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Stovetop Vegetable Lasagna

PREP TIME 20 minutes
COOK TIME 55 minutes
TOTAL TIME 1 hour 15 minutes
servings4 servings
An easy one-pan stovetop vegetable lasagna with mushrooms, butternut and red pepper in a creamy tomato sauce, topped with melted mozzarella.
Stovetop Vegetable Lasagna in skillet

Watch how to make the recipe

Ingredients
  • 1 tablespoon (14 g) butter
  • ½ small onion chopped (50 g)
  • 8 oz (225 g) mushrooms, sliced
  • 1 cup (150 g) butternut squash, cut into small cubes
  • 1 medium red bell pepper, chopped (120 g)
  • 2 medium garlic cloves, minced
  • 1 teaspoon dried thyme or mixed herbs
  • 1 teaspoon salt (see notes below)
  • 1 cup (250 g) marinara or tomato-based pasta sauce (store-bought)
  • ½ cup + 1 tablespoon (135 ml) hot water, plus a little extra if needed
  • 1½ oz (40 g) oven-ready/no-boil lasagna noodles
  • ⅓ cup + 1 tablespoon whipping cream (100 ml)
  • 1 cup (120 g) shredded mozzarella or cheddar
  • Grated Parmesan (optional)
  • Fresh basil for topping
Instructions
  • Melt the butter in a large skillet over medium heat. Add the onion and cook for 2 minutes.
  • Add the mushrooms and cook until they have reduced and most of their liquid has cooked away.
  • Add the butternut and cook for 5 minutes. Add the red bell pepper and cook for another 5 minutes.
  • Mix in the garlic, thyme or mixed herbs and salt. Cook for about 1 minute.
  • Pour in the pasta sauce and hot water and stir well. Cook over medium-low heat for 10 minutes. If the sauce becomes too thick, add a little more hot water.
  • Break the lasagna noodles to fit the skillet and arrange them in a single layer over the sauce. Leave a little space between them where possible. A slight overlap is fine.
  • Gently push the noodles into the sauce until they are lightly covered.
  • Pour the cream evenly over the noodles. Cover and cook over low heat for 10 minutes.
  • Remove the lid and continue cooking over low heat for 15–20 minutes, until the noodles are cooked through and the sauce has thickened.
  • Sprinkle the mozzarella over the top and add Parmesan if using. Turn off the heat, cover and leave until the cheese has melted. If needed, keep the heat on low for 1–2 minutes to help the cheese melt.
  • Top with fresh basil and rest for 10 minutes before cutting.
Recipe Notes
Check the salt: Store-bought marinara and pasta sauces vary in saltiness, so taste yours before adding the salt. The sauce I used was lightly salted, so I used 1 teaspoon of salt. Adjust the amount depending on the sauce you use.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1081mg | Potassium: 719mg | Fiber: 3g | Sugar: 7g | Calcium: 283mg | Iron: 2mg