Cast Iron Vegetarian Lasagna Skillet

Clean Plate Mama
by Clean Plate Mama
6 servings
40 min

This vegetarian lasagna skillet is made in a trusty cast iron skillet and is comprised of wholesome ingredients like zucchini, spinach, tomatoes, and lots of herbs and spices. Make it gluten-free by using compliant lasagna noodles!


  • The lasagna noodles cook in the cast iron skillet on the stove (no oven needed) with the other ingredients. Making it a true one-pan meal.
  • You can customize this recipe however you like! Want some meat? Throw it in! Want to use different veggies? Go for it! Want to use certain spices not listed below? Try it out!
  • This vegetarian lasagna skillet is a hearty, healthy, and clean weeknight meal that comes together in 30/40 minutes (or even less if you do the prep work ahead of time)!
  • And best of all, you can get your lasagna fix while remaining gluten-free. Just use gluten-free noodles!

If you love lightened-up (and gluten-free) comfort food like this vegetable lasagna recipe, then you've got to try my spaghetti squash spaghetti bowls and my creamy roasted red pepper pasta!

For expert tips and substitutions, read the full blog post!


Cast Iron Vegetarian Lasagna Skillet
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • ▢ 1 tbsp. extra-virgin olive oil
  • ▢ 4 cloves garlic, minced
  • ▢ 1 yellow onion, chopped
  • ▢ 1 red bell pepper, chopped
  • ▢ 1 zucchini, chopped
  • ▢ 1 tsp. dried basil
  • ▢ 1 tsp. dried oregano
  • ▢ 1/2 tsp. onion powder
  • ▢ 1/2 tsp. fine sea salt
  • ▢ 4 cups packed spinach
  • ▢ 1 can (14oz) diced tomatoes
  • ▢ 1 jar (24oz) spaghetti sauce
  • ▢ 1 10oz box lasagna noodles (gluten free if needed)
  • ▢ 1 cup shredded mozzarella
  • ▢ 8 oz fresh mozzarella, thinly sliced
  • ▢ 6-10 fresh basil leaves (optional)

Heat extra-virgin olive oil in a large (12”) skillet over medium-high heat. Add garlic, onion, pepper, and zucchini, and cook until veggies are softened (about 5 minutes). Add dried basil, oregano, onion powder, and salt. Cook for an additional 1-2 minutes, stirring frequently.
Add the spinach, diced tomatoes, and spaghetti sauce. Mix in with the veggies and bring to a low boil.
Break up the lasagna noodles and stir in with the sauce. Ensure all noodles are covered in sauce. Reduce heat to low and place a lid on the skillet.
Cook for 25-30 minutes, or until noodles are done to your liking. Half-way through, stir noodles and sauce ensuring all noodles are covered in the sauce.
Once noodles are cooked, stir in the shredded mozzarella and top with the thinly sliced fresh mozzarella. Cover with lid and continue cooking on low until cheese has melted (about 3-5 minutes). Top with fresh basil if desired.
Serve and enjoy!
  • Don't skip mixing the lasagna half way through! You'll risk the veggies burning to the bottom of the pan and the noodles not cooking completely.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months.
Clean Plate Mama
Want more details about this and other recipes? Check out more here!
  • Jerry Jerry on Feb 17, 2022

    What do you mean by "packed" spinach please?

    • Clean Plate Mama Clean Plate Mama on Feb 17, 2022

      Just that the spinach is packed (pushed down) into the measuring cup (not loosely measured) - that way you are just getting more spinach in your lasagna :)

  • Cindy Hill Suggs Cindy Hill Suggs on Mar 19, 2022

    Made it tonight and it was delicious! Took the noodles a bit longer to get tender, but my stove may have been the reason.