veggie lasagna

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


  • 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


  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