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Skillet Lasagna with Zucchini, Summer Squash, and Cheese Recipe

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4 from 6 reviews

This Skillet Lasagna is a quick and easy twist on the classic Italian dish, combining layers of seasoned ground beef, fresh vegetables, broken lasagna noodles, and a rich marinara sauce all cooked together in one skillet. Topped with creamy ricotta, melted Italian blend cheese, and a hint of Parmesan, it’s a comforting, hearty meal perfect for a weeknight dinner.

Ingredients

Meat and Vegetables

  • 1 pound ground beef or Italian sausage (can substitute turkey Italian sausage)
  • ½ teaspoon salt
  • Freshly ground black pepper (to taste)
  • 1 cup diced zucchini
  • 1 cup diced summer squash
  • ½ cup diced yellow onion
  • 1 teaspoon minced garlic

Liquids and Pasta

  • 25 ounces marinara sauce
  • 14 ounce can diced tomatoes
  • 1 cup water
  • 10 curly edged lasagna noodles (each broken into 4 pieces)

Cheeses and Herbs

  • 1 cup part-skim ricotta cheese
  • 1 cup shredded Italian blend cheese (like mozzarella/provolone or 4-cheese Italian)
  • ⅓ cup shaved or grated Parmesan cheese
  • ½ cup chopped fresh basil

Instructions

  1. Cook the Meat and Vegetables: Coat a deep 12-inch skillet with nonstick cooking spray and place over MEDIUM-HIGH heat. Add ground beef, breaking it up with a spoon, and cook until no pink remains. Drain excess grease. Season with salt and pepper, then add diced zucchini, summer squash, onion, and minced garlic. Cook, stirring occasionally, until vegetables are fork tender, about 5 minutes.
  2. Prepare the Sauce Mixture: In a medium mixing bowl, combine marinara sauce, diced tomatoes, and water. Set aside.
  3. Combine Pasta and Sauce: Add the broken, uncooked lasagna noodles evenly over the meat and vegetables in the skillet. Pour the marinara mixture evenly over the noodles, ensuring edges are well covered.
  4. Simmer the Lasagna: Bring the mixture to a good simmer over medium-high heat. Reduce heat to MEDIUM, cover the skillet with a lid, and let it simmer gently for 25 minutes until noodles are tender and cooked through.
  5. Add Cheeses and Finish Cooking: Remove the skillet lid and drop small spoonfuls of ricotta cheese over the surface. Sprinkle shredded Italian blend cheese and Parmesan cheese evenly on top. Cover again and cook for an additional 5 minutes to melt the cheeses.
  6. Garnish and Serve: Remove the lid, sprinkle chopped fresh basil over the top, and serve warm.

Notes

  • Using curly edged lasagna noodles helps the sauce cling better to the pasta pieces.
  • Substitute ground turkey sausage for a leaner option.
  • Ensure all noodles are submerged in sauce to cook evenly during simmering.
  • Fresh basil not only adds flavor but also a pop of color for presentation.
  • Do not overfill the pan; using a deep 12-inch skillet works best to avoid spills.

Find it online: https://bitezly.com/skillet-lasagna-with-zucchini-summer-squash-and-cheese-recipe/