Skillet Summer Vegetable Lasagna
A quick and delicious one-skillet lasagna packed with fresh summer vegetables, perfect for busy weeknights.
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.
Notes
Serve hot from the skillet or paired with a simple side salad or some crusty bread. Garnish with extra basil or Parmesan for a fresh touch. For variations, use other summer vegetables, add crushed red pepper for heat, or mix in shredded mozzarella cheese for a creamier texture. To make gluten-free, use gluten-free lasagna noodles.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gSodium: 850mgFiber: 3gSugar: 5g
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