Looking for a lighter pasta dish that is perfect for the end of summer? I have you covered! This easy skillet lasagna is ready in 30 minutes using only 1 pan, and is full of vegetables and cheesy goodness!
- Feel free to mix and match the vegetables you use. Spinach, carrots, broccoli, or even cauliflower would be delicious additions. But will change this recipe from being a summer lasagna to more of vegetable lasagna. Delicious, but different.
- We don’t often have meatless dinners at our house, but this one is worth it delicious! If you wanted to add meat, Italian chicken sausage would be a great addition. Cook the sausage first, then remove from the pan and add back in with the zucchini and squash.
- Do not skip the fresh basil! It packs a serious flavor punch that dried basil can’t deliver!
- Cheese – I used a shaved parmesan and it was delightful!
Please check back in if you try this recipe and let me know what you think!
Fresh summer vegetables and tender pasta come together in one skillet for this delicious summer skillet lasagna.
- 1 to 2 tablespoons olive oil
- 1/4 cup diced onion
- 4 garlic cloves minced
- 2-3 medium Roma tomatoes* diced (about 1 cup)
- 2 cups broth or water *
- 1 teaspoon salt
- 8 ounces bowtie pasta
- 1 small zucchini chopped into 1/2 inch chunks
- 1 small yellow squash chopped into 1/2 inch chunks
- Chopped fresh basil
- 1 cup ricotta cheese
- 1 cup shredded Parmesan cheese
In a large non-stick skillet heat the oil over medium heat until hot and rippling, add the onion and cook until softened, about 2-3 minutes. Add the garlic to the skillet and cook for 30 seconds, or until fragrant. Add tomatoes, water, pasta, and salt, stirring after each addition. Cover, reduce the heat to medium-low, and simmer for about 10 minutes, stirring occasionally so the pasta doesn’t stick.
Stir in zucchini and squash. Continue cooking for another 6-8 minutes, or until noodles and squash are tender. (if the mixture seems too dry or starts to stick, add more broth or water).
Remove skillet from the heat and stir in most of the basil, 1/2 cup ricotta cheese, and 3/4 cup parmesan cheese until melted and creamy.
Dot with the remaining 1/2 cup ricotta, season with salt and pepper as needed, and sprinkle with the remaining basil and parmesan cheese.
*you can sub the tomatoes and broth/water with a 28 ounce can of diced tomatoes. If using canned tomatoes, reserve the liquid in a liquid measuring cup and add enough broth/water to make 2 cups.
Based on this recipe.
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