This lasagna is made in a skillet, on the stovetop, making it an easy, no-bake option. This version is also vegetarian, but can also be made using traditional ingredients.

Watch how I make it below, straight from the timestamp! And stick around for more ?

Easy Skillet, No-Bake Lasagna

Made on the stovetop. Full of vegetables. Satisfied everyone.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course pasta

Cuisine Italian

Ingredients

  

• 1 lb dried cannelini beans, soaked overnight
• olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 28 oz cans whole peeled plum tomatoes, broken up
• handful basil leaves
• salt and pepper
• 1 lb no-bake lasagna sheets
• sliced mozzarella

Instructions

 

• Drain the soaked cannelini beans, and cook in salted boiling water until soft. * You can also use 2 cans of cannelini beans to save time!
• Heat oil in a large skillet. Add garlic and onion to soften.
• Add bell pepper, tomatoes, and cooked cannelini beans to the skillet. Season with salt, pepper, and basil leaves. Cook the sauce for 25-30 minutes.
• Break up the no-bake lasagna sheets into pieces directly into the sauce. Stir together so the pasta sheets are submerged.
• Layer the sliced mozzarella on top of the pasta, and cover. Cook on low for another 5-10 minutes.
• Once the pasta is cooked and the mozzarella is melted, remove from heat and let sit a few minutes before serving.

Keyword easy lasagna, lasagna with beans and peppers, no bake lasagna, skillet lasagna, stove top lasagna, vegetarian lasagna