I was so excited to make this dish for dinner last night! It is full of veggies and as our garden is growing I have been anxious to use our vegetables! This dish is refreshing, filling, and healthy. We loved it and will be making it every summer when the squash and zucchini make their way to my kitchen.
Summer Veggie Skillet Lasagna
2 tbsp EVOO
1 onion, finely chopped
4 garlic cloves, minced
1 (28oz) can diced tomatoes
salt and pepper
10 lasagna noodles, broken into 2 inch pieces
1 small zucchini, cut into 1/2 inch chunks
1 small squash, cut into 1/2 inch chunks
1/4 cup fresh basil, shredded
1 cup part skim ricotta cheese
1 cup freshly grated parmesan cheese
Heat oil in a large 12 inch skillet over medium heat until simmering. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 3o seconds. Drain tomatoes into a 2 cup measuring cup. Add additional water to make 2 full cups of liquid. Add to skillet with 1 tsp salt.
Scatter noodles in skillet. Layer tomatoes over noodles and bring to a simmer. Reduce heat to medium and cook, stirring occasionally for about 10 minutes.
Stir in veggies and cook, stirring occasionally about another 8 minutes or so until veggies and noodles are tender. Add basil, half of the ricotta and parmesan, and salt and pepper to taste. Stir until sauce is creamy. Dollop remaining ricotta over noodles and sprinkle with remaining parmesan cheese.
source: mel's kitchen cafe