Summer Vegetable Skillet Lasagna

Name: Summer Vegetable Skillet Lasagna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons olive oil; 1 small onion; 2 cloves garlic; 1 medium zucchini; 1 cup fresh corn kernels; 3 ½ ounces fresh green beans; ½ teaspoon dried basil; ½ teaspoon dried parsley; ½ teaspoon salt; ¼ teaspoon crushed red pepper flakes; 8 ounces uncooked regular lasagna noodles; 1 28-ounce can fire-roasted diced tomatoes; ½ cup vegetable broth; ½ cup ricotta cheese; 1 ½ cups shredded Mozzarella cheese; Chopped or chiffonade fresh basil

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
519 kcal
Course
Main Course
Cuisine
American

Summer Vegetable Skillet Lasagna

Omar Parker

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A one-pan lasagna cooked entirely on the stove and filled with summer produce like fresh corn, zucchini and green beans.

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Ingredients

Servings

1 ½ tablespoons olive oil
1 small onion chopped
2 cloves garlic minced
1 medium zucchini chopped
1 cup fresh corn kernels from about 1 to 2 ears of corn
3 ½ ounces fresh green beans trimmed and cut in half (about 1 cup)
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
8 ounces uncooked regular lasagna noodles broken into thirds
1 28-ounce can fire-roasted diced tomatoes
½ cup vegetable broth
½ cup ricotta cheese
1 ½ cups shredded Mozzarella cheese
Chopped or chiffonade fresh basil for garnish

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Instructions

Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.

Nutrition Information

Show Details

Calories 519kcal (26%) Carbohydrates 62g (21%) Protein 24g (48%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 49mg (16%) Sodium 745mg (31%) Potassium 720mg (21%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 921IU (18%) Vitamin C 26mg (29%) Calcium 350mg (35%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 519 kcal

% Daily Value*

Calories	519kcal	26%
Carbohydrates	62g	21%
Protein	24g	48%
Fat	20g	31%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	49mg	16%
Sodium	745mg	31%
Potassium	720mg	15%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	921IU	18%
Vitamin C	26mg	29%
Calcium	350mg	35%
Iron	3mg	17%