• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lisa G Cooks

Simple Recipes | Healthy Lifestyle | Better You

  • HOME
  • MEET LISA
  • STARTERS
    • SALAD
    • SOUP
    • APPETIZERS
  • MAINS
    • BEEF
    • BREAKFAST
    • BURGERS
    • CHICKEN
    • FISH
    • PASTA
    • PIZZA
    • PORK
    • VEGETARIAN
  • SIDES
    • SAUCES
    • STARCHES
    • VEGGIES
  • DESSERTS
  • CONTACT
You are here: Home / Mains / Mushroom Skillet Lasagna

Mushroom Skillet Lasagna

November 6, 2015 By Lisa

Mushroom Skillet Lasagna I LisaGCooks.com
Email pagePrint page

Mushroom Skillet Lasagna

Here it is; a delicious, meatless lasagna, ready in under half an hour (yes, that’s right; half a freaking hour) happy meatless Monday (even though it’s Friday), there’s nothing wrong with planning ahead!

Serves 6

1 tbsp extra virgin olive oil

454 g (1 pound) cremini or white button mushrooms, sliced

1 Medium onion, sliced into sticks

3 Cloves garlic, crushed

½ Cup White wine

1 680 ml jar of passata (strained tomatoes)

1 ½ Cup sodium-reduced stock

8 Whole wheat (dried) lasagna noodles (uncooked), broken into 4 pieces per noodle (that’s half a standard 375 g box)

1 Cup cottage cheese (I used fat free because it’s what I had on hand)

125 g Part skim mozzarella, grated

2 tbsp grated Parmesan cheese

Salt

Pepper

Place a large ovenproof skillet (ideally a cast iron skillet) over high heat and add the olive oil. When the oil is hot (it will ripple) add the onions and mushrooms; season with salt and pepper.

When the mushrooms are browned and the onions are soft and translucent, add the garlic and sauté for about 30 seconds, careful not to let the garlic burn.

Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).

After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.

Pour the stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan; stir well.

Add the noodles ensuring they are completely covered by the sauce (which is thin at this point).

Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes.

Dollop in the cottage cheese in even spaces when the noodles are tender.

Top with the mozzarella and then the Parmesan.

Place under the broiler until the cheese has melted and is slightly darkened.

Notes:

  1. I used beef stock but use any of your choosing (vegetable for vegetarian!).
  2. Use any combination of mushrooms you like.
  3. You can use stock in place of wine if you’d prefer.

skillet veggie lasagna

skillet mushroom lasagna

label-7

Filed Under: Mains, Pasta, Vegetarian Tagged With: healthy, italian, quick

Previous Post: « Straight-Up Chicken Stir-fry
Next Post: Chunky Guacamole »

Primary Sidebar

Enjoy recipes that are low fat and nutritious but the focus is on flavour - Naughty food made nice and other healthy recipes for a balanced lifestyle and better you!

Newsletter

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Categories

  • Healthy Beef Recipes
  • Breakfast
  • Burgers
  • Chicken
  • Dessert
  • Fish
  • News
  • Main Course
  • Pasta
  • Pizza
  • Pork
  • Salads
  • Sauces
  • Sides
  • Soup
  • Starches
  • Starters
  • Vegetarian
  • Veggies
Roasted Potato Salad I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com
Honey Lime Peanut Vinaigrette I LisaGCooks.com
Shrimp and Scallop Pasta with Fresh Tomatoes I LisaGCooks.com
Easter Dinner I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com

Check Out These Recipes…

  • Meal Plan Week 130
  • My Top 10 Summer Salads
  • Lisa G Cooks Father’s Day Menu
  • Marinated Barbequed Pork Loin
  • Meal Plan Week 158
  • Double Cheeseburgers
  • Spicy Penne alla Norma
  • Meal Plan Week 177
  • Chili Cheese Dogs
  • Meal Plan Week 163
  • Copycat Olive Garden Salad Dressing
  • Long Weekend BBQ Menu
  • Meal Plan Week 15

Archives

Yum

Copyright © 2025 Lisa G Cooks ·