Summer Vegetable Skillet Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stovetop lasagna noodle dish loaded with summer vegetables like zucchini, corn, and green beans in a tomato-ricotta sauce. Cooked entirely in one skillet with fresh basil and parsley.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoons olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium zucchini (chopped)
- 1 cup fresh corn kernels (from about 1 to 2 ears of corn)
- 3 1/2 ounces fresh green beans (trimmed and cut in half (about 1 cup))
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces uncooked regular lasagna noodles (broken into thirds)
- 1 28-ounce can fire-roasted diced tomatoes
- 1/2 cup vegetable broth
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- Chopped or chiffonade fresh basil (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 2079mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1019mg
- Calcium
- 529mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2079MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.