One Pan Veggie Lasagne Recipe – Italian Special

One-Pan Veggie Lasagne is a convenient, flavorful twist on the classic Italian comfort dish. Packed with layers of tender vegetables like zucchini, bell peppers, mushrooms, and carrots, this lasagna is a healthy and hearty vegetarian option. The best part? It’s made all in one pan—no need to boil noodles or bake multiple layers separately! With a rich, savory tomato sauce, creamy ricotta, and gooey melted mozzarella, it’s a satisfying meal that comes together effortlessly. Perfect for busy weeknights, this one-pan dish is easy to prepare, full of flavor, and requires minimal cleanup, making it a family favorite you’ll return to time and time again.

  • 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 :

1

Preheat the Oven:Preheat your oven to 375°F (190°C).

2

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.

3

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.

4

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.

5

Layer the Lasagna:Once the sauce is ready, reduce the heat to low. Begin layering the lasagna in the same pan.

6

Start with a thin layer of the vegetable sauce mixture at the bottom of the pan.

7

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.

8

Repeat the layers, finishing with a top layer of sauce and the remaining mozzarella cheese.

9

Bake:Cover the pan with aluminum foil and bake for 25 minutes.

10

After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.

11

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 :

Noodles:Use no-boil lasagna noodles for ease. If using regular noodles, cook them first.

Veggies:Customize with your favorite vegetables, like spinach, eggplant, or kale.

Sauce:Adjust seasoning to taste—add more garlic, herbs, or chili flakes for extra flavor.

Cheese:Use part-skim ricotta for a lighter option, or regular mozzarella for more creaminess.

Make-Ahead:Can be assembled the day before and baked when ready. Also freezer-friendly.