Name: Skillet Summer Vegetable Lasagna
Total time: PLACEHOLDER
Cuisine: ItalianEurope
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion , chopped fine; 4 garlic cloves , minced; 1 (28-ounce) can diced tomatoes , drained with juice reserved; 1 teaspoon table salt; 10 curly-edged lasagna noodles , broken into 2-inch lengths; 1 small zucchini , cut into ½-inch pieces; 1 small yellow summer squash , cut into ½-inch pieces; ¼ cup shredded fresh basil leaf; 8 ounces (1 cup) whole-milk ricotta cheese , divided

Why This Recipe Works

We started by layering sautéed onion and garlic, broken-up lasagna noodles, and diced tomatoes and their juice in the pan. The tomatoes' juice—mixed with a little water—let the noodles cook through and soften. Fresh flavor and bright color came in the form of zucchini and yellow summer squash. Adding the vegetables to the skillet halfway through cooking ensured that both the pasta and the vegetables were perfectly cooked. We avoided weighing down our lasagna with a large amount of melted cheese; instead, we swirled in some milky ricotta for creaminess and then dolloped on more just before serving. A handful of chopped basil added herbal depth.

Before You Begin

You will need a 12-inch skillet with a tight-fitting lid for this recipe.

Instructions

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add water as needed to reserved tomato juice to equal 2 cups. Add tomato liquid and salt to skillet. Scatter noodles over onion-garlic mixture, layer tomatoes over noodles, and bring to simmer. Reduce heat to medium and cook, covered, stirring occasionally, for 10 minutes. Stir in zucchini and squash. Cook until noodles and squash are tender, about 8 minutes.

Add basil and ½ cup ricotta to skillet and stir until sauce is creamy. Season with salt and pepper to taste. Dollop remaining ½ cup ricotta over noodles and serve.