Skillet Vegetable 'Lasagna' - Kraft Recipes Top
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Skillet Vegetable 'Lasagna'

Prep Time
Total Time

6 servings

Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless 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, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
  • 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.

Special Equipment Needed

Serving Suggestion

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

Special Extra

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


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 300
Total fat 20g
Saturated fat 9g
Cholesterol 40mg
Sodium 550mg
Carbohydrate 15g
Dietary fiber 5g
Sugars 9g
Protein 16g
% Daily Value
Vitamin A 35 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 6 %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.

Ratings & Reviews

Rated 2 out of 5 by from It looks really good in the picture, doesn't it? It looks really good in the picture, doesn't it? It looks really good when you make it too! "Lasagna" does not describe this dish, and it is disappointing because of the name. I used the full 15 oz. container of ricotta and 1/2 a cup of parmesan. You need it. Yes - definitely season the veggies! Salt, pepper, oregano, basil. If you want to call this lasagna, you need to add pasta. Otherwise, it needs a new name for sure. Although it was good for a vegetarian dish, it was a disappointment for the "regular" members of my family. This is a not a main dish for "regular" people without adding pasta at least.
Date published: 2012-09-23
Rated 5 out of 5 by from I prepared this dish today and it was delicious with great flavor. I prepared this dish today and it was delicious with great flavor. I used three yellow squash and three zucchini. I sautéed 1/2 onion for extra flavor. I didn't find the ricotta cheese in the store, so I used fresh mozzarella, parmesan and shredded romano cheeses. I also chopped three green onions between the layers of cheese and sauce along with some crushed red peppers. We had this with a tossed salad and buttered bread. I'm so glad we have some left over! Delicious!
Date published: 2013-11-30
Rated 4 out of 5 by from I took the advice of another user and seasoned the veggies very well - I also added half a chopped... I took the advice of another user and seasoned the veggies very well - I also added half a chopped onion, extra garlic and lots of dried Italian seasoning, a little salt and pepper, plus I used more parmesan than the recipe calls for, maybe 1/3 to 1/2 cup (I eyeballed it) and it turned out delicious! Even the kids ate it, and I have picky eaters. They didn't inhale it, but they willingly ate it, which is huge in my house! I am always looking for a good meatless Monday addition, this one will be back on the table again.
Date published: 2012-06-05
Rated 5 out of 5 by from This is really good! This is really good! I tweaked it a bit by adding onion with the eggplant & squashes.I also added a cup of sliced mushrooms toward the end of the finished first part of cook time.I put in some curly Kale a couple of minutes before removing veggies from the skillet as instructed.(I suggest using onion in this recipe even if you don't add any other extra vegetables) The sauce I used happened to have a bit of zest to it and I think it was a good call.This was a delicious dinner and I will make many more times!
Date published: 2013-02-05
Rated 5 out of 5 by from I never missed the lasagna noodles. I never missed the lasagna noodles. With 15 grams of complex carbs and 15 grams of protein, this recipe gained the approval of my doctor. Even my husband enjoyed the flavor. It was perfect just as you directed me to prepare it. Please provide more of these low carb recipes for those of us with family members who have to watch their sugar and carb intakes. Thank you!
Date published: 2013-10-13
Rated 5 out of 5 by from Added onion and next time, I'll likely also add peppers and celery. Added onion and next time, I'll likely also add peppers and celery. It was soooo yummy. I didn't measure the sauce so I consequently used too much resulting in a product that was a little too "soupy." Next time I'll either up the veggies or reduce the sauce. I added a garden salad and ravioli noodles as side dishes.
Date published: 2012-06-12
Rated 5 out of 5 by from Very Good with Fresh Summer Veggies The flavors of the summer vegetables in this dish was perfect. Watch you do not burn the ricotta mixture. 20 minutes is just right on LOW to medium heat. As suggested added onion, mushrooms, oregano and basil spices to vegetables. I also found tomato sauce with no added sugar. I will make this again.
Date published: 2016-07-14
Rated 4 out of 5 by from Easy and healthy, I hope I made this a few nights ago. I added onion and mushrooms and some lasagna noodles so that I could layer. I layered into two microwave safe containers then froze one and cooked the other in microwave. Nice way to eat lots of veggies ( and I did not think I liked eggplant)
Date published: 2017-09-08
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