Skillet Summer Vegetable Lasagna

Name: Skillet Summer Vegetable Lasagna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 to 2 to 2 tablespoons extra virgin olive oil; ½ cup chopped yellow or white onion; 4 garlic cloves; 1 (28-ounce) (28-ounce) can diced tomatoes (see note); 1 teaspoon salt; 10 curly-edged lasagna noodles; 1 small zucchini; 1 small yellow squash; ¼ cup chopped fresh basil; 1 cup ricotta cheese; 1 cup freshly grated Parmesan cheese

User Reviews

4.7

297 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 Servings
Course
Main Course
Cuisine
American

Skillet Summer Vegetable Lasagna

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

222 people made this

Print

61 people printed this

Save this

178 people saved this

Ingredients

Servings

1 to 2 to 2 tablespoons extra virgin olive oil
½ cup chopped yellow or white onion
4 garlic cloves minced or 1 teaspoon garlic powder
1 (28-ounce) (28-ounce) can diced tomatoes (see note)
1 teaspoon salt I use coarse, kosher 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
¼ cup chopped fresh basil
1 cup ricotta cheese whole milk or part skim
1 cup freshly grated Parmesan cheese

Add to Shopping List

Instructions

In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
Scatter the broken noodles into the skillet, layer the drained tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking - add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

Notes

Skillet: if you don't have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe.
Substitutions: you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few!
Tomatoes: sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2.

Nutrition Information

Show Details

Serving 1 Serving Calories 471kcal (24%) Carbohydrates 65g (22%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 32mg (11%) Sodium 812mg (34%) Fiber 4g (16%) Sugar 6g (12%)