Creamy Skillet Summer Squash Lasagna You’ll Crave All Summer

A vibrant Skillet Summer Squash Lasagna that celebrates fresh summer produce with creamy goodness and quick prep.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra-virgin olive oil Adds richness and depth; substitute with a light oil or butter if needed.
2 cups Zucchini Provides moisture and texture; can swap with yellow squash for a tasty variation.
1 teaspoon Kosher salt Enhances flavors; feel free to use sea salt or table salt in equal measure.
2 cups Summer squash Adds a mild, sweet flavor; pattypan squash works as a similar substitute.
1 cup Fresh or frozen corn kernels Adds sweetness and crunch; canned corn can be used as an alternative.
1 medium Shallot Offers a mild onion flavor; yellow or red onions make great substitutes.
2 cloves Garlic cloves Imparts aroma and flavor; opt for garlic powder if you need a quick alternative but use less.
3 cups Low-sodium vegetable broth Provides the liquid base; chicken broth is a great choice for non-vegetarians.

For the Noodles & Sauce

1 cup Heavy cream Adds creaminess to the sauce; half-and-half is a lighter substitution.
9 ounces Dried lasagna noodles The base of the dish, broken into pieces; no-boil lasagna noodles can also work if adjusted.

For the Topping

1 cup Parmesan cheese Brings sharpness and umami; replace it with Pecorino Romano if preferred.
8 ounces Burrata A creamy topping that melts beautifully; creamy mozzarella is a viable substitute.
1/4 cup Chives Offers freshness and oniony flavor; green onions or scallions can replace them nicely.
1/4 cup Fresh basil leaves Adds aromatic herbal notes; consider using Thai basil for a spicier twist.

Equipment

large skillet

Method

Step-by-Step Instructions for Skillet Summer Squash Lasagna

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add the sliced zucchini and summer squash, seasoning with a pinch of kosher salt. Sauté for about 5-7 minutes, until they're golden and beginning to soften. Remove the vegetables from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil if needed, then toss in the chopped shallots and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the shallots are translucent and the garlic is fragrant.
Pour in 3 cups of low-sodium vegetable broth and increase the heat to high. Bring the mixture to a rolling boil, then add the broken dried lasagna noodles. Cook for about 8-10 minutes, stirring occasionally, until they are al dente.
Once the noodles are cooked, reduce the heat to medium and stir in 1 cup of heavy cream, mixing thoroughly to create a creamy sauce.
Return the sautéed zucchini and summer squash to the skillet, tossing them with the creamy noodles and sauce. Mix until the vegetables are evenly distributed, ensuring every bite is filled with colorful veggies.
Sprinkle 1 cup of grated Parmesan cheese over the top of the skillet mixture, then tear pieces of burrata and arrange them on top.
Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for approximately 10-15 minutes, or until the top is lightly golden and bubbling.
Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped chives and basil for an added burst of flavor and color.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Opt for fresh veggies and experiment with cream variations to enhance flavor.

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