This skillet vegetable lasagna is packed with summer veggies and is so fast to put together. Made start to finish in one skillet, it is a summer dinner staple…and wow, is it tasty!
This skillet vegetable lasagna is hands down one of my favorite meals to make during the summer. For, like, a million reasons. First and foremost, it’s fast, which means you aren’t slaving over a hot stove for hours OR turning on your oven to heat up dinner and the house.
But mostly, my one-pot dinner loving heart appreciates that it is made start to finish in the same little skillet; the result is a super delicious veggie-loaded pasta dish that is equal parts comforting and refreshing.
I’ve been making this skillet vegetable lasagna for years (and years and years). Even when my garden is pathetically pathetic, I still find a way to harvest and save zucchini and yellow squash for this dish (that is, if I have any leftover after hoarding it for this best-ever zucchini bread).
And it’s one of the main recipes that leads me to plant fresh basil every year even though I rank as one of the worst gardeners in the history of ever. That fresh pop of basil flavor is magic.
This recipe also adapts very well to other vegetables, like fresh tomatoes, spinach, broccoli, asparagus, bell peppers, etc. And if you use a larger pot (read on for details), you can load as many vegetables in there as you like without fear of overflowing the skillet. I’ve learned with my kids that if I throw enough pasta and cheese in with their veggies, they’ll eat just about anything.
This lasagna recipe is written to use a 12-inch {nonstick} skillet. I’m not going to lie, it’s a pretty full skillet by the end, but it gets the job done. However, many times when I make it, I pull out one of my wider saucepans or pots and use that. Works like a charm, although if the pot is stainless steel, you want to stir it often to ensure the pasta isn’t sticking.
So basically, if you don’t have a 12-inch skillet, that should not be the reason to avoid making this dish. A 6-quart pot (or thereabouts) will work great. I guess it makes me feel better to hash that out so that this skillet lasagna is accessible to one and all.
If it’s been a while since you’ve made this recipe, be sure to read through the recipe and the recipe notes in full; I’ve added a few details to make it all a bit easier and offer a few substitute suggestions. {And yes, an update on this sister recipe: meaty skillet lasagna is coming soon – those pictures! Yikes!}
There’s a reason this skillet vegetable lasagna has been on repeat for the last 7+ years around here. It’s incredibly delicious. Promise me you won’t let this summer end without making it, ok?
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Yield:
4-6 servings
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
- 1 to 2 tablespoons extra virgin olive oil
- 1/2 cup chopped yellow or white onion
- 4 garlic cloves, minced or 1 teaspoon garlic powder
- 28-ounce can diced tomatoes (see note)
- 1 teaspoon salt (I use coarse, kosher salt)
- 10 curly-edged lasagna noodles, broken into 1 or 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 chopped fresh basil
- 1 cup ricotta cheese, whole milk or part skim
- 1 cup freshly grated Parmesan cheese
Instructions
- In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
- Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
- Scatter the broken noodles into the skillet, layer the drained 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.
- Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking – add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
- Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.
Notes
If you don’t have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe. Also, you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few!
Sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2.
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Recipe Source: adapted slightly from America’s Test Kitchen
Recipe originally published July 2011; updated June 2019 with new photos, recipe notes, etc.
