Skillet Summer Squash Lasagna Recipe

Introduction

This Skillet Summer Squash Lasagna is a delightful twist on the classic, using fresh summer vegetables and a creamy sauce cooked right in one pan. It’s an effortless, comforting dish perfect for warm-weather dinners that brings vibrant flavors to your table.

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. Cook the zucchini, stirring occasionally, until it turns light golden, about 5 to 6 minutes. Season with 1/2 teaspoon salt. Add the summer squash and continue cooking, stirring occasionally, until it is also light golden, another 5 to 6 minutes. Season with an additional 1/2 teaspoon salt and transfer the vegetables to a plate.
2. Step 2: In the same skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the shallot and garlic, cooking and stirring until the shallot is translucent and the garlic softens, about 1 to 2 minutes. Season with 1/4 teaspoon salt. Add the corn and cook, stirring, until bright yellow if fresh or warmed through if frozen, about 1 to 2 minutes.
3. Step 3: Stir in the vegetable broth and heavy cream. Season with 1 teaspoon salt and bring the mixture to a simmer.
4. Step 4: Add the broken lasagna noodles to the skillet. Use tongs to submerge the pieces fully into the sauce. Cook, stirring occasionally and adding 1/4 to 1/2 cup water if the liquid evaporates too quickly, until the noodles are al dente, about 18 to 20 minutes. Return the cooked zucchini and summer squash to the skillet.
5. Step 5: Remove the skillet from heat. Stir in the grated Parmesan cheese with a spoon or tongs until the sauce is smooth. Tear the burrata over the lasagna evenly.
6. Step 6: Transfer the skillet to the oven and bake the lasagna until the cheese is melted and bubbling around the edges, about 10 minutes.
7. Step 7: Remove from the oven and transfer the skillet to a wire rack to cool slightly. Sprinkle with thinly sliced chives and torn fresh basil leaves before serving.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes when cooking the shallot and garlic.
• Use fresh corn in season for the best sweetness, or substitute with frozen kernels if out of season.
• To make this dish vegetarian, ensure the vegetable broth is free from animal products.
• Swap burrata for fresh mozzarella or ricotta if burrata is unavailable.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave until warmed through, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without an ovenproof skillet?

Yes, you can cook the vegetables and sauce in a regular skillet, then transfer the mixture to a baking dish for the final bake step in the oven.

Can I use other types of squash in this recipe?

Absolutely. Yellow squash or pattypan squash work well as substitutes, or you can mix different varieties for added texture and flavor.

Skillet Summer Squash Lasagna Recipe

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★★★★★

4.8 from 95 reviews

This Skillet Summer Squash Lasagna is a light and comforting dish perfect for warm-weather dining. Featuring tender zucchini and summer squash cooked in a creamy corn and vegetable broth sauce with broken lasagna noodles, it’s topped with rich burrata cheese and fresh herbs. Prepared largely in one skillet and finished in the oven, this recipe combines the flavors of traditional lasagna without the heaviness, making it an ideal summer meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: 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

Dairy

• 1/2 c. heavy cream
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 12 oz. burrata

Pantry

• 6 tbsp. extra-virgin olive oil, divided
• 2 1/4 tsp. kosher salt, divided
• 3 c. low-sodium vegetable broth
• 10 oz. dried lasagna noodles, broken into thirds

Herbs

• 1 tbsp. thinly sliced chives
• Torn fresh basil leaves, for serving

Instructions

1. Prepare and cook zucchini: 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 the zucchini is light golden, about 5 to 6 minutes. Season with 1/2 teaspoon of kosher salt. Transfer zucchini to a plate and set aside.
2. Cook summer squash: In the same skillet, add the summer squash slices and cook over medium-high heat, stirring occasionally, until they turn light golden, approximately 5 to 6 minutes. Season with another 1/2 teaspoon of kosher salt. Transfer squash to the plate with the zucchini.
3. Sauté shallot and garlic: Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Add the finely chopped shallot and coarsely chopped garlic. Cook, stirring frequently, until the shallot is translucent and the garlic is softened, about 1 to 2 minutes. Season with 1/4 teaspoon salt.
4. Add corn and cook: Stir in the thawed corn kernels. Cook, stirring occasionally, until the corn is bright yellow if fresh, or warmed through if frozen, about 1 to 2 minutes.
5. Simmer broth and cream: Pour in the low-sodium vegetable broth and heavy cream. Season with 1 teaspoon salt and bring the mixture to a simmer.
6. Cook lasagna noodles: Add the broken lasagna noodles to the skillet, using tongs to submerge them in the sauce fully. Cook, stirring occasionally to prevent sticking and adding 1/4 to 1/2 cup water if the liquid evaporates, until the noodles are al dente, approximately 18 to 20 minutes.
7. Return squash to skillet: Add the cooked zucchini and summer squash back into the skillet and stir to combine.
8. Incorporate Parmesan and burrata: Remove the skillet from heat. Using a spoon or tongs, stir in the grated Parmesan cheese until the sauce is smooth. Tear the burrata cheese over the top of the lasagna evenly.
9. Bake the lasagna: Transfer the skillet to the preheated oven and bake the lasagna until the cheese is melted and bubbling around the edges, with some noodles slightly poking out, about 10 minutes.
10. Garnish and serve: Remove the skillet from the oven and place it on a wire rack to cool slightly. Top the lasagna with thinly sliced chives and torn fresh basil leaves before serving.

Notes

• This recipe uses broken lasagna noodles instead of layering whole sheets, which simplifies preparation and cooking in one skillet.
• If you don’t have an ovenproof skillet, you can transfer the mixture to a baking dish before baking.
• For a lighter version, substitute half-and-half for heavy cream.
• Thawed frozen corn is a convenient alternative to fresh corn when out of season.
• Ensure the skillet is truly ovenproof to avoid damage and for safe baking.
• Adding water during pasta cooking prevents the sauce from drying out; adjust as needed.

Keywords: summer squash, zucchini, skillet lasagna, easy summer dinner, vegetarian lasagna, one-pan meal, burrata, corn, creamy pasta