Skillet Summer Vegetable Lasagna

YUMMY, YUMMY, YUMMY is all I have to say about this lasagna and it doesn't hurt that it is full of healthy ingredients! My whole family loved this. My husband thinks there needs to be some sort of meat in the meal to be called dinner, but I don't share the same love of meat, so we do about half nights with and half nights without! This was a big hit with the hubs and he did not even notice that it was meat free!

Skillet Summer Vegetable Lasagna
Yield: Serves 4-6
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped fine
  • 4 garlic cloves, minced
  • 1 (28-oz.) can diced tomatoes
  • Salt and pepper
  • 8 curly-edged whole wheat lasagna noodles, broken into 2-inch lengths
  • 1 small zucchini, cut into 1/2 inch chunks
  • 1 small yellow squash, cut into 1/2 inch chunks
  • 1/4 cup shredded fresh basil
  • 1 cup part skim ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
  2. Scatter noodles into the skillet, layer 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.
  3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Adapted from

No comments:

Post a Comment