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Skillet Vegetable 'Lasagna'

Prep Time
Total Time

6 servings

Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless lasagna.

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
  • Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
  • Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

Special Equipment Needed

Serving Suggestion

Serve with crusty whole grain bread and a glass of fat-free milk to round out the meal.

Special Extra

Garnish with 1 Tbsp. chopped fresh basil just before serving.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 300
Total fat 20g
Saturated fat 9g
Cholesterol 40mg
Sodium 550mg
Carbohydrate 15g
Dietary fiber 5g
Sugars 9g
Protein 16g
% Daily Value
Vitamin A 35 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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