Recipes and Goodies

Vegetarian Skillet Lasagna

Looking for a skillet lasagna recipe that I could turn into a veggie dish, I decided to try a skillet zucchini lasagna. I’ve always seen zucchini lasagna ideas on Pinterest but was worried about the lasagna coming out soupy or watery. To cut down on the excess liquid, I used the mandolin to slice the zucchini and then boiled it with 1 tablespoon of salt for 5 minutes and then drained it on paper towels, pressing lightly to absorb as much moisture as possible. I also used a summer vegetable grilling blend of onions, peppers, and various squash that I boiled and drained and pressed between paper towels as well to reduce any excess liquid from using frozen vegetables. The lasagna come out phe-nom-enally well!

So here is the recipe


  • 3 medium zucchini, sliced with a mandolin to your desired thickness.
  • 12 oz sliced mushrooms
  • 4 cloves garlic, finely diced
  • 2 Tablespoons Spice ™ seasoning, you can also use any Italian seasoning
  • 1 Tablespoon red pepper flakes
  • 1 large egg
  • 8 ounces shredded Italian blend cheese
  • 15-16 ounces part skim ricotta
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon salt
  • 2 cups of the tomato sauce of your choice
  • 4 cups mixed vegetables – I used 2 16oz bags of frozen squash mix (if using frozen vegetables, cook them following the directions on the package, drain well, and pat dry with paper towels – drying them as much as possible. If using fresh vegetables, you will sauté them with the mushrooms (see step 5)


  1. Slice the zucchini using a mandolin slicer to your desired thickness.
  2. Add 1 Tablespoon salt to 4 cups boiling water, add Zucchini slices and boil for 5 minutes.
  3. Remove the zucchini slices from the water and drain/pat dry on paper towels, drying them as much as possible.
  4. Add the frozen vegetable mix to the water and boil for 10 minutes (or what is specified on the package) and drain. If using fresh vegetables, skip to step 5.
  5. In a nonstick skillet, heat 2 tablespoons oil and add in the mushrooms and onions and sauté for 5 minutes. If you are using the fresh vegetables, sauté them in the skillet with the mushrooms and onions.
  6. While the vegetables are cooking, mix the ricotta, spice mixture, egg, and 4 ounces of the shredded cheese until well mixed.
  7. Mix the mushroom and onion mixture together and remove from skillet
  8. Add ½ cup tomato sauce to coat the entire bottom of the skillet
  9. Layer the contents in the skillet in the following order: ½ of the Zucchini slices, ½ ricotta mixture, ½ of the vegetable mixture, ½ remaining tomato sauce, then repeat.
  10. Top with the remaining shredded cheese and sprinkle with more Spice™ or Italian seasoning and the red pepper flakes.
  11. Cook uncovered on the stove top on medium heat for 10 minutes.
  12. Cover and cook for 10 additional minutes.
  13. Let lasagna sit to cool a little and stiffen.
Skillet Zucchini Lasagna
Skillet Zucchini Lasagna

I split into my meal prep containers and got 6 decent sized portions for the week.

So, it sounds like a pain in the ass but it was actually really easy and worth it!



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