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–+ servings
veggie lasagna
Erin Antoniak

Veggie Skillet Lasagna

5 from 16 votes
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!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: dinner, lasagna, skillet
Cuisine: American
Calories: 141
Ingredients Method Nutrition

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 24 oz jar marinara sauce
  • 3.5 cups water
  • 1 cup ricotta cheese
  • 1 bag spinach
  • 1 cup mozzarella cheese
  • fresh basil

Method
 

  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.

Nutrition

Calories: 141kcalCarbohydrates: 10gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 681mgPotassium: 415mgFiber: 2gSugar: 5gVitamin A: 4527IUVitamin C: 26mgCalcium: 139mgIron: 1mg

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