This vegetable lasagna cooks entirely on the stove top—no oven required.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1 1/2 pounds ripe tomatoes, diced
- 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
- 6 sheets no-bake lasagna noodles
- 1 carrot, peeled into ribbons
- 1 zucchini, peeled into ribbons
- 3 1/2 cups baby spinach
- 1/3 pound mozzarella, thinly sliced
Instructions
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook’s Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Nutrition Facts
| Calories | 564 calorie |
| Total Fat | 35 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 108 milligrams |
| Sodium | 924 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 4 grams |
| Protein | 24 grams |
Reviews
Hello, I’ve been looking for this skillet everywhere..would mind telling me where you got yours please?
Very satisfying. Used homemade vegan mozzarella.
This is yummy. I didn’t have carrots, so I subbed mushrooms and a few sliced black olives. I turned off the burner during assembly and didn’t have any issue with burning. I also only had 4 no bake noodles, so I used those and a couple of regular noodles. The regular noodles actually held up better and were thoroughly cooked. Because others mentioned it being runny, I removed the lid the last five minutes and it was perfect. I ate three pieces, lol!
Easy and delicious. I use organic diced tomatoes if there aren’t any good fresh ones available. I have plenty of fresh spicy oregano so I sometimes use that instead of basil.
I bought the wrong kind of noodles – regular lasagna instead of no boil AKA no bake. It was very watery, presumably because of my wrong noodle mistake. That being said, the flavor was still so good even with my error! Trying it again tonight with the correct noodles and hoping that fixes my issue. Giving 5 starts because the mistake was mine, not the recipes
After reading all these reviews where you have used jarred sauce I just don’t get it. The point of this lasagna is fresh garden tomatoes which make ALL the difference.
So good! I just used jarred sauce, since we had it on hand.
I was nervous about the vegetables, but they didn’t stick out like I thought they would. Great way to get veggies into a dish!
My husband loves lasagna and he said this may be his new favorite recipe!
I was nervous about the vegetables, but they didn’t stick out like I thought they would. Great way to get veggies into a dish!
My husband loves lasagna and he said this may be his new favorite recipe!
I love this recipe, fast and delicious! I do cheat a little a sub our favorite jarred sauce for the tomatoes. This dish is super easy and my family loves it! Great week night dinner.
First off preparation ended up taking me an hour rather then 15 minutes. The taste was not very appetizing and reheating leftovers was unpalatable.
I did some substitutions because I wanted meat rather than just veg. It tasted fine. But for the effort, I’d rather just make the larger vat of oven-baked lasagne and have leftovers for freezing. Also- if you cook only on the stovetop, you miss the crispy cheesy bits that happen in the oven.