Our Skillet Zucchini Mushroom Lasagna is an easy, vegetarian lasagna that doesn’t require all the mystery and time of oven baking.
When I told you that I was discovering a new love for skillet pasta dishes, I wasn’t kidding.
And, once I knew you could do normal pasta in a skillet, I thought, why not try lasagna?
Maybe I bit off slightly more than I should have too soon. (I do tend to get excited and jump into things with both feet just because the water looks shallow enough.)
But, that’s how you learn, right?
Problem is, I’m not the best lasagna-maker around.
There’s a reason we only have one lasagna recipe on this blog. We’ll make them and they taste great, but they don’t look too pretty. Or, they look pretty, but they’re too crunchy, or too watery. Getting the moisture just right is always an issue.
It really frustrates me, because my mom is a MASTER lasagna maker. I grew up with beautiful, four-inch thick lasagna slabs like nothing I have ever tasted anywhere other than at my mother’s table.
Maybe it’s time for some mother daughter bonding over lasagna making.
If you’re like me and tend to have moisture problems with your lasagna, this version is a blessing. It’s right there on the stove-top, and you can check it and make adjustments to your heart’s content.
If it looks too dry while it is simmering away, you can add a splash of water to make sure the noodles cook up nice and soft. If it’s super wet, leave the lid off for a while for some of the moisture to evaporate.
Which brings me to the pan.
We loved using our cast iron skillet for this, but if we had been feeding more people, we probably would have used our huge 16″ non-stick skillet with 3″ sides. The high sides were just calling for lasagna making (remember, I’m from the 4-inch lasagna camp), but we would have had to call the whole neighborhood over for dinner.
And, the house really wasn’t clean enough for that.
But, I digress. The one requirement for the skillet, is that it needs to have a lid so the steam from the simmering can stay in there and cook those noodles up nice and soft. If you like a bit of crispy edges on your lasagna, go ahead and let it cook uncovered for a few minutes after the noodles are tender to get the edges crisp.
Our Skillet Zucchini Mushroom Lasagna is an easy, vegetarian lasagna that doesn't require all the mystery and time of oven baking.
Recipe Yield: 1 (9 inch) skillet
- 1 tsp olive oil
- 1 onion, diced
- 6 oz button mushrooms, sliced
- 2 garlic cloves, minced, or 1/2 tsp garlic powder
- 2 small zucchini, sliced
- 2 c diced tomatoes or 1 (16oz) can, un-drained
- 1/4 c tomato paste
- 1/4 c water
- 1 Tbsp oregano
- 1 Tbsp marjoram
- 2 tsp basil
- 2 tsp salt
- ½ tsp ground black pepper
- 1 c ricotta cheese
- 1 egg, beaten
- 1 Tbsp balsamic vinegar
- 1 Tbsp parsley
- 1 tsp salt
- 6 oz lasagna noodles (roughly 6 large sheets), un-cooked
Heat oil in a 9” cast iron skillet (or other non-stick skillet that is 2-3” deep) with a lid. Add onions and sauté over medium heat until soft, 3-5 min. Add mushrooms and garlic and sauté 3-5 min. Add zucchini, tomatoes, paste, water, and spices. Simmer 5 minutes.
- While the sauce is simmering, mix ricotta, beaten egg, vinegar, parsley, and salt a medium bowl.
- Remove the skillet with the vegetable mixture from the heat, and transfer 2/3 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 with half of the cheese mixture. Spread half of the remaining vegetable sauce over the cheese. Top with another layer of noodles, the remaining cheese, and the remaining sauce.
- Return the skillet to the heat and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 – 35 min. Check the lasagna every 10 minutes, and if it looks dry, add ¼ c of water.
- After 35 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, and let stand, covered 5 min, to let the pasta absorb any additional moisture.
- Serve with garlic bread and a side salad.
And, here with more incredible, meatless meal inspiration is today’s Sunday Supper crew! Thanks to Tami from Momma’s Meals for hosting!
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.