Skillet White Lasagna Primavera

This Skillet White Lasagna Primavera is an easy one-pan dinner with tender lasagna noodles and plenty of colorful vegetables in a creamy white sauce. It’s cheesy and indulgent while still being packed with veggies, then finished with buttery, crispy breadcrumbs on top.

Consider this another recipe I’ve had on the back burner in my brain for years, with plenty of testing along the way. Truly, some of my best recipes are the ones I’ve had to set aside and come back to each year. A, because I ran out of time to test and we got sick of eating the tests 😂, and B, because the season passed before I could get it just right.

Truth be told, this Skillet White Lasagna Primavera will probably be more of a spring hit, but the veggies I use here are still growing, so consider this your last chance to use up that veggie drawer full of farmers market bounty.

One thing I knew this recipe needed from the very beginning was the crispy panko topping. The part that took a little longer to figure out was how to get enough flavor into a vegetable lasagna without turning it into what basically tastes like Alfredo sauce.

Well, my friends, I did it. This lasagna is SO flavorful, creamy, and cheesy, but you can still taste all those incredible veggies. And that buttery, crispy panko topping is exactly what pulls the whole thing together.

Even Jake loves it. That’s saying something.

The only “special” equipment you’ll need is a 10-inch cast iron skillet. I love making my one-pan pastas in cast iron because it holds heat so well and can go straight under the broiler. If you don’t have one, any large oven-safe skillet will work.

Ingredients to make this white lasagna primavera

Just a few pantry staples and then farm fresh veggies if you have them.

• butter – for sautéing the vegetables and giving the sauce a rich base.
• garlic – four cloves because we want plenty of garlic flavor here!
• shallot – a little sweeter and more delicate than onion, which works really well with the creamy sauce.
• zucchini – adds freshness and makes this feel very primavera.
• broccoli – cut it into small florets so you get a little in every bite.
• shredded carrots – for a little sweetness and color. I use a mandoline with a julienne grater for the carrots.
• fresh spinach – it wilts right into the sauce and adds even more veggies without taking over.
• Italian seasoning – an easy way to add those classic Italian herbs that add the perfect layer of flavor here.
• crushed red pepper flakes – just enough for a little warmth without making the lasagna spicy.
• chicken broth – the noodles cook right in the skillet and soak up all that flavor.
• heavy cream – makes the white sauce creamy and indulgent.
• Parmesan rind – one of my favorite tricks for adding extra savory, cheesy flavor while the pasta cooks.
• wide pasta or lasagna noodles – I love a wide, ruffled noodle here to give you that lasagna feel. I usually find the best fun, wide noodles at HomeGoods – they often have handmade imported pastas. Otherwise, about 8–10 regular lasagna noodles broken into pieces will work perfectly.
• Parmesan cheese – you definitely want to shred your own parmesan for this.
• shredded mozzarella – I recommend shredding your own, but pre-shredded will also work.
• panko breadcrumbs – these give us that really good golden crunch on top.
• melted butter – helps the panko brown and makes it extra delicious.
• grated Parmesan – because a crispy topping is even better with cheese.
• Italian seasoning – adds a little extra flavor to the breadcrumb topping. You can omit this if you are using Italian panko breadcrumbs.

What makes this cheesy vegetable lasagna “primavera”?

Primavera simply refers to a pasta dish made with plenty of fresh, colorful vegetables. This skillet lasagna gets the primavera treatment with zucchini, broccoli, carrots, and spinach, all tucked between wide lasagna noodles and a creamy, cheesy white sauce. It’s basically my more indulgent take on pasta primavera, but with a crispy panko topping, because obviously.

What to serve with white lasagna

This lasagna primavera is satisfying all on its own, but if you’re serving guests or want to round out the meal, here are a few of my favorite pairings:

• No-Mayo Caesar Salad – My delicious Caesar dressing made without mayonnaise is one of my favorite salads to serve with this dish. The crisp romaine and tangy dressing pair perfectly with the creamy lasagna sauce.
• Italian House Salad – A simple Italian salad with mixed greens, cucumber, red onion, pepperoncini, olives, and a homemade vinaigrette adds a fresh, crunchy contrast.
• Pear and gorgonzola salad with maple dressing – I love pairing this skillet lasagna with this pear and Gorgonzola salad. The crisp fruit and maple dressing balance creamy noodles perfectly.
• Crusty Bread – This is a no-brainer.

How to make skillet white lasagna primavera

Just a few easy steps make this lasagna the perfect weeknight meal.

Start by melting the butter in a large skillet, then add the shallot, zucchini, broccoli, and carrots and cook until they begin to soften. Stir in the garlic, Italian seasoning, red pepper flakes, and salt, then pour in the chicken broth and heavy cream. Add the Parmesan rind and noodles and gently simmer for 15–20 minutes, stirring occasionally, until the noodles are tender and the sauce has started to thicken.

Once the noodles are tender, remove the Parmesan rind and stir in the spinach until just wilted. Add the Parmesan and half of the mozzarella and stir until everything is melted and creamy. Top with the remaining mozzarella, then mix the panko with melted butter, Parmesan, and Italian seasoning and sprinkle it evenly over the skillet. Broil for 2–3 minutes, until the top is golden and crispy.

Recipe FAQs

What kind of noodles can I use for skillet white lasagna primavera?

I love using a wide, ruffled pasta because it gives you that lasagna feel without having to layer anything. I actually find most of my fun, wide pasta shapes at HomeGoods—they usually have a great selection of handmade imported pastas. Mafaldine, mafalda corta, campanelle, or broken traditional lasagna noodles will all work well here. Just keep in mind that different pasta shapes may need slightly more or less cooking time.

Can I use different vegetables?

Yes! This is a great recipe for using up whatever vegetables you have on hand. Asparagus, peas, mushrooms, or bell peppers would all be delicious—just try to keep the overall amount of vegetables fairly similar so you don’t overcrowd the skillet.

Can I make this vegetarian?

Definitely. Simply swap the chicken broth for a good-quality vegetable broth. Everything else in the recipe can stay the same.

How many lasagna noodles is 8 ounces?

For standard dried lasagna noodles, 8 ounces is usually about 8–10 noodles, depending on the brand and size. I recommend weighing them if you can, then breaking the noodles into roughly 2-inch pieces before adding them to the skillet.

Can I make this skillet lasagna ahead of time?

I think this one is best served right away, while the sauce is creamy and the breadcrumb topping is crispy. You can prep and chop all of your vegetables ahead of time, though, which makes the actual cooking process much quicker.

What’s the best way to store leftovers?

I recommend removing the leftovers from the cast iron skillet into an airtight container in the refrigerator. Leftovers last 3-4 days.