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Summer Vegetable Skillet Lasagna

URL: https://ohmyveggies.com/summer-vegetable-lasagna/

Ingredients

The vegetables

  • 1 ½ tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped
  • 1 cup fresh corn kernels
  • 3 ½ ounces fresh green beans, trimmed and cut in half
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes

The pasta and sauce

  • 8 ounces uncooked regular lasagna noodles, broken into thirds
  • 1 28-ounce can fire-roasted diced tomatoes
  • ½ cup vegetable broth

The cheese

  • ½ cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese

For garnish

  • to taste chopped or chiffonade fresh basil

Instructions

  1. Heat olive oil in a large skillet over medium heat and cook the onion until it softens.
  2. Add garlic and cook until fragrant, then add zucchini, corn, green beans, basil, parsley, salt, and red pepper flakes, cooking until the vegetables soften.
  3. Place broken lasagna noodles on top of the vegetables, then pour diced tomatoes and broth over them.
  4. Bring the mixture to a boil, then cover and simmer for 20-22 minutes, stirring occasionally until the pasta is tender.
  5. Reduce heat to low, drop spoonfuls of ricotta over the pasta, and sprinkle with mozzarella cheese.
  6. Cover and cook until the cheese melts, then let the dish rest uncovered for at least 10 minutes before serving.
  7. Garnish with fresh basil before serving.

Nutrition Facts (estimated)

Servings
4 servings
Calories
519
Total fat
20g
Total carbohydrates
62g
Total protein
24g
Sodium
745mg
Cholesterol
49mg

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