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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/skillet-summer-squash-lasagna-recipe/