I’m all about that lasagna life, but I’m really lazy so I NEVER make it for dinner. Usually what ends up happening is that I’m done with work for the day, where I’ve just spent it entirely in the kitchen cooking and photographing, so I begin thinking of what I should make for dinner and sometimes I’m like, “lasagna sounds bomb right now.” Then I quickly snap out of it though because I come to the realization that lasagna has a million steps and takes forever and a day to make, and who has that kind of time? So I end up cooking something quick like tacos or breakfast for dinner. This stovetop summer skillet lasagna however, let’s me make lasagna during the week and there is no boiling water or lots of steps required. All you need is one skillet. Get out of town that is crazy good. It’s a great way to use up those summer veggies you have in your fridge. Also, let’s talk about no-boil lasagna noodles for a second. I have to admit that I’ve always been a skeptic when it comes to noodles requiring no boiling water. Sorcery! I see you noodles and I don’t buy it for one second. Then I made this lasagna and my mind was blown. It worked and I’m eating crow now and I’ll never doubt them again.
I’ve teamed up with Go Bold With Butter to bring you this easy to make and super delicious Summer Skillet Lasagna. If you’re like me and constantly dream about melty cheesy layered lasagna goodness during the week, then dream no more because it’s a reality now. Go ahead and make that lasagna during the week and be a dinner superstar. One pan is all it takes and no boiling water is required. It doesn’t get much easier than that my friends, I promise.
Let’s start by sautéing the veggies. In a hot skillet melt the butter, and then throw in the zucchini, summer squash, and spinach and cook until wilted and tender. Season with a bit of salt and pepper.
**Note: It’s important to season each component as you go, especially with something that has so many layers like lasagna. So don’t be afraid to season as you go!**
Transfer the sautéed veggies to a plate or bowl and set aside. Then Add more butter to the hot skillet and simmer the tomatoes along with the garlic and cook for about 5 minutes. Once the tomatoes have released their liquid, season with salt, pepper, basil and parsley. Lower the flame and allow them to simmer on low for about 2 minutes. Purée the mixture in a blender or food processor until smooth. Keep on low while you assemble the remaining layers.
**Tip: Allow the mixture to cool off a bit before blending. If you have an emersion blender, use that! It’ll be a lot easier to make the sauce as smooth as possible.**
One of the best parts of any lasagna is the ricotta cheese layer. So in a small bowl, combine the ricotta, egg, parsley, basil, salt and pepper until smooth.
**Tip: If you want to try adding even more flavor to this ricotta layer, try adding fresh lemon juice and/or store bought pesto to it. Just a couple scoops of jarred pesto will take it over the edge!**
To begin layering the lasagna in the skillet, spoon some of the sauce on the bottom of the skillet. Then top with no-boil lasagna noodles in a single layer as best you can. You might have to break the noodles here and there to make them fit. But that’s okay. Then top with the veggies and spread with a layer of ricotta.
**Note: I used a large 9-inch cast iron skillet for this. You want a large skillet with high sides to be able to hold on to all of those layers.**
Sprinkle the ricotta with shredded mozzarella and season with a bit of black pepper and Italian seasoning. Again, we’re trying to bring as much of that flavor out of this lasagna.
Top with more no-boil lasagna noodles and then spoon the sauce over the top. Repeat with more veggies, more ricotta, one more layer of noodles, and a bit more sauce.
Finish things off with a final sprinkling of cheese, bit more black pepper and Italian seasoning. Cover the skillet with a lid (if you have one) or with foil paper and set over low heat. Simmer until the noodles have softened and the cheese has melted, about 20 minutes.
**Tip: If you wanted to add meat to this dish, try adding browned Italian sausage to the layers!**
To get that super crispy topping and golden brown bubbly cheese traditional to most lasagnas, place the skillet under the broiler for about 5 minutes right at the end to brown the top. Remove from under the broiler and then set on the stove and allow to rest for about 10 minutes before serving.
**Tip: The key to perfect lasagna cutting and scooping is letting it rest before serving. That will allow all the layers to set and settle a bit so that it doesn’t all fall apart when you go to serve it.**
Garnish the top with fresh basil, for color but also for that vibrant flavor. There’s no need to cut it or anything, just tear the leaves apart and sprinkle it on top. Then cut and serve or scoop and serve. I like to just scoop it out, for that more rustic look and feel to it.
Don’t forget to grab the recipe from the GO BOLD WITH BUTTER site right this second so that you can make it for dinner this week! Who doesn’t love lasagna? And who doesn’t like a lasagna that literally takes no time at all to whip up?! Now that’s what I call a simple weeknight dinner!
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