Comida Kraft
Recipe Box

Skillet Vegetable "Lasagna"

No referer *
(20) 19 Reviews
Prep Time
Total Time

6 servings

Tender vegetables combine with mozzarella cheese and pasta sauce in this skillet-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.

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 20 %DV
Vitamin C 15 %DV
Calcium 40 %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

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  • 2umestone |

    Very good. I make mine with smoked sausage but it's hard to keep lit.

  • CookingTony |

    Yes, the seasoning helped and for the person that criticized the name, the reason it is in quotation marks is because it is NOT lasagna. Get it? Apparently not! This was excellent, a great way to use vegetables that you need and excellent with chicken parm.

  • ronnyjr1 |

    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!