it to the heat. Bring the mixture to a simmer, then reduce the heat to low. Simmer, covered, 30 min.
- After 30 minutes, check the lasagna by inserting a knife in the center of the lasagna. If it goes through all the layers with ease, then the pasta is cooked.
- Remove the skillet from the heat. Sprinkle the mozzarella cheese over the lasagna. Re-cover the lasagna and let it stand, for 5-10 min before serving, for the cheese to melt and any last moisture to be absorbed.
Notes
This recipe from 2014 was updated in October 2017. We made the lasagna even easier and tastier. Enjoy!
Nutrition
Calories: 227kcal | Carbohydrates: 29.8g | Protein: 13.3g | Fat: 6.7g | Saturated Fat: 2.9g | Cholesterol: 59mg | Sodium: 1480mg | Fiber: 2.7g | Sugar: 4.2g