Summer Skillet Lasagna



Forget the oven and tedious layering. This skillet lasagna combines fresh summer squash with three types of cheese for ooey, gooey meatless comfort.

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4 serving(s)

Total Time:
0 hours 30 min



  • 1 1/2 tbsp.

    olive oil, divided

  • 2

    small zucchini, cut into 1/4-inch-thick half-moons

  • 1

    small summer squash, cut into 1/4-inch-thick half-moons

  • Kosher salt and pepper

  • 1

    small onion, finely chopped

  • 2

    cloves garlic, finely chopped

  • 1/2 tsp.

    red pepper flakes

  • 8

    lasagna noodles, broken into pieces

  • 2 c.

    marinara sauce

  • 3 c.

    low-sodium chicken broth

  • 2 oz.

    cream cheese, cut into small pieces

  • 1/2 c.

    chopped basil plus more for serving

  • 4 oz.

    mozzarella, coarsely grated (about 1 cup), divided

  • 2 tbsp.

    grated Romano


    1. Step 1Heat 1 tablespoon oil in large cast-iron skillet on medium-high. Add zucchini and squash, season with 1⁄4 teaspoon each salt and pepper and cook, tossing occasionally, until light golden brown, 3 to 4 minutes. Transfer to plate.
    2. Step 2Reduce heat to medium, add remaining 1/2 tablespoon oil and onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
    3. Step 3Add noodles, marinara sauce, and broth; bring to a boil. Simmer vigorously, stirring often, until sauce begins to reduce, 6 minutes. Lower heat and gently simmer until pasta is tender, 7 to 8 minutes more.
    4. Step 4Meanwhile, heat broiler. Fold in cream cheese to melt, then vegetables, chopped basil, and 1/2 cup mozzarella.
    5. Step 5Sprinkle with remaining 3/4 cup mozzarella and Romano and broil until golden brown, 2 to 3 minutes. Top with torn basil and serve.

NUTRITIONAL INFORMATION (per serving): About 486 cal, 20.5 g fat (8.5 g sat), 23 g pro, 954 mg sodium, 56 g carb, 6 g fiber

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