Mel's Kitchen Cafe · by Mel★ 4.7 (102)
Skillet Summer Vegetable Lasagna
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 29%
CARBS 38G45% OF CAL
3G FIBER25G OTHER10G TOTAL SUGAR
FAT 15G40% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick skillet lasagna with zucchini, squash, and tomatoes layered with ricotta and Parmesan. A lighter vegetarian pasta dish ready in 35 minutes.
mainitalianpastacasserole🍳 skilletvegetarian
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 to 2 tablespoons extra virgin olive oil
- 1/2 cup chopped yellow or white onion
- 4 garlic cloves (minced or 1 teaspoon garlic powder)
- 1 (28-ounce) can diced tomatoes (see note)
- 1 teaspoon salt (I use coarse, kosher salt)
- 10 curly-edged lasagna noodles (broken into 1 or 2-inch lengths)
- 1 small zucchini (cut into 1/2 inch chunks)
- 1 small yellow squash (cut into 1/2 inch chunks)
- 1/4 cup chopped fresh basil
- 1 cup ricotta cheese (whole milk or part skim)
- 1 cup freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 29%
CARBS 38G45% OF CAL
3G FIBER25G OTHER10G TOTAL SUGAR
FAT 15G40% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1501mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 598mg
- Calcium
- 341mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.