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Entrees/ Recipes

Summer Vegetable Skillet Lasagna By Oh My

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.

Summer Vegetable Skillet Lasagna

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

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.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: about 4 servings 1x


  • 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


  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.

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  • Reply
    July 20, 2015 at 1:24 pm

    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!

    • Reply
      Ashley Jennings
      July 22, 2015 at 9:41 am

      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!

  • Reply
    July 20, 2015 at 2:35 pm

    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!

  • Reply
    July 21, 2015 at 2:41 am

    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.

    • Reply
      Ashley Jennings
      July 22, 2015 at 9:37 am

      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!

  • Reply
    July 23, 2015 at 11:08 am

    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!

    • Reply
      Ashley Jennings
      July 27, 2015 at 12:48 pm

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

  • Reply
    Emma {Emma's Little Kitchen}
    August 21, 2015 at 7:37 am

    Made this last night, and I’m in love! I enjoyed it as much as I would a conventional lasagna, and LOVED that I only had one skillet to wash!

    • Reply
      Ashley Jennings
      August 21, 2015 at 3:42 pm

      So happy to hear it Emma! haha agreed – the one pot to wash is the best!

  • Reply
    Sarah | Well and Full
    August 25, 2015 at 9:12 pm

    This is such a creative method of making lasagna! Can’t wait to make a vegan version 😉

    • Reply
      Ashley Jennings
      August 27, 2015 at 12:39 pm

      Thanks Sarah! The only one pan to clean up is my favorite part! 🙂

  • Reply
    October 10, 2015 at 7:09 pm

    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!

    • Reply
      Ashley Jennings
      October 16, 2015 at 8:08 am

      Oh I’m so glad to hear this Sarah! And the poached egg on top sounds awesome!

  • Reply
    May 16, 2017 at 7:37 am

    Amazing Recipe!!! its so delicious & looks so nice. I loved it. keep posting such kind of recipes.

    • Reply
      Ashley Jennings
      May 19, 2017 at 1:16 pm

      So glad you enjoyed!

  • Reply
    Fomac - Mesin Pengolah Makanan
    July 16, 2017 at 9:48 pm

    it’s amazing recipe !!!

  • Reply
    January 16, 2018 at 8:30 pm

    I modified the recipe a bit-added more veggies, also most of a jar of tomato sauce and skipped the broth. It wasn’t as good as another skillet veggie lasagna. Too much pasta and not enough spices, though I skipped the red pepper. Nice effort and love the concept.

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