Skillet Summer Squash Lasagna Recipe

This recipe for Skillet Summer Squash Lasagna offers a streamlined approach to a classic dish, utilizing a single skillet to minimize cleanup. The recipe emphasizes the use of fresh summer squash, such as zucchini or yellow squash, as a lighter alternative to traditional pasta layers. It begins by sautéing aromatics like onion and garlic in olive oil within a large oven-safe skillet. Thinly sliced summer squash is then added and cooked until slightly tender. A mixture of ricotta cheese, Parmesan cheese, an egg, and seasonings like basil, oregano, and red pepper flakes is prepared separately. This ricotta mixture is spread over the cooked squash in the skillet. A marinara sauce is then spooned over the ricotta layer, followed by a generous topping of shredded mozzarella cheese. The skillet is then transferred to a preheated oven at 375°F (190°C) and baked for approximately 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. The recipe suggests serving the lasagna hot, directly from the skillet, often garnished with fresh parsley or basil. It highlights the dish's versatility, noting that other vegetables like spinach or mushrooms can be incorporated, and that different types of cheese can be substituted. The estimated preparation time is 15 minutes, with a cooking time of 30 minutes, making it a relatively quick meal option. The recipe is designed for approximately 4-6 servings.