Pasta and noodles · Italian-American · 30 min
Tossed Skillet Lasagna with Zucchini, Carrot, Ricotta & Basil
- 30 min
- 2–6 servings
- 670 kcal / serving
A quick skillet lasagna with zucchini ribbons, ricotta, and fresh basil. The combination yields tender noodles, creamy cheese, and bright tomato notes that come together in a weeknight-friendly pan.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ (8 oz) blockmozzarella cheese
- 4no-boil lasagna noodles
- ½ (15 oz) pkgricotta cheese
- 1tomato
- 1 (8 oz) cantomato sauce
- 2 mediumzucchini squash
- carrots
- tomatoes
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · medium saucepan · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- ½ small pkgfresh basil
- 1 clovegarlic
- 1tomato
- 2 mediumzucchini squash
- carrots
- tomatoes
Dairy, eggs & chilled
- ½ (8 oz) blockmozzarella cheese
- ½ (15 oz) pkgricotta cheese
Pantry & dry goods
- 4no-boil lasagna noodles
- 1 (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| mozzarella cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| no-boil lasagna noodles | 4 | 8 | 12 |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkg |
| tomato | 1 | 2 | 3 |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set a skillet or ovenproof dish nearby.
- Bring a pot of salted water to a boil and cook the broken lasagna noodles until just tender, about 8–10 minutes; drain and set aside.
- Trim the zucchini and carrot, then shave them into long strips with a peeler and place in a bowl; add the diced tomato and set aside.
- Heat a skillet over medium-high heat and add a drizzle of olive oil; add the minced garlic and the vegetables, season with Italian seasoning and salt, and cook until the vegetables soften, about 3–4 minutes.
- Pick the basil leaves from the stems, roll them loosely, and slice into thin ribbons; coarsely grate the mozzarella.
- Add the noodles, half of the basil, and the tomato sauce to the skillet with the vegetables; stir to combine and heat through for about 2 minutes.
- Top the mixture with dollops of ricotta and sprinkle with the remaining mozzarella; transfer the skillet to the oven and bake until the cheese melts and starts to color, about 7–8 minutes.
- Serve the lasagna with the reserved basil sprinkled on top and divide between plates or bowls.
Two tips
- Prep the vegetables up to a day ahead and refrigerate in a covered container for quicker assembly.
- If you have fresh spinach on hand, wilt a handful into the skillet just before adding the noodles for extra greens.
Nutrition per serving
- Calories
- 670 kcal
- Protein
- 36 g
- Carbs
- 60 g
- Fat
- 33 g
- Fiber
- 7 g
- Sodium
- 502 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.