Summer Vegetable Skillet Lasagna

Summer Vegetable Skillet Lasagna

With summer in full swing, I am always looking for easy meals that don’t require a lot of cleanup. I would say it’s because I want to spend as much time as I can outside, but to be honest, with the heat and humidity by where I live, that would just be a lie. You can instead find me hibernating inside our air-conditioned house and trying to find ways to turn on the oven as little as possible because of the pesky heat.

Lucky for me, this skillet summer vegetable lasagna meets both of the above criteria. The entire dish—pasta cooking and all—is done in one skillet and on the stove. No need to turn on that oven. As an added bonus, this dish is packed full of some of my favorite summer produce. Fresh corn, zucchini and even green beans, all coated in a sauce that doesn’t feel overly heavy. Comforting, but in a summer sort of way.

Summer Vegetable Skillet Lasagna

First, the veggies are cooked in a large skillet just until they start to soften. Broken lasagna noodles are then added in, creating a sort of layer over the vegetables, before being topped with a large can of diced tomatoes and some broth. Another plus for this dish is that you can just add the lasagna noodles to the skillet—no lining them up in nice even layers, as it will all be stirred around as it cooks.

The dish simmers, covered, until the pasta is tender and the sauce thickens up a bit. Once done, be sure to let the lasagna rest before enjoying, just like you would a regular classic baked lasagna. This allows it to firm up and makes it much easier to serve.

Summer Vegetable Skillet Lasagna

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: about 4 servings

Summer Vegetable Skillet Lasagna

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

Ingredients

  • 1 1/2 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 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 8 ounces uncooked regular lasagna noodles, broken into thirds
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup ricotta cheese                   
  • 1 1/2 cups shredded mozzarella cheese
  • Chopped or chiffonade fresh basil, for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
http://ohmyveggies.com/summer-vegetable-skillet-lasagna/

About Ashley

Ashley Jennings is the blogger behind Cook Nourish Bliss, where she shares healthy, whole foods along with a few indulgent treats. Ashley is a home cook who loves to play in the kitchen, where she is constantly tripping over her hungry beagle.   Read more from Ashley →

Like what you see? Share it!

Oh My Veggiemail!

Sign up to get the latest updates from Oh My Veggies delivered to your inbox!

Comments

  1. says

    Hi!
    This recipe sounds amazing since I love lasagna but hate baking it or spending much time in the kitchen. I will certainly try this when I get home. Would you recommend doing this with other lasagna? For example my two favorite include spinach lasagna or a lasagna where all the pasta is replaced by zucchini. Thanks!
    -A

    • Ashley Jennings says

      Hi A! I think you could definitely change up the veggies here (so in place of the zucchini, corn and green beans) – but I wouldn’t change the rest (i.e. the lasagna noodles, can of tomatoes and broth).

      We haven’t tested it where the pasta is replaced by zucchini so it’s hard to say if that would work!

  2. says

    Me and my wife just became vegetarians about a month ago and I am so thankful that I stumbled upon your blog! I am so excited to try some of these recipes! Who knew that being a vegetarian could be so delicious 🙂

    Your photos are beautiful by the way!

  3. says

    It’s still so ingrained in my mind that lasagna = oven, but clearly stove-top can be done! 😉 This looks tasty and I can’t wait to try it. I’ll probably make a vegan friendly variation for my sister too.

    • Ashley Jennings says

      haha I know what you mean! It’s nice to use the skillet version in the summer so you don’t heat up the house so much! And thanks Annie!

  4. Patty says

    Thanks for this recipe! I really love lasagna but the whole oven process gets on my nerves, so I can’t wait to try this one tonight. I had already bought an aubergjne to make the oven lasagna today, so I’ll add it to the skillet (i’ll grill it first) and hope it turns out ok!

    • Ashley Jennings says

      Hi Patty! Hope you enjoyed it! I think this should work fine with a number of different veggies!

  5. Sarah says

    I just stopped eatting meat very recently, and your blog has been so helpful! After trying this recipe I knew I didn’t need meat to make a great meal. This was so simple and so tasty (probably one of the best things I’ve ever cooked! I’m lactose sensitive so I made it without the cheese and threw a poached egg on top. Simply amazing!

If this is your first time commenting on Oh My Veggies, please take a minute to read our comment policy.

Leave a Reply

Your email address will not be published. Required fields are marked *