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Home By Diet Vegetarian

Veggie Skillet Lasagna

★★★★★ 9 Reviews Recipe Print
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By: Erin11/17/21

This post may contain affiliate links. Please read my disclosure policy.

veggie lasagna skillet
veggie lasagna skillet

Give your regular lasagna recipe an upgrade with this Veggie Skillet Lasagna. It’s a vegetarian-friendly dish made with classic lasagna ingredients and Pennsylvania Dutch Egg Noodles!

veggie lasagna

The ultimate veggie lasagna… with a twist

If you search “best lasagna recipe,” you’ll find a bunch of recipes claiming to be The Best Lasagna of All Time. But, let me be clear. Those people likely haven’t tried this veggie skillet lasagna!

Okay, I may be biased. But I (and my family that has tried this) do think that this recipe is pretty darn good! It’s made with all of the classic lasagna ingredients, but with a twist.

First, it’s made in a dutch oven and skillet, which is different from classic lasagna that’s made similarly to a casserole.

Second, we’re switching things up even further by skipping regular lasagna noodles and replacing them with Pennsylvania Dutch Egg Noodles! It’s an interesting twist that makes for a tasty result. The noodles compliment the slight crunch of the veggies and the flavor of the marinara and cheeses just perfectly.

veggie lasagna

Ingredients in this veggie skillet lasagna

This lasagna features all of your favorite ingredients: marinara, ricotta, and mozzarella! To make things a bit healthier and veggie-filled, we’re adding in onion, zucchini, red bell pepper, carrots, and spinach.

  • Avocado oil: We’ll kick things off with 2 tbsp of avocado oil to sauté the onion, zucchini, pepper, and carrots.
  • White onion: For the onion, you will need 1 whole onion (a small size is fine), diced.
  • Zucchini: Dice up 1 zucchini. Any size is fine.
  • Red pepper: Do the same with 1 red bell pepper.
  • Carrots: Finally for the veggies, dice up 3 carrot sticks.
  • Garlic: We have to have garlic! Add 3 cloves, minced for just the right taste.
  • Seasonings: Next, add flavor with four seasonings: 1 tsp of oregano, 1 tsp of basil, 1 tsp of salt, and 1/2 tsp of pepper.
  • Marinara sauce: As for the sauce, use 1 24oz jar of your favorite marinara.
  • Water: Thicken up the recipe by adding 3.5 cups of water. It seems like a lot, but this will wind up cooking off and being absorbed by the ingredients.
  • Egg noodles: Finally, add the noodles! For this recipe we’re using 1 bag of Pennsylvania Dutch Egg Noodles. It’s a new take on lasagna and a change that makes an incredible difference!
  • Ricotta cheese: Add cheesy flavor with 1 cup of ricotta.
  • Spinach: Throw in the greens by using a full bag of spinach.
  • Mozzarella: Use 1 cup of shredded mozzarella for adding that delicious cheesy layer near the end of the cooking process.
  • Basil: Finish off with a handful of fresh basil!
veggie lasagna

A recipe complete with Pennsylvania Dutch Noodles

This lasagna recipe changes the game. Rather than using typical “lasagna” shaped noodles, (you know, the big flat rectangle kind), we’re using egg noodles!

But, not just any egg noodles. For the best flavor, texture, and ingredients, we’re using Pennsylvania Dutch Egg Noodles!

I chose to use these in this skillet lasagna for multiple reasons. First, Pennsylvania Dutch’s noodles are made with all natural ingredients. They’re 100% Durum wheat and egg, which means they don’t contain artificial sweeteners or flavors! As someone who makes recipes as healthy as possible, that is huge for me.

Second, thanks to the way these noodles are made, they’re perfect for adding into comfort meals like this lasagna. The company has been around for 100 years, so it’s safe to say they’ve been able to perfect their recipe!

Pennsylvania Dutch encourages people to get creative by using their different noodle varieties and shapes in new and fun recipes. That’s exactly what we’re doing by using their egg noodles in this lasagna!

You can find Pennsylvania Dutch at major retailers like Walmart, Wegmans, Kroger, Wakefern, Albertsons, Weis, and more. I can’t wait to hear how much you loved using their noodles in your own skillet lasagna!

veggie lasagna

Tools needed to make this veggie lasagna skillet

This recipe includes a pretty simple list of required kitchen tools. You will need a cutting board and chopping knife, a large dutch oven or saucepan and its accompanying lid, a stirring utensil, and a skillet or large sauté pan.

Required measuring cups include 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup.

How to make this vegetarian skillet lasagna recipe

This cooking method feels easier than regular lasagna, as you don’t have to carefully layer the cooked noodles and marina. Instead, we’ll start by cooking the veggies, and then we’ll throw everything into a dutch oven to simmer before cooking in the oven.

To begin, preheat the oven to 350°F.

Heat the avocado oil in a large dutch oven or saucepan.

Add the onion, zucchini, pepper, and carrots. Sauté for 6-8 minutes or until the veggies are soft.

Then, add the garlic, oregano, basil, salt, and pepper and cook for another minute.

Pour in the marinara sauce and water and bring everything to a boil.

Add the Pennsylvania Dutch Noodles. Mix well and stir occasionally. Cook for 10-12 minutes or until the liquid has absorbed.

Turn off the heat and stir in the ricotta cheese.

Add the bag of spinach and mix. It will take a few minutes for it to wilt down.

Pour the mix into a cast iron skillet or a large sauté pan. Top with the mozzarella cheese.

Bake the pan for 20 minutes. Once out of the oven, top with basil and let cook for 10 minutes before serving.

Substitution Tip

With lasagna, there are a lot of ingredients that you can mix and match, which is especially true in the veggie department.

  • White onion: First up, you can use red or yellow onion in place of white.
  • Zucchini: If you’re out of zucchini, you can skip it, use a second pepper in its place, or throw in a yellow squash.
  • Red pepper: Red pepper is delicious in this recipe, but any pepper will work whether yellow, orange, or green!
  • Carrots: If you don’t have any carrots, you can omit them or double up on one of the other veggies.

If you liked this recipe, you’ll want to try these!

Amp up the coziness with some more delicious and savory pasta meals.

  • Pasta with Creamy Vegan Walnut-Tomato Sauce
  • Healthy Taco Pasta
  • One Pot Chicken Parmesan Pasta
  • Creamy Vegan Pumpkin Pasta Recipe
veggie lasagna
veggie lasagna
★★★★★ 5 from 9 reviews

Veggie Skillet Lasagna

Give your regular lasagna recipe an upgrade with this Veggie Skillet Lasagna. It’s a vegetarian-friendly dish made with classic lasagna ingredients and Pennsylvania Dutch Egg Noodles!

Prep: 30Cook: 30Total: 1 hour
Yield 10 servings 1x
Print Pin it Rate

Ingredients

  • 1 bag Pennsylvania Dutch Egg Noodles
  • 2 tbsp avocado oil
  • 1 small white onion, diced
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 3 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 24oz jar marinara sauce
  • 3.5 cups water
  • 1 cup ricotta cheese
  • 1 bag spinach
  • 1 cup mozzarella cheese
  • fresh basil

Instructions

  1. Preheat oven to 350F.
  2. In a large dutch oven or saucepan, heat avocado oil.
  3. Add in onion, zucchini, pepper, and carrots. Saute 6-8 minutes or until veggies have softened.
  4. Add in garlic, oregano, basil, salt, and pepper and cook another minute.
  5. Pour in marinara sauce and water. Bring to a boil.
  6. Add in Pennsylvania Dutch Noodles. Mix well and stir occasionally. Cook 10-12 minutes or until liquid has absorbed.
  7. Turn off heat. Stir in ricotta cheese.
  8. Add bag of spinach and mix, it will take a few minutes to wilt down.
  9. Pour into a cast iron skillet or a large saute pan. Top with mozzarella cheese.
  10. Bake 20 minutes. Top with basil. Let cool 10 minutes before serving.
Author: ErinCategory: dinner, skillet, lasagnaMethod: OvenCuisine: American
veggie lasagna

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Erin Bryan says

    Posted on 1/8 at 8:41 pm

    My husband and I are novice cooks and in this new year we wanted to learn how to cook more and add more veggies into our diet. This meal was perfect. And now we are so excited for the leftovers. We highly recommend!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/11 at 1:12 pm

      Hi Erin, so glad you both loved it! 🙂

      Reply
  2. Jen says

    Posted on 12/4 at 3:54 pm

    My husband and I love this recipe! It’s extremely easy to make and does not take a very long time. I love making this as a meal prep for lunch for the week. It heats up really well even several days in a row. I have also added ground turkey to it which was an easy addition!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:18 pm

      Hi Jen, so happy you both loved it!!

      Reply
  3. Becca says

    Posted on 8/5 at 11:52 am

    Loved this recipe so much! I am usually not a huge leftover girl and I get sick of a meal after having it twice. But this reheated so well (veggies still had a little crunch) and I had it four days in a row. Truly speaks to how good it was. Very easy, very delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 1:13 pm

      Hi Becca, so happy you loved it so much!! 🙂

      Reply
  4. Carolyn says

    Posted on 2/25 at 12:53 am

    Can you make the vegan?
    Using vegan cheese?

    Reply
    • Erin says

      Posted on 2/25 at 8:07 pm

      Hi Carolyn, yep that is fine! Let me know how yours comes out!

      Reply
  5. Emily says

    Posted on 2/21 at 5:29 pm

    I was craving lasagna but was dreading the prep/assembly work. This recipe totally satisfied my lasagna craving and was so easy! I couldn’t find the noodles so I used a bowtie noodle. Also added in ground turkey for some extra protein and cooked in a casserole dish because I didn’t have a large enough oven-safe skillet. It turned out absolutely delicious and we’ll have plenty of leftovers. Thank you, Erin!!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/22 at 3:31 pm

      Hi Emily, so happy you loved it so much and made it your own! 🙂

      Reply
  6. Kayla says

    Posted on 2/8 at 2:21 pm

    If you haven’t made this yet, you are missing out. One of my favorite dinner recipes. Healthy?! Even better! We added turkey for some extra protein. Absolutely delicious. Thanks Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/9 at 2:36 pm

      Hi Kayla, so happy you loved it and great addition! 🙂

      Reply
  7. Mary says

    Posted on 1/14 at 3:26 pm

    Would it be easy to cut this recipe in half?

    Reply
    • Erin says

      Posted on 1/15 at 9:08 am

      Hi Mary, yes definitely. Just half all the portions and you should be good. Let me know how it comes out!

      Reply
  8. Karin says

    Posted on 12/29 at 4:02 pm

    So easy and so good!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/30 at 11:04 am

      Hi Karin, so happy you loved it!!

      Reply
  9. Chelsey says

    Posted on 12/23 at 2:57 pm

    Absolutely Delicious! I’ve made this twice so far and everyone has loved it.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/26 at 12:22 pm

      Hi Chelsey, so happy it was a hit!!

      Reply
  10. Izzy says

    Posted on 12/14 at 7:45 pm

    This recipe is so so good! My family loved it and will be eating the leftovers tomorrow 🙂 We are big ELW fans!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/15 at 2:45 pm

      Hi Izzy, so happy you all loved it and thanks for your support!! 🙂

      Reply
  11. Becca says

    Posted on 12/13 at 7:32 pm

    Another ELW winner! So delicious! I will definitely be making this on repeat!!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/14 at 11:20 am

      Hi Becca, so happy you loved it!! 🙂

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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