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Skillet Zucchini Mushroom Lasagna

This Skillet Zucchini Mushroom Lasagna is an easy, one pan recipe for a hearty vegetarian lasagna that is ready in an hour.

Easy cheesy skillet lasagna with zucchini.

One Pan Lasagna In A Cast Iron Skillet

In our house, lasagna makes the list of ultimate comfort food dishes. And, I love going full out and making a big lasagna that will give us beautiful leftovers for a full week or more.

There’s one downside to real lasagna.

It takes time.

And dishes.

A saucepan for the tomato sauce, a skillet for the meat, a bowl for the cheese. And that’s not even counting the lasagna dish!

It’s a sink full of dishes, and an afternoon’s worth of work.

Don’t get me wrong, it’s worth it.

But, what if all those dishes could be condensed into one skillet? (Ok, and maybe a bowl too.)

Suddenly, the pile of dishes isn’t that overwhelming.

We love using our cast iron skillet to make this skillet lasagna because it heats so evenly.

No hot spots of burned lasagna on the bottom.

The heat is evenly distributed. Bottom, sides, and top (since we have a cast iron lid). This means your lasagna cooks in a similar way that it would in the oven: from all sides.

Overhead vegetarian lasagna with a portion removed.

Why Make Stove Top Lasagna

So, we’ve already covered the #1 reason: less dishes.

Reason #2 to make stove top lasagna is time.

This lasagna can be on the table in a hour: prep and all.

What kind of lasagna takes an hour?!

Stove top!

Our Vegetarian Skillet Lasagna Recipe

For our vegetarian skillet lasagna, we first bring together an easy sauce full of zucchini and mushrooms. (Made in the skillet.)

Then, most of the sauce gets transferred to a bowl while you build your lasagna right in the skillet.

A layer of dry noodles. A layer of a ricotta cheese mixture. (Ok, there’s a second bowl involved here.) More sauce. Noodles. Cheese. Sauce.

Done.

Cover that skillet and let it do its thing for 30 minutes, until the noodles are cooked.

Then add some cheese to the top and let the lasagna set until its melted.

Super easy. Super quick. Minimal clean up.

It might not be your traditional Italian Grandmother’s lasagna. But, it’s a great way to fill the craving when you don’t have time to go all out.

Close up of cheesy skillet lasagna.

 

Overhead skillet lasagna with mushrooms.
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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
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 227kcal
Author: Sarah | Curious Cuisiniere

Ingredients

For The Zucchini And Mushroom Sauce

  • 1 tsp olive oil
  • 1 onion, diced
  • 8 oz button mushrooms, sliced
  • 2 garlic cloves, minced, or 1/2 tsp garlic powder
  • 2 medium zucchini, sliced
  • 1 (14.5oz) can diced tomatoes, un-drained
  • 1 (6oz) can tomato paste
  • 1 c water
  • 2 tsp oregano
  • 1 tsp marjoram
  • 1 tsp basil
  • 1 tsp salt
  • 1/4 tsp ground black pepper

For The Cheese Mixture

  • 1 c ricotta cheese
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp parsley
  • 1 tsp salt
  • 1 egg

Putting It All Together

  • 6 oz lasagna noodles (roughly 6 large sheets), un-cooked
  • 1/2 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 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 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

This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the originals here, in case you’ve found us in the past and are looking for that old, familiar image.

Zucchini and Mushroom Skillet Lasagna from Curious Cuisiniere Our Skillet Zucchini Mushroom Lasagna is an easy, vegetarian lasagna that doesn't require all the mystery and time of oven baking. | Curious Cuisiniere Our Skillet Zucchini Mushroom Lasagna is an easy, vegetarian lasagna that doesn't require all the mystery and time of oven baking. | Curious Cuisiniere

Overhead cheesy vegetarian lasagna in a skillet.


 

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Recipe Rating




Suzanne

Tuesday 5th of June 2018

I absolutely loved this. I got a little nervous about the stove/skillet thing, so I just put the pan in the oven for 30 minutes. I also did not manage to copy the entire printed recipe, and did not add the cheese at the end. It was absolutely delicious, and even more low fat. This is it for a lasagna dish for my family. Thanks for the recipe.

Sarah Ozimek

Thursday 7th of June 2018

It is a little disconcerting to cook lasagna on the stove-top. The first time we did it, we weren't sure it would work! But, this recipe does work just as well in the oven, as you found out. We're so glad you enjoyed it!

Anne @ Webicurean

Saturday 15th of March 2014

I've been wanting to try a skillet pasta dish--this looks like a great start! You know, I've had moisture issues too with traditional lasagna, and I've found that the no-boil/no-cook noodles work the best (they don't end up with that funky texture regular noodles sometimes get when cooked in the sauce)

Sarah

Monday 17th of March 2014

Thanks for the tip Anne! We'll have to give those no-boil noodles a try.

Betsy @ Desserts Required

Thursday 13th of March 2014

I LOVE a lasagna recipe with UNCOOKED noodles!! Thank you!!

Sarah

Friday 14th of March 2014

Me too! I'm not sure what it is about cooking lasagna noodles first, but it's a step I hate!

Courtney @ Neighborfood

Thursday 13th of March 2014

Gah! I want to plant my face in this dish. Love that you made this in a skillet.

Sarah

Thursday 13th of March 2014

:D Thanks Courtney!

Tammi @ Momma's Meals

Thursday 13th of March 2014

This is so genius! I've been wanting to try something like this because I too am not good at the lasagna making....I made one fantastic one and haven't been able to duplicate it since!! I'm totally trying this!

Sarah

Thursday 13th of March 2014

Thanks Tammi!