Skillet Summer Squash Lasagna Recipe

Introduction

Skillet Summer Squash Lasagna is a fresh twist on the classic Italian dish, perfect for warm-weather meals. Combining tender zucchini, summer squash, and sweet corn with creamy burrata, this one-pan lasagna is both comforting and light.

Ingredients

• 6 tbsp. extra-virgin olive oil, divided
• 1 zucchini, sliced into 1/4″-thick half-moons
• 2 1/4 tsp. kosher salt, divided
• 1 summer squash, sliced into 1/4″-thick half-moons
• 2 c. fresh or frozen corn kernels, thawed
• 1 shallot, finely chopped
• 5 garlic cloves, coarsely chopped
• 3 c. low-sodium vegetable broth
• 1/2 c. heavy cream
• 10 oz. dried lasagna noodles, broken into thirds
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 12 oz. burrata
• 1 tbsp. thinly sliced chives
• Torn fresh basil leaves, for serving

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 425°F. In a large ovenproof skillet over medium-high heat, heat 4 tablespoons of olive oil. Add zucchini and cook, stirring occasionally, until lightly golden, about 5 to 6 minutes. Season with 1/2 teaspoon of salt.
2. Step 2: Add summer squash to the skillet and cook, stirring occasionally, until it turns lightly golden, about 5 to 6 minutes more. Season with an additional 1/2 teaspoon of salt. Transfer the cooked vegetables to a plate and set aside.
3. Step 3: In the same skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add shallot and garlic and cook, stirring, until the shallot is translucent and garlic softened, about 1 to 2 minutes. Season with 1/4 teaspoon of salt.
4. Step 4: Stir in the corn and cook, stirring, until bright yellow if fresh and warmed through if frozen, about 1 to 2 minutes.
5. Step 5: Pour in vegetable broth and heavy cream. Season with 1 teaspoon of salt and bring the mixture to a simmer.
6. Step 6: Add broken lasagna noodles to the skillet and use tongs to submerge the pieces in the sauce. Cook, stirring occasionally and adding 1/4 to 1/2 cup water if needed to keep it saucy, until noodles are al dente, about 18 to 20 minutes. Stir the cooked squash and zucchini back into the skillet.
7. Step 7: Remove the skillet from heat. Stir in grated Parmesan until the sauce is smooth. Tear the burrata over the top of the lasagna.
8. Step 8: Transfer the skillet to the oven and bake until the cheese is melted and bubbling at the edges, about 10 minutes.
9. Step 9: Remove from oven and let cool slightly on a wire rack. Garnish with sliced chives and torn basil leaves before serving.

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of white wine with the broth and cream.
• Try swapping burrata for fresh mozzarella if burrata is unavailable.
• Add other seasonal vegetables like bell peppers or cherry tomatoes for extra color and taste.
• If you prefer a spicier dish, sprinkle in some red pepper flakes when cooking the garlic and shallot.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of cream or broth during reheating helps maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pasta instead of dried lasagna noodles?

Yes, fresh pasta will work but requires less cooking time. Keep an eye on the noodles while simmering and adjust cooking accordingly to avoid overcooking.

Is this recipe vegetarian?

Yes, this lasagna uses vegetable broth and no meat, making it suitable for vegetarians.

Skillet Summer Squash Lasagna Recipe

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★★★★★

4.5 from 80 reviews

This Skillet Summer Squash Lasagna is a delightful, lighter take on traditional lasagna, featuring tender zucchini, summer squash, sweet corn, and creamy burrata cheese. Cooked entirely on the stovetop and finished in the oven, this vibrant dish combines fresh summer vegetables with broken lasagna noodles simmered in a flavorful broth and cream sauce, making it perfect for a comforting yet fresh seasonal meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop and Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 zucchini, sliced into 1/4“-thick half-moons
• 1 summer squash, sliced into 1/4“-thick half-moons
• 2 c. fresh or frozen corn kernels, thawed
• 1 shallot, finely chopped
• 5 garlic cloves, coarsely chopped
• 1 tbsp. thinly sliced chives
• Torn fresh basil leaves, for serving

Liquids & Broth

• 3 c. low-sodium vegetable broth
• 1/2 c. heavy cream
• 6 tbsp. extra-virgin olive oil, divided

Pasta & Cheese

• 10 oz. dried lasagna noodles, broken into thirds
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 12 oz. burrata

Seasonings

• 2 1/4 tsp. kosher salt, divided

Instructions

1. Preheat and prepare vegetables: Arrange a rack in the center of the oven and preheat it to 425°F. In a large ovenproof skillet over medium-high heat, heat 4 tablespoons of olive oil. Add the sliced zucchini and cook, stirring occasionally, until light golden, about 5 to 6 minutes. Season with 1/2 teaspoon kosher salt. Add the summer squash and cook, stirring occasionally, until also lightly golden, another 5 to 6 minutes. Season with another 1/2 teaspoon kosher salt. Transfer the cooked vegetables to a plate.
2. Sauté aromatics and corn: In the same skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the finely chopped shallot and coarsely chopped garlic and cook, stirring, until the shallot becomes translucent and the garlic softens, about 1 to 2 minutes. Season with 1/4 teaspoon kosher salt. Then add the fresh or thawed corn kernels and cook, stirring, until they turn bright yellow if fresh, or just warmed through if frozen, about 1 to 2 minutes.
3. Add liquids and simmer: Stir in 3 cups of low-sodium vegetable broth and 1/2 cup of heavy cream into the skillet. Season with 1 teaspoon kosher salt and bring the mixture to a gentle simmer.
4. Cook the pasta in the sauce: Add the broken lasagna noodles to the skillet. Using tongs, submerge the noodles completely in the sauce. Cook, stirring occasionally to prevent sticking and adding 1/4 to 1/2 cup water if the liquid evaporates too quickly, until noodles are al dente, about 18 to 20 minutes. Once noodles are mostly cooked, add the reserved cooked summer squash and zucchini back into the skillet.
5. Incorporate cheese: Remove the skillet from heat. Using a spoon or tongs, stir in the finely grated Parmesan cheese until the sauce is smooth and creamy. Tear the burrata cheese over the top of the lasagna evenly.
6. Bake to finish: Transfer the skillet to the preheated oven and bake the lasagna until the burrata is melted and bubbling around the edges where some noodles peek through, about 10 minutes.
7. Serve garnished: Remove the skillet from the oven and place it on a wire rack to cool slightly. Top the lasagna with the sliced chives and torn fresh basil leaves before serving.

Notes

• Using an ovenproof skillet is key since this dish moves from stovetop to oven.
• If fresh corn is not available, frozen corn works well once thawed.
• Adding water during noodle cooking helps achieve a creamy sauce while ensuring pasta doesn’t dry out.
• Burrata adds a fresh creamy texture; substitute with fresh mozzarella if unavailable.
• For a lower-fat version, replace heavy cream with half-and-half or a lighter cream alternative.
• This recipe can be adapted with gluten-free lasagna noodles if needed.

Keywords: summer squash lasagna, skillet lasagna, vegetarian lasagna, zucchini recipes, easy summer dinner, corn recipes