One-Pot Summer Vegetable Skillet Lasagna

5 from 1 vote

One-Pot Summer Vegetable Skillet Lasagna

Made with summer's best produce, this skillet lasagna comes together in less than 30-minutes and clean up is a breeze! (vegan, gluten-free option)

Prep Time15

Cook Time15

Total Time30

Course: dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 536kcal

Ingredients

For the Vegetable Skillet Lasagna

1 tablespoon extra virgin olive oil
1 small onion finely chopped
1-2 bell peppers cored and finely chopped
1-2 zucchini finely chopped
1 pint cherry tomatoes halved
1 cup corn kernels fresh or frozen and defrosted
3 garlic cloves minced
6 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
8 ounces pasta of choice I used about 5 lasagna sheets, broken into pieces (see notes for GF)**
salt to taste
fresh basil for serving

For the Cashew 'Ricotta'

1 cup cashews raw or roasted; soaked*
2 tablespoons lemon juice from about 1 lemon
1 tablespoon nutritional yeast optional
1 teaspoon salt

Instructions

In a large (deep) pot or 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 3-5 minutes, just until vegetables are starting to soften.
Add the tomato paste with oregano, and basil. Pour in 1½ 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. Spoon into 4 bowls then top with large dollops of the cashew ricotta. Garnish with fresh basil and cashew parmesan (optional; see notes). Serve warm and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

*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.

**If using a gluten-free pasta, I recommend cooking it separately unless you know it holds up very well and won't break apart easily.

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.

Nutrition