Cast Iron Skillet Lasagna

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WOW, everyone at the table with cast iron skillet lasagna! This vegetarian lasagna recipe only uses ONE POT, so it's easy to make and clean up after. It's perfect for any night of the week—and special enough that you can even add it to your Sunday dinner ideas! The whole family will love this cheesy lasagna recipe, and you will love how easy it is to prepare.

Vegetarian Lasagna Recipe Ingredients

The ingredients for lasagna in this cast iron skillet recipe are simple and easy to find! Using fresh vegetables including button mushrooms, spinach, bell pepper, and onion, this cheesy lasagna recipe is chock full of good-for-you ingredients and is delicious, too. Here are our ingredients for lasagna:

• 8-10 dry lasagna noodles
• 6 cloves garlic
• 1 onion
• 1 bell pepper
• pinch salt and pepper
• 1 8oz. package button mushrooms
• 1 cup spinach, fresh
• 24 oz. marinara sauce*
• 1 Tbsp. olive oil
• 2 cups vegetable broth
• ¾ cup ricotta cheese
• ¾ cup shredded mozzarella cheese

Optionally, in addition to the other ingredients for lasagna, you can also use ¼ cup Parmesan cheese, 2 tsp. red chili flakes, and ½ cup fresh basil. Personally, I love the extra cheesiness Parmesan cheese adds, and the kick of spice from red chili flakes. To cut through the cheesy flavors and add an extra pop of freshness, basil is a wonderful addition.

* For the marinara sauce, we recommend you simply use your favorite brand!

How to Make Lasagna Step by Step

Making lasagna in a skillet is the easiest way of cooking lasagna. Plus, the results are delicious! Follow these steps to prepare your homemade lasagna:

Preparing the Vegetables:

1. Mince garlic and onion. Dice bell pepper and slice button mushrooms into small pieces. Roughly chop fresh spinach.
2. Heat a large cast iron skillet to medium heat. Add 1 Tbsp. olive oil. Once the oil heats, add the garlic and onions and saute for 2 to 3 minutes, stirring often.
3. Add the mushroom slices along with a pinch each of salt and pepper. Saute the mushrooms for 4 to 5 minutes, stirring often. The mushrooms should cook down quite a bit.
4. Add the diced pepper and saute for an additional 3 to 4 minutes, continuing to stir often.
   
5. Add marinara sauce and 1 ½ cups vegetable broth to the mushrooms and peppers. Stir to combine.

Cooking Lasagna Noodles:

1. Break lasagna noodles into small pieces and add to pan. Stir the noodles into the sauce. The noodles cook in the sauce, so it's important all noodles are fully submerged in the liquid.
2. Bring the sauce to a low boil, then reduce to a simmer. The sauce should bubble lightly as it cooks. The heat should be enough to cook the noodles, but not hot enough to cause the sauce to splatter. Medium/low heat should work fine.
3. Cook the noodles on a low boil for 30 minutes. Stir every 5 minutes or so (this is more important near the 30 minute mark) to prevent them from sticking to the pan. Add an additional ½ cup vegetable stock as the noodles cook. Once the noodles are cooked and have absorbed most of the sauce, add spinach and stir into the lasagna.
   
4. Turn the oven broiler on.
5. Spoon ½ to ¾ cup of ricotta cheese on top of the lasagna in chunks. Do not stir the cheese into the lasagna. Sprinkle ½ to ¾ cup shredded mozzarella on top of the ricotta.
6. Place the pan in the oven directly under the broiler for 2 minutes, or until the cheese melts. Remove pan from the oven.

To serve, optionally sprinkle Parmesan cheese, red chili flakes, and chopped fresh basil on top of the lasagna. Once you give this skillet lasagna a try, you'll never want to go back to traditional lasagna!

What to Serve with Lasagna

Stovetop lasagna shares its flavors with a classic lasagna recipe, so you'll want to serve it with side dishes for lasagna! We recommend a Fresh Vegetable Salad with Creamy Balsamic Dressing, Tomato Cucumber Feta Salad, or perhaps Garlic Parmesan Roasted Carrots. Foil Pack Potatoes or Homemade Rice-A-Roni are ideal choices as side dishes for lasagna, too! To sop up all of the delicious lasagna sauce, how about making your own bread? We have Gluten Free Rolls and Biscuits, as well as an Easy Sprouted Bread Recipe we know you'll love!

You may also enjoy pairing lasagna with Green Bean Almondine or a Yorkshire Pudding Recipe. For drinks for the adults, how about Moscato Sangria or Rose Sangria?

Pasta Recipes

• Lasagna for Two
• Mexican Lasagna with Corn Tortillas
• Slow Cooker Lasagna
• Ricotta Lemon Pasta
• Instant Pot Lasagna

Love pasta? Get even more Comfort Food Pasta Recipes like this one! Pasta recipes are great for freezing.

And while you're at it, we know you'll love these other Cast Iron Skillet Recipes, too!

📌 Pin Cast Iron Skillet Lasagna to save for later!

Cast Iron Skillet Lasagna

Recipe Author: Isabel Laessig

Cast Iron Skillet Lasagna is a one pot wonder your family will LOVE! Easy, cheesy, and vegetarian too. The whole family will love this dinner recipe that's perfect any night of the week, yet special enough to serve for Sunday Supper too! Gather the family around the table and make memories with this delicious meal!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Calories 337 kcal

Ingredients

  

1x2x3x

• ▢ 8 lasagna noodles - dry
• ▢ 6 cloves garlic
• ▢ 1 onion
• ▢ 1 bell pepper
• ▢ 1 8 oz. button mushrooms
• ▢ 1 cup spinach - fresh
• ▢ pinch salt
• ▢ pinch pepper
• ▢ 1 Tbsp. olive oil
• ▢ 24 oz. marinara sauce
• ▢ 2 cups vegetable broth
• ▢ ¾ cup ricotta cheese
• ▢ ¾ cup shredded mozzarella cheese
• ▢ ¼ cup Parmesan cheese - optional
• ▢ 2 tsp. red chili flakes - optional
• ▢ ½ cup fresh basil - optional

Instructions

 

• Mince 6 cloves of garlic and 1 onion.
• Dice 1 bell pepper and cut 1 8 oz. package button mushrooms into small slices.
• Roughly chop 1 cup fresh spinach.
• Heat a large cast iron skillet to medium. Add 1 Tbsp. olive oil. Once the oil is heated, add the garlic and onions and saute for 2-3 minutes, stirring often.
• Add the sliced mushrooms along with a pinch of salt and pepper. Saute the mushrooms for 4-5 minutes, stirring often. The mushrooms will cook down quite a bit.
• Add the diced pepper to the mushrooms and saute for an additional 3-4 minutes, stirring often.
• Add 1 24 oz. jar of marinara sauce and 1 ½ cups of vegetable broth to the mushrooms and peppers. Stir to combine.
• Break 8-10 dry lasagna noodles into small pieces and add to the pan. Stir the noodles into the sauce. The noodles cook in the sauce so it is important that all the noodles are submerged in the liquid.
• Bring the sauce to a low boil and then reduce to a simmer. The sauce should bubble lightly as it cooks. The heat should be hot enough to cook the noodles but not hot enough to cause the sauce to splatter - Medium/low should work fine.
• Cook the noodles on a low boil for 30 minutes. Stir the noodles every 5 minutes or so (more important toward the 30 minute mark) to prevent them from sticking to the pan. Add an additional ½ cup of vegetable stock as the noodles cook.
• Once the noodles are cooked and have absorbed most of the sauce, add the cup of chopped spinach and stir into the lasagna.
• Turn the oven broiler on.
• Spoon ½-3/4 cup of ricotta cheese on top of the lasagna in chunks (do not stir ricotta into lasagna) and sprinkle ½-3/4 cup shredded mozzarella on top of ricotta.
• Place the pan in the oven directly under the broiler for 2 minutes or until the cheese melts. Remove pan from oven.
• To serve: Sprinkle ¼ cup Parmesan cheese, 2 tsp. red chili flakes, and ½ cup chopped fresh basil on top of lasagna (optional).

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5 from 8 votes

Notes

1. Try to make sure the noodles do not clump together as they cook. This will prevent them from cooking evenly. The noodles should be soft but not mushy when they are done.
2. Make sure the noodles are completely submerged in the sauce when cooking, so they cook evenly and completely.

Nutrition

Calories: 337kcalCarbohydrates: 43gProtein: 17gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 1125mgPotassium: 783mgFiber: 5gSugar: 9gVitamin A: 2604IUVitamin C: 38mgCalcium: 230mgIron: 3mg

This post was updated on August 21, 2019 and republished August 23, 2019.