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One-Pot Summer Vegetable Skillet Lasagna Recipe

  • Author: Katherine

Ingredients

Scale

  • Olive Oil: 2 tablespoons, extra virgin

  • Aromatics:

    • 1 large yellow onion, finely chopped (about 1 ½ cups)

    • 3–4 cloves garlic, minced (about 1 tablespoon)

  • Summer Vegetables (approx. 6-7 cups total, chopped):

    • 1 medium zucchini, diced (about 2 cups)

    • 1 medium yellow squash, diced (about 2 cups)

    • 1 large bell pepper (any color – red, orange, or yellow work beautifully), cored, seeded, and diced (about 1 ½ cups)

    • 1 cup fresh corn kernels (from 1–2 ears of corn, or frozen)

    • 1 pint cherry or grape tomatoes, halved (about 2 cups)

  • Seasonings:

    • 1 teaspoon dried oregano

    • 1 teaspoon dried basil (or ¼ cup fresh basil, chopped, added at the end)

    • ½ teaspoon red pepper flakes (optional, for a little heat)

    • Salt and freshly ground black pepper to taste

  • Sauce & Liquid:

    • 1 (24-28 ounce) jar good quality marinara sauce (or your favorite pasta sauce)

    • 3 cups vegetable broth (or chicken broth)

  • Pasta:

    • 8–10 regular lasagna noodles (not no-boil), broken into 2-3 inch pieces

  • Cheese Medley:

    • 15 ounces whole milk ricotta cheese

    • ½ cup grated Parmesan cheese, plus more for serving

    • 2 cups (8 ounces) shredded mozzarella cheese (low-moisture, part-skim or whole milk)

  • Fresh Garnish (optional):

    • ¼ cup fresh basil leaves, chiffonade or roughly chopped

    • A sprinkle of fresh parsley, chopped

Instructions

  1. Prepare Your Skillet and Sauté Aromatics:

    • Heat the olive oil in a large, deep oven-safe skillet (at least 12-inch diameter, with high sides, like a cast iron or heavy-bottomed stainless steel skillet) over medium heat.

    • Once the oil is shimmering, add the chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

    • Add the minced garlic and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

  2. Cook the Summer Vegetables:

    • Add the diced zucchini, yellow squash, and bell pepper to the skillet. Increase the heat slightly to medium-high.

    • Cook for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp and have released some of their moisture. They should be slightly browned in spots for extra flavor.

    • Stir in the fresh corn kernels and halved cherry tomatoes. Cook for another 2-3 minutes, just until the tomatoes begin to soften and release their juices.

  3. Season and Build the Sauce Base:

    • Sprinkle the dried oregano, dried basil (if using dried), salt, and freshly ground black pepper over the vegetables. Stir well to combine and cook for 1 minute more to toast the herbs.

    • Pour in the marinara sauce and vegetable broth. Stir everything together thoroughly, scraping up any browned bits from the bottom of the skillet (this adds great flavor!). Bring the mixture to a gentle simmer.

  4. Add the Lasagna Noodles:

    • Carefully submerge the broken lasagna noodle pieces into the simmering sauce. Try to arrange them in a somewhat even layer, ensuring most pieces are covered by the liquid. Gently press them down if needed. It’s okay if some poke out a bit; they will soften as they cook.

  5. Simmer to Perfection:

    • Once the noodles are added, reduce the heat to medium-low. Cover the skillet with a lid (if your skillet doesn’t have a lid, a large baking sheet can work in a pinch).

    • Simmer for 15-20 minutes, or until the lasagna noodles are al dente (cooked through but still with a slight bite). Stir gently once or twice during cooking, carefully lifting noodles from the bottom to prevent sticking, but try not to break them up too much. If the sauce seems too thick, you can add a splash more broth or water.

  6. Create the Cheesy Topping:

    • While the lasagna simmers, you can prepare your ricotta mixture if you like (optional, but adds a classic lasagna touch). In a small bowl, combine the ricotta cheese with half of the grated Parmesan cheese (¼ cup) and a pinch of salt and pepper. Mix well.

    • Once the noodles are cooked, remove the skillet from the heat.

  7. Layer the Cheeses and Melt:

    • Dollop the ricotta mixture (if using) evenly over the surface of the lasagna. If not using a separate ricotta mixture, you can simply dollop plain ricotta.

    • Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining ¼ cup of Parmesan cheese.

    • Option 1 (Stovetop): Return the lid to the skillet and let it sit off the heat for 5-7 minutes, or until the mozzarella is melted and bubbly.

    • Option 2 (Broiler for extra browning – recommended if your skillet is oven-safe): Preheat your oven’s broiler to high. Place the skillet under the broiler (about 6-8 inches from the heat source) for 2-4 minutes, watching very carefully, until the cheese is melted, bubbly, and golden brown in spots. Do not walk away during this step, as it can burn quickly!

  8. Rest and Garnish:

    • Carefully remove the skillet from the oven (if using the broiler) or take off the lid. Let the skillet lasagna rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld, and it will be less likely to burn your mouth!

    • Sprinkle with fresh basil chiffonade and/or chopped fresh parsley just before serving, if desired.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 450-550

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Find it online: https://herkitchenstories.com/one-pot-summer-vegetable-skillet-lasagna-recipe/