One Pan Veggie Lasagne Recipe – Italian Special
Craving a delicious twist on a classic from microwave.e? This One Pan Veggie Lasagne Recipe delivers all the layers of comfort—no-boil noodles, ricotta, mozzarella, and a rich tomato sauce—without fuss or mess. It’s a vegetarian dinner that uses hearty zucchini, bell pepper, mushrooms, and carrot, all baked together in one skillet so there’s minimal cleanup. Ideal for weeknights or feeding a crowd, this is a family favorite that makes comfort food simple and satisfying.
- Prep Time10 min
- Cook Time55 min
- Total Time1 hr 5 min
One Pan Veggie Lasagne Ingredients :
- 9-12 no-boil lasagne noodles (depending on pan size)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 carrot, grated or finely chopped
- 1 can (14 oz/400g) diced tomatoes
- 1 can (14 oz/400g) tomato sauce
- 1/2 cup (120ml) vegetable broth or water
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 1/2 cups (375g) ricotta cheese (or cottage cheese for a lighter version)
- 2 cups (200g) shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- Fresh basil or parsley (for garnish, optional)
How to make One Pan Veggie Lasagne :
Preheat the Oven:Preheat your oven to 375°F (190°C).
Sauté the Vegetables:Heat the olive oil in a large skillet or ovenproof pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the zucchini, bell pepper, mushrooms, and grated carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms release their moisture.
Add the Tomato Sauce:Stir in the diced tomatoes, tomato sauce, vegetable broth, tomato paste, basil, oregano, salt, and pepper. Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to combine and the sauce to thicken slightly.
Layer the Lasagna:Once the sauce is ready, reduce the heat to low. Begin layering the lasagna in the same pan.
Start with a thin layer of the vegetable sauce mixture at the bottom of the pan.
Place 3-4 no-boil lasagna noodles on top of the sauce (break them if necessary to fit the pan).
Spread a layer of ricotta cheese over the noodles, then sprinkle with a little mozzarella.
Repeat the layers, finishing with a top layer of sauce and the remaining mozzarella cheese.
Bake:Cover the pan with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
Garnish and Serve:Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil or parsley, if desired, and serve hot.
Recipe Notes :
Ingredient Substitutions: Use cottage cheese instead of ricotta if you prefer lighter dairy. Swap mozzarella for a plant-based meltable cheese to make it vegan-friendly. Eggplant or spinach can replace zucchini or mushrooms to change up the vegetable mix.
Baking Time: Cover with foil for the first part of baking to prevent the cheese from burning, then remove foil in the last 10-15 minutes so the top turns golden and bubbly.
Prep Ahead Tips: Chop vegetables and assemble the layers a day in advance; refrigerate assembled pan and bake when ready to serve. No-boil noodles make this much easier to prepare ahead.
Texture Preferences: For creamier layers, use full-fat cheeses; for lighter texture, drain excess moisture from vegetables before layering. If you like firmer bite to your noodles, ensure sauce is on the thinner side.
Storage Advice: Leftovers store well in an airtight container in the refrigerator for up to 2-3 days. Freeze individual portions (before baking or after, depending on your preference); reheat in oven for best texture over microwave.
