Summer Vegetable Skillet Lasagna
- 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
- 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.