Summer Skillet Lasagna

Name: Summer Skillet Lasagna
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Say hello to meatless Monday!

By Kristina KurekPublished: Sep 30, 2022

2 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

486

Jump to recipe

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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Ingredients

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 cups
marinara sauce
3 cups
low-sodium chicken broth
2 oz.
cream cheese, cut into small pieces
1/2 cup
chopped basil plus more for serving
4 oz.
mozzarella, coarsely grated (about 1 cup), divided
2 Tbsp.
grated Romano

Directions

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.