Easy Skillet Lasagna with Mushrooms and Basil

August 20, 2012


When I saw this recipe, I knew I had to make a vegetarian version. Lasagna is so comforting, but a total pain to make. This cast-iron skillet version using no boil noodles is a cinch. I’ll never go back to layering again.

Adapted from How Sweet Eats

1 Tablespoon butter
1 Tablespoon olive oil
2 cloves garlic
1/2 sweet onion, diced
1 cup mushrooms, chopped
4 oz no boil lasagna noodles (about 1/2 of a 9 oz box)
28 oz can crushed tomatoes
2 balls fresh mozzarella
1 cup ricotta
1 cup basil, chopped
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper

Directions: Preheat the oven to 350 degrees F.

On the stove top, heat the butter and oil in a cast iron skillet.


Next, add the onions, mushrooms and garlic. Sautee for about 3 minutes, until vegetables become tender.


Add the tomatoes, about 1/2 the basil, a 1/4 cup water, salt and pepper. Give it a good stir.


Work the no boil noodles into the mixture. Make sure all the noodles are covered by sauce.

Next, cover with slices of mozzarella and scoops of ricotta.


Bake for 25 minutes, until cheese is melted and the edges are bubbling.


Remove from the oven and top with the remaining basil.


Serve with crusty garlic bread to sop up the sauce.


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  4. Lentil “Meatballs” With Lemon Basil Pesto
  5. Tomato and Cheese Tarts with Basil


Homer August 22, 2012 at 8:21 am

Everything tastes better cooked in a skillet!

Lauren at Keep It Sweet August 21, 2012 at 7:10 am

This could be the perfect comfort food!

Jess August 21, 2012 at 12:27 am

Is there anything that can’t be made in an cast iron skillet?! This is such a great idea (particularly for those of us who don’t have dishwashers). Looks like I definitely need to get one….not sure how I’ve managed to go this long without it.

Jen @ Keepitsimplefoods August 23, 2012 at 7:55 am

A cast iron skillet is a MUST!

Jessica August 20, 2012 at 8:04 am

This looks so simple and delicious! Love the addition of mushrooms.

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