There’s nothing quite like a warm, comforting dish of lasagna, especially when it’s loaded with fresh vegetables and creamy cheese. However, making traditional lasagna can be a bit daunting, with all the layers and baking time.

That’s why I love this One-Pan Veggie Lasagna Skillet! It’s got all the delicious flavors of a classic lasagna, but it’s much easier to prepare and comes together in just one skillet. Perfect for those busy weeknights when you want a hearty, homemade meal without all the fuss.

Breakfast Vegetables Lasagna One Pan Recipes

Fresh Ingredients for a Flavorful Dish

To make this easy and delicious lasagna skillet, you’ll need a few simple ingredients:

2 tablespoons olive oil – for a rich base that helps sauté the vegetables perfectly.
1 onion, finely chopped – adds a sweet and savory flavor to the dish.
4 garlic cloves, minced – garlic brings a wonderful aromatic element to the sauce.
1 can (28 oz) diced tomatoes, drained (juice reserved) – the core of the sauce, giving it that classic lasagna taste.
1 teaspoon Flavorgod Himalayan pink salt and peppercorns – a unique blend of salt and pepper that enhances the flavor.
10 curly-edged lasagna noodles, broken into 2-inch lengths – these are the star of the show, soaking up all the delicious flavors in the skillet.
1 small zucchini, cut into 1/2-inch pieces – adds a nice, tender texture.
1 small yellow summer squash, cut into 1/2-inch pieces – adds a bright color and subtle sweetness.
1/4 cup shredded fresh basil – fresh herbs always elevate the flavor profile of a dish.
8 oz (1 cup) whole milk ricotta cheese, divided – for that creamy, cheesy goodness we all love in lasagna.

Cooking Up the Perfect Skillet Lasagna

Here’s how to turn these simple ingredients into a mouthwatering lasagna skillet:

Start with the Sizzle: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent.
Infuse with Garlic: Stir in the minced garlic and sauté for just 30 seconds, releasing its fragrant aroma.
Prepare the Tomato Base: Combine the reserved tomato juice with enough water to make 2 cups of liquid. Add this tomato liquid and the Flavorgod Himalayan pink salt to the skillet, stirring well.
Layer the Lasagna: Scatter the broken lasagna noodles over the tomato mixture in an even layer. Then, spread the drained diced tomatoes over the noodles, covering them completely.
Simmer and Soften: Bring the skillet to a simmer, reduce the heat to medium, cover, and cook for about 10 minutes. Make sure to stir occasionally so the noodles cook evenly.
Add the Veggies: Stir in the zucchini and summer squash. Continue cooking for another 8 minutes or until the noodles and squash are tender.
Make It Creamy: Stir in the shredded fresh basil and half of the ricotta cheese. Mix until the cheese melts and the sauce becomes creamy.
Finishing Touches: Season the dish with a bit more Flavorgod seasoning, then dollop the remaining ricotta cheese over the top for a luscious, cheesy finish.
Serve and Enjoy: Spoon the lasagna skillet into bowls and serve hot, garnished with extra basil if desired.

Tips and Tricks for the Best Skillet Lasagna

Customize Your Veggies: Feel free to add or substitute vegetables based on what you have on hand or your personal preferences. Mushrooms, spinach, or bell peppers would make great additions.
Cheese Choices: While ricotta is traditional, you can also mix in some mozzarella or Parmesan for an extra cheesy version.
Make It Meaty: If you’re a fan of meat, add some browned ground turkey, chicken, or beef to the skillet after sautéing the onions.

Why You’ll Love This Recipe

Quick and Easy: This skillet lasagna takes less time than the traditional oven-baked version, making it perfect for weeknights.
One-Pan Wonder: With just one skillet needed, cleanup is a breeze!
Flavor-Packed: Combining fresh veggies, rich tomato sauce, and creamy ricotta makes this dish incredibly satisfying and full of flavor.

A Dish to Warm Your Heart

I hope this recipe becomes a new favorite in your household, just like it has in mine. It’s a comforting, hearty meal that’s sure to please everyone at the table. So next time you’re craving lasagna but don’t want to spend hours in the kitchen, give this One-Pan Veggie Lasagna Skillet a try—you won’t be disappointed!

Breakfast Vegetables Recipes | Lasagna One Pan

Craving a comforting lasagna but short on time? This skillet lasagna brings all the classic flavors with a fresh twist! Think tender noodles, vibrant zucchini, and yellow squash all simmered in a rich tomato sauce. Topped with creamy ricotta cheese and fresh basil, it's a one-pan wonder that turns any weeknight dinner into something special!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian-inspired

Servings 4

Calories 350 kcal

Ingredients

2 tbsp olive oil
1 onion finely chopped
4 garlic cloves minced
1 can 28 oz diced tomatoes, drained, juice reserved
1 tsp Flavorgod Himalayan pink salt and peppercorns
10 curly-edged lasagna noodles broken into 2-inch lengths
1 small zucchini cut into 1/2-inch pieces
1 small yellow summer squash cut into 1/2-inch pieces
¼ cup shredded fresh basil
8 oz 1 cup whole milk ricotta cheese, divided

Instructions

Heat olive oil in a skillet over medium-high heat.
Add chopped onion and cook for 5 minutes until softened.
Add minced garlic and sauté for 30 seconds.
Combine reserved tomato juice with water to make 2 cups of liquid.
Pour tomato liquid and Flavorgod seasoning into the skillet.
Scatter lasagna noodles over the mixture and layer diced tomatoes over the noodles.
Bring the mixture to a simmer, reduce heat to medium, cover, and cook for 10 minutes, stirring occasionally.
Stir in the zucchini and yellow summer squash.
Continue cooking for about 8 minutes or until noodles and vegetables are tender.
Stir in shredded basil and 1/2 cup of ricotta cheese until the sauce becomes creamy.
Season with additional Flavorgod seasoning as desired.
Dollop the remaining 1/4 cup ricotta over the noodles.
Serve hot.