Here’s an easy weeknight skillet lasagna recipe that’s ready in about 30 minutes. Richly flavorful and comforting, it’s also vegetarian and healthy!
Lasagna.
It’s the ultimate, cheesy, flavorful comfort food, and it’s always a crowd pleaser.
The problem, though, is that while everyone gobbles it up in three seconds flat, it seems to take three hours to prepare.
How is that math fair?
There’s the tomato sauce to simmer, plus the ricotta mixture to whip up.
And then, of course, you have to cook the lasagna noodles, plus let them cool enough to handle them, plus keep them from sticking into one big ball of noodles or tearing into pieces…
And then there’s the layering.
And the baking.
It’s tiring me out just writing the list of steps!
That’s why I’m fan of the skillet lasagna, and this particular vegetarian version is my absolute favorite.
All of the ingredients in this recipe are just mixed together in one skillet.
So all of that heavenly lasagna flavor is there, but without all of the painstaking work.
This skillet lasagna is perfect for an easy weeknight family dinner, and it’s ready in about 30 minutes.
For this recipe, I use bow-tie pasta (farfalle).
It eliminates the whole time-consuming “layering” step.
Plus you can whip everything together with just two pots.
For ingredients, I use a variety of fresh veggies in this healthy vegetarian lasagna.
Some of the ingredients that create a super flavorful and hearty tomato sauce: celery, onion, garlic, carrots, and mushrooms.
Plus, I mix just a little bit of ricotta into the sauce to really give it that classic lasagna richness.
And I top it all off with a blend of Italian cheeses, then toss it under the broiler for a few minutes to get it all melty and golden.
This one is so tasty, Chris and I definitely gobble it up in three seconds flat.
But it’s also easy to prepare in about 30 minutes.
On a busy weeknight, that’s the kind of math that works for me!
Here’s the recipe for Easy Vegetarian Skillet Lasagna:
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Easy Vegetarian Skillet Lasagna
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Vegetarian
- Cuisine: Italian Inspired
Description
Here’s an easy weeknight skillet lasagna recipe that’s ready in about 30 minutes. Richly flavorful and comforting, it’s also vegetarian and healthy!
Ingredients
10 ounces whole wheat farfalle (butterfly or bow-tie pasta)
2 Tablespoons olive oil
1 1/3 cups carrots, diced (about 3 small carrots)
1 cup celery, diced (about 3 small celery ribs)
2 bay leaves
1 clove garlic, minced
1/4 cup onion, diced (about 1/3 small onion)
8 ounces mushrooms, diced
1/2 cup dry red wine
1 Tablespoon honey
1 teaspoon dried oregano
18 ounces diced tomatoes (or chopped tomatoes)
1/4 cup organic ricotta
1 1/2 cups organic shredded Italian cheese blend
Sea salt and ground black pepper
Parsley, chopped (optional)
Instructions
- Fill a stock pot with water and bring to a boil. Salt the water, and add farfalle pasta. Cook according to package instructions and drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the carrots, celery, and bay leaves and cook, stirring occasionally, until softened, about 4-5 minutes.
- Reduce the heat to medium. Add the garlic, onion, and mushrooms and season with salt and pepper. Cook, stirring occasionally, until softened, about 2-3 minutes.
- Add the red wine and cook until reduced, about 2-3 minutes.
- Add the honey, oregano, and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until sauce is thick and chunky, about 4-5 minutes.
- Remove skillet from heat and stir in ricotta and farfalle. Season with salt, and stir until well combined.
- Top lasagna with shredded Italian cheese blend. Place skillet under oven broiler and cook until cheese is melted and golden, about 5-6 minutes.
- Remove from oven, top with parsley, and serve.
Keywords: Easy, Healthy, Vegetarian, Vegetable, Skillet, Lasagna
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