Description
Smoky Skillet Lasagna with Crispy Lentils is a flavorful and comforting one-pan meal that combines smoky spices, tender no-boil lasagna noodles, and a rich tomato-based sauce, topped with creamy ricotta, melted mozzarella, and crispy sautéed lentils for a delightful texture contrast. This Italian-inspired vegetarian dish is easy to prepare on the stovetop and perfect for a hearty weeknight dinner.
Ingredients
Scale
Skillet Lasagna
- 8 no-boil lasagna noodles (broken into pieces)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) crushed tomatoes
- 1/2 cup tomato sauce
- 1 cup vegetable broth
Cheese Toppings
- 1/2 cup ricotta cheese (or dairy-free alternative)
- 1/2 cup shredded mozzarella (or vegan cheese)
- 1/4 cup grated Parmesan (or nutritional yeast)
Crispy Lentils
- 1 1/2 cups cooked green or brown lentils
- 2 tablespoons olive oil (for crisping lentils)
Garnish
- Fresh basil or parsley
Instructions
- Sauté Onions and Aromatics: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic, smoked paprika, crushed red pepper flakes (if using), dried oregano, salt, and black pepper. Cook for another minute until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine and bring the mixture to a simmer.
- Add Lasagna Noodles: Break lasagna noodles into bite-sized pieces and stir them into the simmering sauce. Reduce heat to low, cover the skillet, and let it simmer gently for 15 to 20 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Crisp the Lentils: While the noodles cook, heat 2 tablespoons olive oil in a separate pan over medium-high heat. Add the cooked lentils and sauté for 6 to 8 minutes, stirring occasionally, until they become crispy and browned.
- Add Cheese and Melt: Once the noodles are tender, dollop ricotta cheese evenly over the skillet lasagna, sprinkle shredded mozzarella and grated Parmesan on top. Cover the skillet again for 2 to 3 minutes to allow the cheese to melt completely.
- Serve with Lentils and Garnish: Top the melted cheesy lasagna with the crispy lentils. Garnish with fresh basil or parsley before serving to add a fresh herbal note.
Notes
- For a fully vegan version, use dairy-free ricotta and mozzarella, and replace Parmesan with nutritional yeast.
- Crispy lentils add a savory, crunchy topping that enhances the dish’s texture and boosts protein.
- No-boil lasagna noodles simplify the cooking process and absorb flavors well in the skillet.
- You can adjust the spiciness by omitting or reducing the crushed red pepper flakes.
- If you don’t have an oven-safe skillet, transfer the lasagna to a baking dish to finish melting the cheese under a broiler or in the oven.
