Skillet Summer Vegetable Lasagna
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Skillet Summer Vegetable Lasagna
Description
Skillet Summer Vegetable Lasagna brings together common summer vegetables and broken lasagna noodles in a single-pan dish. It begins by sautéing onions and garlic in olive oil to build flavor. Next, a mixture of diced tomatoes and water simmers with salt, creating a light sauce base. The broken noodles cook gently in this seasoned liquid, absorbing flavor while softening. Zucchini and yellow squash are folded in to add texture and freshness as they cook until tender. Off-heat, fresh basil is stirred in along with half of the ricotta and Parmesan cheese to create a creamy, cheesy layer throughout the noodles and vegetables. Dollops of the remaining ricotta cheese add pockets of richness, rounded out by salt and pepper seasoning to taste.
The method uses a pot or large skillet instead of baking, making it accessible without an oven and speedier to prepare. The fresh basil and summer squashes establish a distinctly seasonal profile, while the cheeses enrich the texture. This skillet lasagna can be served as a filling vegetarian main dish for lunch or dinner.
You can substitute or add a variety of vegetables such as broccoli, bell peppers, or fresh tomatoes depending on availability. Canned crushed tomatoes may be used instead of diced, with added water or broth to maintain moisture. Using a large pot works well if a 12-inch skillet is not available. Stirring occasionally during simmering prevents noodles from sticking. This recipe leverages simple layering and stovetop cooking to achieve the comforting flavors of traditional lasagna in a practical one-pan meal.
Ingredients
- 1 to 2 to 2 tablespoons extra virgin olive oil
- ½ cup onion yellow or white, chopped
- 4 garlic minced or 1 teaspoon garlic powder, cloves
- 1 (28-ounce) (28-ounce) can diced tomatoes see note
- 1 teaspoon salt I use coarse, kosher salt
- 10 lasagna noodles broken into 1 or 2-inch lengths, curly-edged
- 1 zucchini cut into 1/2 inch chunks, small
- 1 yellow squash cut into 1/2 inch chunks, small
- ¼ cup basil chopped, fresh
- 1 cup ricotta cheese whole milk or part skim
- 1 cup Parmesan Cheese freshly grated
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
- If you don’t have a 12-inch skillet, a 6- or 8-quart pot works well for this recipe.
- Feel free to substitute or add different vegetables such as broccoli, bell peppers, asparagus, or fresh tomatoes to vary the dish.
- Using crushed tomatoes instead of diced is an option, just add ½ to 1 cup of water or broth to maintain the right sauce consistency.
- Stirring the noodles occasionally during cooking helps prevent sticking and ensures even tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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