Skillet Vegetable "Lasagna"

50 6 servings, 1/6 recipe (221 g) each
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6 servings, 1/6 recipe (221 g) each

Calling all vegetarian lasagna lovers! Tender vegetables combine with mozzarella cheese and pasta sauce in this skillet-simple take on vegetarian lasagna.

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add eggplant and zucchini; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetables from skillet; set aside. Mix ricotta and Parmesan.
  • Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
  • Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

Serving Suggestion

Serve with crusty whole grain bread and a glass of skim milk to round out the meal.

Special Extra

Garnish with 1 Tbsp. chopped fresh basil just before serving.


  • 6 servings, 1/6 recipe (221 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (221 g) each
Calories 270
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 35mg
Sodium 390mg
Carbohydrate 14g
Dietary fibre 4g
Sugars 6g
Protein 15g
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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