Skillet Summer Vegetable Lasagna

Name: Skillet Summer Vegetable Lasagna
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1 (28-ounce) can, diced tomatoes, drained with juice reserved; 1 teaspoon, table salt; 10 , curly-edged lasagna noodles, broken into 2-inch lengths; 1 , small zucchini, cut into ½-inch pieces; 1 small yellow, summer squash, cut into ½-inch pieces; ¼ cup, shredded fresh basil leaf; 8 ounces (1 cup), whole-milk ricotta cheese, divided

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This deconstructed take on lasagna offers a comfort-food meal with a fraction of lasagna's typical fuss and incorporates plenty of seasonal produce.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

We started by layering sautéed onion and garlic, broken-up lasagna noodles, and diced tomatoes and their juice in the pan. The tomatoes' juice—mixed with a little water—let the noodles cook through and soften. Fresh flavor and bright color ...

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