Skillet lasagna is the answer when you’re craving lasagna but short on time! This Vegetarian Eggplant Lasagna has layers of vegetables, pasta, and lightened up, making it deliciously family-friendly, and on the table in 30 minutes.
When meal-prep is not your strong suit, it doesn’t mean that you can’t have dishes that usually need a little extra time and attention…you just have to adjust things a bit. I should know — I’m not the best when it comes to planning meals in advance since I tend to let cravings guide me more than my calendar or planner.
So when lasagna seems like a really good idea about a half an hour before dinnertime, I take the ultimate shortcut and make skillet eggplant lasagna!
Lasagna in half an hour? If you haven’t tried making a skillet lasagna, then you’ll be happy to know that what normally takes two hours can be condensed into 30 minutes, and this vegetarian version is perfect for meatless Mondays, too!
I love eggplant parmigiana, so adding eggplant to lasagna is one of my favorite ways to lighten up the pasta dish. But that’s not the only way to make lasagna healthier.
To lighten up the cheese, I secretly crumble in some firm tofu — my family doesn’t know the difference and doesn’t miss ricotta cheese at all! Little do they know they’re getting extra protein! Promise me you’ll keep this secret between you and me, ok?
SKILLET LASAGNA IS A ONE-SKILLET MEAL
Perhaps the best part of skillet lasagna is that it’s a one-skillet meal. I use the same skillet to:
- blanche the eggplant in salted water. If you wish, you can skip this step, however, it really does help to make the eggplant tender, as well as with any possible bitterness.
- cook the lasagna noodles. Use the same water that you used for the eggplant! It’s already salted and there’s no need to waste water.
- roast the lasagna in the oven — no need to do extra dishes!
MORE EGGPLANT RECIPES TO TRY
Looking for more eggplant recipes to try? Here are some more to satisfy the eggplant craving!
- Stuffed Eggplant with Meat and Tahini
- Roasted Eggplant, Tomato and Pesto Mini Naan
- Baked Ziti with Roasted Eggplant and Peppers
- Eggplant Rollatini with Pancetta and Spinach
- Quinoa Crusted Eggplant Parmigiana
Skillet Eggplant Lasagna
- 1 medium eggplant sliced crosswise 1/8-inch thick
- 8 lasagna noodles cut in thirds
- 3 tablespoons olive oil
- 6 oz meatless crumbles optional
- 14 oz marinara sauce
- 4 oz firm tofu crumbled
- kosher salt to taste
- freshly ground black pepper to taste
- 4 oz mozzarella cheese
- 4 oz parmesan cheese
- 2 tablespoons chopped parsley
- Preheat the oven to 425°F with a rack placed in the center of the oven.
- Bring a deep sided skillet (or pot) of water to a rolling boil. Salt generously and drop in the eggplant. Boil the eggplant for 4 minutes, then remove with tongs or a slotted spoon and drain between paper towels. Press to remove excess moistures.
- In the same skillet, drop in the lasagna and boil for about 6-8 minutes or until nearly al dente. Drain and set aside.
- Heat the olive oil in the same skillet over medium heat. If using meatless crumbles, add it to the pan, and let it lightly brown, stirring occasionally. Add the marinara sauce to the pan and let it come to a bubble. Season to taste with salt and pepper.
- Stir in the crumbled tofu and add the eggplant and lasagna noodles, making sure the noodles are fully coated in the sauce and spread evenly in the pan.
- Top the skillet with mozzarella cheese and parmesan cheese, and place in the oven to bake for about 10 minutes, or until the skillet lasagna is bubbling and the cheese is melted.
- Remove from the oven, garnish with parsley and serve immediately.