why make this recipe
Skillet Summer Vegetable Lasagna is a fantastic dish for anyone who loves fresh vegetables and comforting flavors. This recipe is simple and quick, making it perfect for busy weeknights. It’s a great way to enjoy seasonal produce while satisfying your cravings for a classic lasagna without all the hassle. Plus, it’s cooked in one skillet, which means less clean-up!
how to make Skillet Summer Vegetable Lasagna
Ingredients:
- 1 to 2 tablespoons extra virgin olive oil
- 1/2 cup chopped yellow or white onion
- 4 garlic cloves (minced or 1 teaspoon garlic powder)
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon salt
- 10 curly-edged lasagna noodles (broken into 1 or 2-inch lengths)
- 1 small zucchini (cut into 1/2 inch chunks)
- 1 small yellow squash (cut into 1/2 inch chunks)
- 1/4 cup chopped fresh basil
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese
Directions:
- In a large 12-inch skillet, heat the olive oil over medium heat until it is hot and rippling.
- Add the chopped onion and cook until it is softened, about 2-3 minutes.
- Add the minced garlic or garlic powder and cook until fragrant, about 30 seconds.
- Drain the diced tomatoes into a liquid measuring cup. Add enough water to the tomato liquid to make 2 cups.
- Pour the tomato and water mixture into the skillet and add salt.
- Scatter the broken lasagna noodles into the skillet, layer the drained tomatoes over the noodles, and bring it to a simmer.
- Reduce heat to medium, cover, and cook for about 10 minutes, stirring occasionally.
- Stir in the zucchini and yellow squash and cook until tender, about 6-8 minutes.
- Off the heat, mix in the basil, half of the ricotta cheese, and half of the Parmesan cheese until creamy.
- Dollop the remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with the remaining Parmesan and basil if desired.
how to serve Skillet Summer Vegetable Lasagna
Serve the Skillet Summer Vegetable Lasagna hot from the skillet. This dish is perfect on its own or paired with a simple side salad or some crusty bread. Garnish with extra basil or Parmesan for a fresh touch.
how to store Skillet Summer Vegetable Lasagna
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to a month. If frozen, let it thaw in the fridge before reheating.
tips to make Skillet Summer Vegetable Lasagna
- Use whatever summer vegetables you have on hand, like bell peppers or spinach, to change the flavor.
- For a little heat, add some crushed red pepper flakes when cooking the onion.
- If you want a creamier texture, try mixing in some shredded mozzarella cheese right before serving.
variation
You can make this recipe gluten-free by using gluten-free lasagna noodles. Additionally, for a meatier lasagna, add ground turkey or beef with the onions.
FAQs
Can I make this ahead of time?
Yes, you can prepare everything up to cooking the noodles, then refrigerate it. Just cook it when you’re ready to eat.
Can I double the recipe?
Absolutely! Just use a larger skillet or two smaller ones to cook everything. Adjust cooking time as necessary.
Can I use other types of cheese?
Yes! Feel free to substitute with mozzarella or even goat cheese for a different flavor.
Skillet Summer Vegetable Lasagna
Ingredients
For the Base
- 1 to 2 tablespoons extra virgin olive oil
- 1/2 cup chopped yellow or white onion
- 4 cloves garlic (minced or 1 teaspoon garlic powder)
- 1 28-ounce can diced tomatoes Drain and reserve the liquid
- 1 teaspoon salt
Pasta and Vegetables
- 10 pieces curly-edged lasagna noodles (broken into 1 or 2-inch lengths)
- 1 small zucchini (cut into 1/2 inch chunks)
- 1 small yellow squash (cut into 1/2 inch chunks)
- 1/4 cup chopped fresh basil
Cheese
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese
Instructions
Preparation and Cooking
- In a large 12-inch skillet, heat the olive oil over medium heat until it is hot and rippling.
- Add the chopped onion and cook until it is softened, about 2-3 minutes.
- Add the minced garlic or garlic powder and cook until fragrant, about 30 seconds.
- Drain the diced tomatoes into a liquid measuring cup. Add enough water to the tomato liquid to make 2 cups.
- Pour the tomato and water mixture into the skillet and add salt.
- Scatter the broken lasagna noodles into the skillet, layer the drained tomatoes over the noodles, and bring it to a simmer.
- Reduce heat to medium, cover, and cook for about 10 minutes, stirring occasionally.
- Stir in the zucchini and yellow squash and cook until tender, about 6-8 minutes.
- Off the heat, mix in the basil, half of the ricotta cheese, and half of the Parmesan cheese until creamy.
- Dollop the remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with the remaining Parmesan and basil if desired.