This Skillet Lasagna with Aleppo Pepper is a quick, meatless twist on classic lasagna, packed with fresh zucchini, summer squash, and a lightly spiced tomato sauce. Instead of layering, everything is cooked in one skillet, making it an easy, delicious weeknight meal. The warm, slightly smoky heat of Collected Foods Aleppo Pepper adds depth and balance to the rich marinara and creamy cheeses.
Why You'll Love This Recipe:
✔️ One-Pan Meal – No layering or multiple dishes needed.
✔️ Perfectly Spiced – Collected Foods Aleppo Pepper gives it mild, fruity heat.
✔️ Ready in 30 Minutes – A fast, hearty dinner with minimal prep.
✔️ Vegetarian-Friendly – No meat, just fresh vegetables and a creamy tomato sauce.
Ingredients:
Serves 4
- 1 Tbsp. olive oil
- 2 small zucchini, cut into half-moons
- 1 small summer squash, cut into half-moons
- ¼ tsp. kosher salt and black pepper
- ½ Tbsp. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. Collected Foods Aleppo Pepper
- 8 lasagna noodles, broken into pieces
- 2 cups marinara sauce
- 3 cups low-sodium chicken broth
- 2 oz. cream cheese
- ½ cup fresh basil, chopped
- ¾ cup mozzarella cheese, grated (½ cup for mixing, ¼ cup for topping)
- 2 Tbsp. Romano cheese, grated
Instructions:
Step 1: Cook the Vegetables
1️⃣ Heat 1 Tbsp. olive oil in a large cast-iron skillet over medium-high heat.
2️⃣ Add zucchini and summer squash, season with salt and pepper, and cook until golden brown, about 3-4 minutes.
3️⃣ Transfer vegetables to a plate and set aside.
Step 2: Build the Sauce
4️⃣ Reduce heat to medium, add ½ Tbsp. olive oil and chopped onion, stirring occasionally until tender, about 4-5 minutes.
5️⃣ Stir in garlic and Collected Foods Aleppo Pepper, cooking for 30 seconds until fragrant.
Step 3: Cook the Pasta
6️⃣ Add broken lasagna noodles, marinara sauce, and chicken broth, bringing to a boil.
7️⃣ Simmer vigorously, stirring often, until the sauce begins to reduce, about 6 minutes.
8️⃣ Lower heat and continue to simmer gently until the pasta is tender, about 7-8 minutes.
Step 4: Finish with Cream & Cheese
9️⃣ Fold in cream cheese, stirring until melted.
🔟 Add the cooked vegetables, chopped basil, and ½ cup grated mozzarella, stirring until combined.
Step 5: Broil to Perfection
🔟 Sprinkle with ¼ cup mozzarella and 2 Tbsp. grated Romano cheese.
🔟 Broil until the top is golden brown and bubbly, about 2-3 minutes.
Step 6: Serve & Garnish
🔟 Remove from oven, top with extra torn basil, and serve hot.
Make-Ahead & Storage Tips
📌 Make Ahead: You can prep the veggies and sauce ahead of time for faster cooking.
📌 Reheat: Warm leftovers in a skillet over medium heat with a splash of broth or water.
📌 Storage: Store in an airtight container in the fridge for up to 3 days.
Serving Suggestions
✨ Pair with a crisp green salad and garlic bread for a complete meal.
✨ Serve with roasted eggplant or mushrooms for an extra veggie boost.
✨ Enjoy with a glass of red wine or sparkling water with lemon.
Why Use Collected Foods Aleppo Pepper?
Our Aleppo Pepper adds a mild, slightly smoky heat with notes of sun-dried tomatoes and cumin. It enhances sauces and pastas without overwhelming the dish—making it perfect for this skillet lasagna!
