One-Pot Summer Vegetable Skillet Lasagna
One-Pot Summer Vegetable Skillet Lasagna- juicy tomatoes, corn, zucchini, and bell peppers are cooked in a skillet with pasta then topped with cashew ricotta and fresh basil for the ultimate easy-to-make summer lasagna. (vegan with GF option)
Am I the only one who craves lasagna in the summertime?
Okay, I crave lasagna all the time but there’s something about making it with ripe summer tomatoes and fresh basil that really gets my goat. Plus corn…because you know I can’t get enough of that stuff.
One thing I don’t love in the summertime is turning on my oven. With that in mind I decided to come up with a stovetop-friendly skillet lasagna so that we could have the best of both worlds.
In addition to tomatoes, corn and basil, we’re throwing some zucchini and bell pepper in the mix to use up all of those summer veggies.
Rather than prepare the pasta separately, everything gets cooked in one pot by covering the noodles in sauce made from a simple combo of tomato paste, seasonings and water. After all of the excess liquid gets absorbed, you’re left with a delicious thick sauce and perfectly soft pasta.
I used whole wheat lasagna noodles broken into bite size pieces but bow-ties would also work great. To make it vegan I topped it with a homemade cashew ricotta and cashew parmesan that I blended using my NutriBullet. I’ve found that I actually like it better than the Vitamix for making nut-based cheese or sauce. It’s so easy and it makes clean up a breeze.
If you don’t have a NutriBullet or a Vitamix (with a small container) then you can also use store-bought vegan ricotta. I haven’t had a chance to try it myself but I’ve heard that Kite Hill makes a delicious one.
Either way, I think you guys are going to love this lasagna. It’s the perfect summertime comfort food!
One-Pot Summer Vegetable Lasagna
Yield: 4 servings
Prep Time: 10
Cook Time: 20
Total Time: 30
For the Lasagna
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 bell pepper, cored and finely chopped
- 1 tablespoon minced garlic (about 3-4 cloves)
- 2 medium-size zucchini, diced
- 1 pint cherry tomatoes, halved
- 1 and 1/2 cup corn kernels (about 8 ounces)
- 6 ounces tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon crushed red pepper (optional)
- 5 lasagna sheets, broken into 2-inch bite-size pieces*
- salt, to taste
- cashew parmesan (see notes) and fresh basil for topping
For the Cashew Ricotta
- 1 cup raw cashews, soaked**
- 2 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon fine sea salt
In a large (deep) skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt and cook for about 3 minutes. Next add the bell pepper, garlic, zucchini, tomatoes and corn. Continue to cook for 3 more minutes.
Add the tomato paste to the skillet with oregano, basil, crushed red pepper and 1 and 1/2 cups water. Stir to combine. Bring to a low boil then add lasagna noodles, pushing each piece down until they’re all covered with sauce. Cover with a lid and cook until noodles are soft and most of the liquid has absorbed, about 10 minutes.
Meanwhile make the cashew ricotta by combining the soaked and rinsed cashews with lemon juice, sea salt and 3 tablespoons of water in a high speed blender or NutriBullet. Blend until smooth, scraping the sides of the blender as needed.
Once pasta is cooked, remove from heat and set aside. Top with large dollops of the cashew ricotta then garnish with fresh basil and cashew parmesan. The ricotta and parm add salt but feel free to add more to suit your taste. Serve warm and enjoy!
*can sub 8 ounces of your favorite bite-size pasta, gluten-free if needed.
**To soak cashews, bring a pot of water to a boil, remove from heat, then add cashews to soak for 30 minutes. Strain and rinse before using in the recipe.
To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.