Summer Vegetable One Pot Lasagna ~ An easy one pan lasagna with summer fresh vegetables, creamy melted cheese and tender pasta. It’s the summer version of a classic comfort food dish that takes just 40 minutes! Summer eating has never been so easy!
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Turning the oven on, laboring over a slow cooked sauce, patiently layering pasta with the sauce and cheese, and then waiting for the lasagna to bake are best left to other seasons. During the summer, when the days stretch into warm evenings, our time is best spent sipping cold drinks on the porch and not slaving away in a hot kitchen.
But, that doesn’t mean our lasagna cravings go away when the weather warms up. Even at the peak of summer I love a good pasta dish and this summer vegetable one pan lasagna satisfies those comfort food cravings without overheating the house or giving up time on the porch. It’s made with fresh summer vegetables, melted cheese, and it’s all done in one pan making clean-up a breeze.
It’s not traditional, but it has all the best parts of a classic lasagna. I think of it as a deconstructed lasagna because it’s not served in slices, but, instead, sort of scooped out of the pan. Each serving has a generous amount of the fresh sauce made with zucchini, summer squash, bell pepper, onion, and fresh garlic. It makes good use of summer produce finds at the farmers market or grocery store.
And it’s made in one pan! No oven necessary, which is a welcomed relief this time of year when turning on the oven is as appealing as plugging in a space heater. Why heat the house when you don’t have to? Tuck pieces of no-boil lasagna noodles into the sauce while it bubbles and simmers and, as the pasta cooks, it will release its starch, which helps thicken the sauce.
This summer vegetable one pan lasagna is like traditional lasagna’s low-maintenance easy-breezy sister.
Some Tips and Tricks for Summer Vegetable One Pan Lasagna
- Use a large pan, ideally 10-inches, so everything stays contained and doesn’t bubble over the sides.
- As the vegetables cook they will release a lot of moisture. Allow that moisture to cook off so you aren’t left with a watery sauce.
- Add the pasta to the sauce in a few batches so they don’t stick together. Sort of tucking them in the sauce and giving each noodle a little space ensures they don’t clump up. Once they’ve cooked for a few minutes it will be easier to stir it all together.
- Use low-moisture mozzarella instead of fresh. Fresh mozzarella has a lot of moisture that will thin the sauce.
Summer Vegetable One Pan Lasagna
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow summer squash, diced
- 1 small zucchini, diced
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 1 teaspoon salt
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 (28 ounce) canned crushed tomatoes
- 1 cup vegetable stock
- 8 no-boil lasagna noodles, broken into thirds
- 1 tablespoon chopped fresh basil, plus extra for garnish
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella, divided
- 2 tablespoons grated Parmesan, divided
- Heat the olive oil and butter in a large pan over medium heat. Add the next six ingredients and cook until the vegetables are softened and have released their moisture, about 10-15 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes and vegetable stock. Bring to a simmer.
- Add the broken lasagna noodles in batches, tucking into the sauce before adding more. The pasta should be covered by the sauce. Bring to a simmer, reduce the heat to medium low and cover the pan. Cook for ten minutes, uncovering occasionally to stir the pasta so it doesn't stick to the bottom, or until the lasagna noodles are cooked.
- While the pasta and sauce cooks, combine the ricotta, 1/4 cup mozzarella, and 1 tablespoon Parmesan cheese in a medium bowl.
- Once the lasagna noodles are cooked through, check the sauce for seasoning. If needed, add salt (up to an extra teaspoon). Scoop the cheese and drop it into the pasta and sauce, about two tablespoons for each scoop.
- Push the cheese scoops into the sauce, leaving a bit exposed on top. Top the lasagna with another 1/4 cup of shredded mozzarella cheese and 1 tablespoon Parmesan cheese. Cover the pot for a minute or so to melt the cheese. Garnish with additional chopped basil and serve.
by April Anderson
|Amount Per Serving||As Served|
|Calories 490kcal Calories from fat 188|
|% Daily Value|
|Total Fat 21g||32%|
|Saturated Fat 11g||55%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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