Best Vegetarian Skillet Lasagna Recipes

VEGETARIAN SKILLET LASAGNA

Vegetarian Skillet Lasagna image

This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
1 jar (24 ounces) tomato basil pasta sauce
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
6 no-cook lasagna noodles, broken
1/2 cup shredded mozzarella cheese
OPTIONAL: grated Parmesan cheese and chopped fresh basil leaves

Steps:

Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.

Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.

VEGETARIAN LASAGNA SKILLET

Vegetarian Lasagna Skillet image

What do you get when you combine Hunt's® 100% natural tomatoes with Kraft® 100% grated Parmesan cheese? Dinner that's 100% delicious. Bring flavor to your table with this carefully crafted recipe.

Provided by Food Network

Time 30m

Yield 6 Servings

Number Of Ingredients 8

Ingredients

8 ounces dry bowtie (farfalle) pasta, uncooked
2 tablespoons Pure Wesson® Canola Oil
2 cups quartered, sliced zucchini
1 can (15 oz each) Great Northern beans, drained, rinsed
1 jar (16 oz each) light Alfredo pasta sauce
¼ teaspoon garlic salt
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well
1 cup shredded part-skim mozzarella cheese

Steps:

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.