Description
A no-bake, one-pot Italian lasagna cooked entirely on the stove. Layers of flat rice noodles, zucchini, rich marinara, ricotta, and Parmesan create a creamy, bubbly dish in under 45 minutes with minimal cleanup.
Ingredients
8 large flat rice lasagna noodles (gluten-free optional)
2 (24oz) jars marinara sauce
3 cups sliced zucchini (or eggplant/mushrooms)
2 cups ricotta cheese (or vegan soft cheese)
1 cup grated Parmesan (optional, omit for dairy-free)
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon tomato paste
1/4 cup fresh basil, chopped
Instructions
Heat olive oil in a 14-inch skillet over medium heat.
Add onion, garlic, and basil; sauté for 5 minutes.
Stir in tomato paste to create a glossy red base.
Pour 2 cups marinara into the skillet and add sliced zucchini.
Place 3 noodles around the edge of the skillet, ensuring they are straight.
Sprinkle ricotta and 1/3 cup marinara over the noodles.
Repeat layering (noodles, ricotta, marinara) until the skillet is full.
Cover and simmer for 10 minutes until the top layer bubbles.
Let cool for 5 minutes, then broil briefly for a golden top (optional).
Notes
Use a heavy-bottomed cast iron skillet for even heat.
Ensure noodles are completely dry before layering to prevent sogginess.
Substitute zucchini with eggplant or mushrooms for variation.
For vegan version, omit Parmesan and use plant-based ricotta.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg