Summer Vegetable Skillet Lasagna
Need another easy summer meal in your rotation? You will love this Summer Vegetable Skillet Lasagna, full of fire-roasted tomatoes and summer squash!
I’m all about the easy meals these days. You too? When dinnertime nears, I just don’t have the motivation or desire to make a complicated meal. And, let’s be realistic, even easy meals take longer than they should when you’re also supervising 5- and 2-year old siblings. Julia and William have actually been wonderful about playing together nicely lately, but, you know, sharing is hard!
Most often, I’m having to stop them from having so much fun that someone’s going to accidentally get hurt. Like when they decide to both get inside a hula hoop and spin fast around the family room. Or try to sit on top of Lego boxes on top of pillows on top of the couch, and then fall off. None of that can end well!
But the sweetest part? Lately they’ve been giving each other big hugs and saying, “I always love you up to the sky… I love you to the moon… and I always love you how big a pretzel is.” It melts my heart. And yes, we have been reading Guess How Much I Love You. That last one, about the pretzel? Not sure where that came from. 🙂
Needless to say, I can’t get enough easy recipes like this Summer Vegetable Skillet Lasagna. I’ve made a couple of other one-dish skillet meals, but this was my first try at a skillet lasagna. The verdict? I see a lot more skillet lasagnas in our future!
This Summer Vegetable Skillet Lasagna is a vegetarian lasagna filled with zucchini and yellow squash. It was the perfect use for my newest batch of homemade ricotta.
In all honesty, my kids did not love this. I think it was a combination of the squash (they’re not fans) and the red pepper flakes (even though I used only a tiny amount and it really was not that spicy). Well, and the fact that William’s still not the biggest pasta fan, although we are making progress!
As the adults in the house, Brad and I did love this summer vegetable lasagna! I’m anxious to try all sorts of other variations, including a more traditional meat version.
- 2 tbsp. olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- ⅛-1/4 tsp. crushed red pepper flakes
- 1 (28 oz.) can fire-roasted diced tomatoes
- kosher salt and freshly ground black pepper
- 10 curly-edged lasagna noodles, broken into 2-inch lengths
- 2 medium zucchini, chopped into ½-inch pieces
- 1 medium yellow summer squash, chopped into ½-inch pieces
- 1 cup ricotta cheese, divided
- ¼ cup shredded basil, plus more for garnish, if desired
- In a 12-inch skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Drain the can of tomatoes into a 2-cup liquid measuring cup. Add enough water to the reserved tomato juice to equal 2 cups.
- Pour the tomato-water mixture over the onions, then stir in ½ tsp. salt and ½ tsp. black pepper. Scatter the broken noodles over the top, and then layer the tomatoes over the noodles. Bring to a simmer, stir, and reduce heat to medium.
- Cover the pan and cook 10 minutes, stirring occasionally. Stir in the zucchini and yellow squash and cook, covered, 8 minutes more, until the noodles and squash are tender.
- Stir in ½ cup of the ricotta and the fresh basil. Season to taste with additional salt and pepper and remove from heat. Dollop the remaining ½ cup ricotta over the top. Allow to cool 5 to 10 minutes before serving, and garnish with additional fresh basil, if desired.
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