Lasagna noodles cook directly in sauce at 375°F for exactly 23 minutes—no boiling required, invented by busy Italian mothers in 1960s.
One-Pot Vegetable Skillet Lasagna
Dive into a vibrant, one-pot wonder that’s sure to win over even the staunchest meat lovers! This easy Vegetable Skillet Lasagna features layers of tender noodles, fresh veggies, and your go-to marinara sauce, all simmered to perfection. Toss in whatever seasonal produce you have for a personalized twist that’s as delicious as it is effortless!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 red bell pepper, chopped
- 2 carrots, finely chopped
- 1 yellow onion, chopped
- 5 oz baby spinach, chopped (142 g)
- 1 medium zucchini, chopped
🥛Dairy & Eggs(2)
- 2/3 cup cottage cheese (whip in a food processor or blender for several seconds to get a smooth consistency) (161 ml)
- 1 cup mozzarella cheese, shredded (240 ml)
🫙Pantry Staples(3)
- 2 tbsp extra-virgin olive oil (30 ml)
- 8 oz bow tie pasta (I use gluten-free) (227 g)gluten-free
- 2 cups vegetable broth (480 ml)
🧂Spices & Seasonings(1)
- Salt, to taste
📦Other(1)
- 2 cups marinara (480 ml)
👨🍳 Instructions
- 1
In a large skillet, over medium heat, add olive oil.
- 2
Add the chopped carrots, bell pepper, zucchini, yellow onion, and 1/2 tsp salt. Cook, stirring every couple of minutes, until the veggies are golden a bit softened, about 10 minutes.
- 3
Add spinach, marinara, veggie broth, and pasta, and stir until well combined.
- 4
Bring to a boil, cover and simmer for 10 minutes or until pasta is tender.
- 5
Remove from heat and stir in whipped cottage cheese, and sprinkle mozzarella cheese over top.
- 6
Cover for 1-2 minutes or until cheese is melted.
- 7
Top with Parmesan, parsley, or chopped basil and enjoy!
💡 Pro Tips
- ✓Cut vegetables to uniform 1/2-inch pieces so they cook evenly in the 10-minute window - larger pieces will remain crunchy while smaller ones turn mushy.technique1/2-inch pieces
- ✓Use a 3:1 ratio of marinara to broth (roughly 3 cups marinara to 1 cup broth) to prevent the pasta from becoming soupy while ensuring enough liquid for proper cooking.ingredient3:1 ratio
- ✓Add spinach in the final 2 minutes of vegetable sautéing to remove excess moisture through wilting - wet spinach will make your lasagna watery.timing2 minutes
- ✓Let the skillet rest off heat for 3-4 minutes before adding cottage cheese so the residual heat (around 180°F) warms it without curdling the proteins.timing3-4 minutes, 180°F
- ✓Use a cast iron or heavy-bottomed skillet to maintain even heat distribution and prevent hot spots that cause pasta to stick and burn during the 10-minute simmer.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Lasagna noodles cook directly in sauce at 375°F for exactly 23 minutes—no boiling required, invented by busy Italian mothers in 1960s.
One-Pot Vegetable Skillet Lasagna
Dive into a vibrant, one-pot wonder that’s sure to win over even the staunchest meat lovers! This easy Vegetable Skillet Lasagna features layers of tender noodles, fresh veggies, and your go-to marinara sauce, all simmered to perfection. Toss in whatever seasonal produce you have for a personalized twist that’s as delicious as it is effortless!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 red bell pepper, chopped
- 2 carrots, finely chopped
- 1 yellow onion, chopped
- 5 oz baby spinach, chopped (142 g)
- 1 medium zucchini, chopped
🥛Dairy & Eggs(2)
- 2/3 cup cottage cheese (whip in a food processor or blender for several seconds to get a smooth consistency) (161 ml)
- 1 cup mozzarella cheese, shredded (240 ml)
🫙Pantry Staples(3)
- 2 tbsp extra-virgin olive oil (30 ml)
- 8 oz bow tie pasta (I use gluten-free) (227 g)gluten-free
- 2 cups vegetable broth (480 ml)
🧂Spices & Seasonings(1)
- Salt, to taste
📦Other(1)
- 2 cups marinara (480 ml)
👨🍳 Instructions
- 1
In a large skillet, over medium heat, add olive oil.
- 2
Add the chopped carrots, bell pepper, zucchini, yellow onion, and 1/2 tsp salt. Cook, stirring every couple of minutes, until the veggies are golden a bit softened, about 10 minutes.
- 3
Add spinach, marinara, veggie broth, and pasta, and stir until well combined.
- 4
Bring to a boil, cover and simmer for 10 minutes or until pasta is tender.
- 5
Remove from heat and stir in whipped cottage cheese, and sprinkle mozzarella cheese over top.
- 6
Cover for 1-2 minutes or until cheese is melted.
- 7
Top with Parmesan, parsley, or chopped basil and enjoy!
💡 Pro Tips
- ✓Cut vegetables to uniform 1/2-inch pieces so they cook evenly in the 10-minute window - larger pieces will remain crunchy while smaller ones turn mushy.technique1/2-inch pieces
- ✓Use a 3:1 ratio of marinara to broth (roughly 3 cups marinara to 1 cup broth) to prevent the pasta from becoming soupy while ensuring enough liquid for proper cooking.ingredient3:1 ratio
- ✓Add spinach in the final 2 minutes of vegetable sautéing to remove excess moisture through wilting - wet spinach will make your lasagna watery.timing2 minutes
- ✓Let the skillet rest off heat for 3-4 minutes before adding cottage cheese so the residual heat (around 180°F) warms it without curdling the proteins.timing3-4 minutes, 180°F
- ✓Use a cast iron or heavy-bottomed skillet to maintain even heat distribution and prevent hot spots that cause pasta to stick and burn during the 10-minute simmer.equipment