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Home » Recipes » Vegetarian Skillet Lasagna (One Pan Lasagna)

Vegetarian Skillet Lasagna (One Pan Lasagna)

By: Liz  /  Published: April 6, 2020  /  Updated: December 22, 2020  /   1 Comment

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vegetarian skillet lasagna

This vegetarian skillet lasagna with spinach, tomatoes and cheese is creamy, delicious and oh, so satisfying.

Made in less than 30 minutes on the stove in a single skillet, it’s a quick and easy meal that looks and tastes impressive.

vegetarian skillet lasagna

What you’ll need to make this one pan lasagna

  • Vegetable broth – I usually mix my own but store-bought ready-to-use is absolutely fine.
  • Oven-ready lasagna noodles – aka no boil lasagna noodles
  • Cream of mushroom soup – I prefer the regular, not the low-sodium version
  • Diced tomatoes – I use Italian-style diced tomatoes
  • Frozen chopped spinach – thawed and well-drained
  • Ricotta cheese – lends a delicious creaminess to the sauce
  • Mozzarella cheese – use shredded or thinly sliced mozzarella 
  • Oregano – dried oregano works great, but you could use fresh if you have it
  • Red pepper flakes – optional, but I like the zestiness it brings to the skillet lasagna

How to make an easy skillet lasagna

Start by bringing the vegetable broth to a boil and then stir in the broken lasagna pieces and cook until the noodles are tender.

Add the tomatoes, spinach and cream of mushroom soup and let that cook for a few minutes before adding in the ricotta cheese and stirring until fully blended.

mixing ingredients in skillet

Then sprinkle with mozzarella cheese, oregano and red pepper flakes.

sprinkle on mozzarella cheese

Cover and leave on stove until cheese is melty. 

A close up of a skillet lasagna

Enjoy!

one pan lasagna on table

It’s absolutely delicious and a family favorite!

cheesy spoonful of one pan lasagna

Can I freeze and reheat vegetarian skillet lasagna?

Absolutely! I freeze individual portions of lasagna in microwaveable containers and heat them with “reheat sensor” on my microwave (with the lid vented). Results may vary depending on the microwave. This is the microwave I have. I absolutely love it!

Can I add meat?

Of course! Ground beef or ground sausage would be delicious in this recipe.

A skillet of lasagna sitting on top of a wooden table

Vegetarian Skillet Lasagna

vegetarian skillet lasagna

Vegetarian Skillet Lasagna

Liz - Eat Move Make
This one pot vegetarian skillet lasagna with spinach, tomatoes and cheese is creamy, delicious and oh, so satisfying. Made in less than 30 minutes.
Print Recipe Save Recipe Saved Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree
Cuisine American
Servings 6
Calories 134 kcal

Ingredients
  

  • 3 cups vegetable broth
  • 1 16 oz box uncooked no-boil lasagna noodles broken into pieces
  • 1 10 3/4 oz can cream of mushroom soup
  • 1 14.5 oz can diced tomatoes, with juice Italian style
  • 1 10 oz pkg frozen chopped spinach thawed and well drained
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • pinch dried oregano
  • pinch red pepper flakes

Instructions
 

  • Heat broth in large skillet over medium-high heat, bringing to a boil. Add lasagna pieces to broth. Reduce heat to low and cook until noodles are tender.
  • Stir soup, tomatoes and spinach into the skillet. Cook until mixture is hot and bubbly, about 5 minutes. Stir in ricotta cheese.
  • Sprinkle on mozzarella cheese, oregano and red pepper flakes. Cover and let sit until mozzarella cheese is melty.

Nutrition

Calories: 134kcalCarbohydrates: 3gProtein: 9gFat: 10gSaturated Fat: 6gCholesterol: 36mgSodium: 623mgPotassium: 57mgSugar: 1gVitamin A: 578IUCalcium: 179mgIron: 1mg
Keyword lasagna, skillet recipe, vegetarian
Tried this recipe?Let us know how it was!

Pin this vegetarian skillet lasagna recipe to Pinterest!

vegetarian skillet lasagna

Love lasagna recipes?

Try this pepperoni spasagna recipe and this pepperoni white pizza skillet recipe too!

Related topics
Recipescheese lasagna skillet meals spinach vegetarian

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. Alissa A Apel says

    April 7, 2020 at 5:34 pm

    That looks pretty easy to make. I’ll have to try it. I need easy in my life.

    Reply

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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