For when you want and you're feeling

Skillet Lasagna

Summer veggies take on a new life in this fresh skillet lasagna! Cashew ricotta keeps this dinner totally plant-based, and ready in under 30 minutes.

skillet lasagna

I am lucky enough to live near a bustling market where I often can scope out a rainbow variety of peak-of-season veggies. Everything tastes more vibrant and I love being able to support local businesses and farmers. I understand that this option is not affordable for everyone, but if you have the means I highly recommend it!

skillet lasagna

The Best Time of Year for Produce

Vegetables taste the very best in these hot August days, but I am sure I’m not alone in my hesitation to turn on the oven. The flavors of this deconstructed lasagna are equally vibrant and the whole meal comes together in just 30 minutes. It is also very flexible given what you have in the fridge. Out of zucchini? Green beans are a great substitute! No peppers available? Try adding in some extra kale or spinach. Summer meals = no strict rules.


I used semolina noodles, but really any type of pasta will work! You just need to make sure the sauce covers the noodles entirely while simmering so they can easily soften.

I topped this with my vegan ricotta, but feel free to try any type of cheese you have on hand.

Juicy tomatoes, aromatic basil, toothsome pasta…I think I’ll eat this for the rest of the summer!

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Summer Lasagna Skillet

  • Author: Emily
  • Yield: 6 servings 1x


Summer veggies take on a new life in this fresh skillet lasagna! Cashew ricotta keeps this dinner totally plant-based, and ready in under 30 minutes.


  • 1 TBS olive oil
  • 1 small onion
  • 1 red pepper, chopped
  • 1 zucchini squash, cubed
  • 3/4 cup corn, fresh or frozen
  • 5 cloves garlic, peeled and minced
  • 1/2 large heirloom tomato, diced (about 1 cup)
  • 1/4 tsp crushed red pepper flakes
  • 12 cups pasta sauce of choice, and optional 1/2 cup water
  • 46 dry lasagna sheets, broken into smaller pieces
  • For topping: Fresh basil, cashew parmesan, vegan ricotta


  1. Heat olive oil in a cast iron skillet and sauté onion for a couple of minutes, until lightly golden and fragrant.
  2. Add pepper, zucchini, corn, garlic, tomato, and red pepper and cook for five minutes more, stirring frequently while vegetables soften.
  3. Add in sauce and noodles, taking care to cover pasta completely. You may need to add more than one cup of sauce, depending on how much space your veggies take up in the pan. Feel free to add some water to coat completely.
  4. Bring pan to a low boil, cover, and cook for 10 minutes. Remove from heat and serve with fresh basil, dollops of vegan ricotta, crusty bread, and cheese of choice.
  • Category: Main Meal
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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  1. Sarah says

    Lasagna in a skillet! Love the idea and it’s so much easier. I made this using peppers, eggplant and marinara sauce, as we are into fall and I don’t have the fresh garden vegetables on hand. This is perfect for a Sunday evening dinner!

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