Skillet Lasagna

skillet lasagna


For marinara sauce

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste / sauce
  • 4 tbsp chopped fresh parsley
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt, if the canned tomatoes are unsalted or to taste
  • 1/4 tsp ground black pepper
  • 1 tsp olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine
  • 1 tsp sugar

Rest of the ingredients:

  • 8 oz lasagna plates
  • 3-4 medium size zucchini / squash, sliced lengthwise
  • 1 red bell pepper, halved and sliced
  • 2 tbsp fresh parsley chopped
  • 1 cup whole-milk ricotta cheese, drained
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp coarsely ground black pepper
  • 1 tbsp olive oil


Marinara sauce

  1. Heat the oil in a sauce pan
  2. Add onions and saute for 1-2 minutes
  3. Add garlic and herbs and stir for 1 minute
  4. Add tomatoes, tomato paste white wine, black pepper, sugar, salt (to taste) and parsley leaves
  5. Bring the sauce to boil, reduce heat and let it simmer on medium / low heat for 20-25 minutes, stirring it every couple of minutes


Break lasagna plates into quarters and cook in boiling water till desired softness. Else could pressure cook it (3 whistles). Once cooked, wash with cool water and keep aside


In a bowl, mix the cheeses with chopped parsley


  1. Heat a skillet on medium heat, add olive oil and saute zucchini on both sides, till very lightly brown and then keep aside
  2. Similarly saute red bell pepper and keep aside
  3. Spread a thin layer of marinara sauce in the skillet and then place a layer of lasagna on top of it
  4. On top of lasagna, layer the cooked vegetables and pour some sauce to cover the lasagna and vegetables
  5. Similarly, make more layers of lasagna, vegetable and sauce
  6. Scoop up large spoonfuls of cheese mixture and place on top of lasagna layers
  7. Cover and simmer gently for 3-4 minutes
  8. Serve hot with your favorite Italian bread by the side!

Serves: 4

Inspiration source: The Pampered Chef

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