Seasonal Favorites
20-35 mins

Veggie Lasagna

Feb 13, 2020

Let’s take a trip down memory lane, shall we? Here in the Equal Parts kitchen, we love paying homage to old school recipes that are considered culinary classics. The flavors are reliably delicious, and they often conjure happy memories from childhood.

The latest recipe we’re pulling from the archives will give you a break from your hearty winter soups. Enter our one-pan lasagna recipe that tastes great sans meat and gives you an easy menu hero for your next dinner party gathering. Enjoy.


Serves: 4-6

Takes: 10 Min. Prep, 25 Min. Cook

You'll Need:

  • 3 tbsp. olive oil
  • 1 small red onion, thinly sliced
  • 1 small zucchini, thinly sliced and cut into half moons
  • 4 oz. button, cremini, or baby portabella mushrooms thinly sliced
  • 3-4 garlic cloves, smashed and thinly sliced
  • 2 handfuls fresh spinach
  • 1 large jar of garlic or tomato basil pasta sauce
  • Dash of red pepper flakes (optional)
  • 1 tsp. kosher salt
  • ¼ tsp. ground pepper
  • No boil lasagna noodles (break approximately 8 sheets length wise to fit evenly across pan)
  • 1 handful fresh basil torn into pieces
  • 1 c. fresh ricotta cheese (or shredded provolone)
  • 8 oz. fresh mozzarella cheese (sliced or in little balls)
  • ⅓ c. fresh grated parmesan cheese



  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat 2 tablespoons of olive oil in your Equal Parts Big Pan. Add onions and sauté for 2-3 minutes until softened.
  3. Add zucchini, mushrooms, and garlic, mix and continue to sauté for an additional 10 minutes. Add an additional tablespoon of olive oil if mixture looks dry.
  4. Add spinach leaves, stir to combine with vegetables, and cook until spinach is wilted an additional 1-2 minutes. Scrape vegetables onto a plate and set aside.
  5. Lower heat and add enough tomato sauce to coat the bottom of the pan (about ⅓ of jar). After skillet is coated in tomato sauce, add your first layer of lasagna sheets, filling as much of the bottom of the pan as possible.
  6. Spoon half of the vegetables in a layer over the lasagna noodles. Then, spread a layer of ricotta or provolone cheese on top. Repeat the process, starting with ⅓ more of the tomato sauce, the remainder of the vegetables, and another layer of ricotta or provolone.
  7. Add one final layer of lasagna noodles, making sure to go up to the edges of skillet. Pour the remainder of sauce over the noodles and top with fresh mozzarella, parmesan, basil, and a sprinkle of salt and pepper.
  8. Cover the skillet with top and cook on the stovetop for approximately 10-15 minutes.
  9. Remove lid and replace with a sheet of aluminum foil. Place in oven. Continue to bake for another 5-10 minutes until sauce is thickened, noodles feel cooked, and all the cheese is melted.
  10. Remove from oven and let cool for approximately 5 minutes before serving. Serve with additional fresh parmesan cheese and red pepper flakes on the side.

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