Summer Skillet Lasagna

Summer Skillet Lasagna

Prep Time: 30Min Total Time: 30Min Servings: 4 Source: Good Housekeeping


  • 1 Tb Olive Oil
  • 2 Sm Zucchini
  • 1 Sm Summer Squash (cut in half moons)
  • 1/4 tsp Kosher Salt and Pepper
  • 1/2 Tb Oil
  • 1 Sm Onion
  • 2 Cloves Garlic
  • 1/2 tsp Aleppo Pepper Flakes
  • 8 Lasagna Noodles, broken into pieces
  • 2 Cups Marinara Sauce
  • 3 Cups low sodium Chicken Broth
  • 2 oz Cream Cheese
  • 1/2 Cup Chopped Basil
  • 1/2 Cup Mozzarella (grated)
  • 2 Tbsp Romano (grated)


Meatless Dish
fresh delicious in less time - reimagined take on classic dish.


  1. Heat 1 Tb of Olive Oil in large cast iron on Med-High. Add Zucchini and squash (cut in half moons), season with salt and pepper and cook, tossing until golden, 3-4 min. Transfer to Plate.
  2. Reduce heat to Med, add 1/2 Tb of olive oil and small onion finely chopped and cook stirring occasionally until tender 4-5 min. Stir in garlic (finely chopped) and add aleppo pepper flakes. cook 30 sec.
  3. Add lasagna noodles, broken into pieces, Marinara sauce and 3 cups of chicken broth and bring to boil. Simmer vigorously, stirring often until sauce begins to reduce, 6 min. Lower heat and gently simmer until pasta is tender, 7-8 min or more.
  4. Meanwhile, heat broiler. Fold in 2 oz cream cheese to melt, then vegetables, basil and 1/2 cup grated mozarella.
  5. Sprinkle with 3/4 cup grated mozzarella and 2 Tbsp of grated Romano and broil until golden brown, 2-3 min. Top with torn basil and serve.
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