Easy Skillet Vegetable Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A shortcut vegetable lasagna made in a skillet with zucchini, mushrooms, peppers, and onions layered with pasta, marinara, and melted cheese. Quick and satisfying for vegetarians.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 1 small red bell pepper ( seeds removed and diced)
- 1 small zucchini (diced)
- 8 ounces sliced mushrooms
- 3 garlic cloves (minced)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Dash of crushed red pepper flakes
- 8 uncooked lasagna noodles
- 1 24-ounce jar pasta sauce or homemade marinara sauce
- 1 15-ounce can diced tomatoes, undrained
- Kosher salt and black pepper (to taste)
- 1/2 cup ricotta cheese
- 6 ounces fresh mozzarella (thinly sliced)
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2198mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1486mg
- Calcium
- 416mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.