One-Pot Summer Vegetable Skillet Lasagna- Featuring summer’s best produce, this vegetable lasagna comes together in less than 30-minutes and clean up is a breeze. Each serving packs 24 grams of protein! (vegan, gluten-free option)

Am I the only one who craves lasagna in the summertime? OK, 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.

One-Pot Summer Vegetable Lasagna Ingredients

  • Extra Virgin Olive Oil- Or your preferred neutral-flavored oil.
  • Onion- White or red onions both work.
  • Bell Pepper- I like to use red and green but any kind works. Only use one bell pepper if it’s large or two small.
  • Zucchini-Use one large zucchini or two if they are small.
  • Corn-Fresh or frozen and defrosted.
  • Tomatoes-Cherry or grape tomatoes are preferred. I like to halve them to help the skins break down more during cooking, but you can throw them in whole to save time.
  • Garlic-Omit if you have issues with garlic.
  • Tomato Paste-You could also sub tomato sauce but I find tomato paste gives the best punch of savory flavor.
  • Water– Feel free to use broth for more flavor.
  • Dried Herbs- Oregano and basil are my go-to but you can mix it up and use whatever you like.
  • Pasta-To make it more like traditional lasagna you can break lasagna sheets into 2-inch squares. I like to use lentil lasagna sheets for added protein. Alternatively, you can use a smaller pasta such as fusilli or penne. My favorite is this radiatori by Brami which is made from lupini beans.
  • Fresh Basil-The fresh herby flavor really takes this dish over the top. Highly recommend!
  • Cashew ‘Ricotta’-Using store-bought ricotta makes this come together faster but this cashew ‘ricotta’ is fairly easy to make and so good!

How to Make One-Pot Summer Vegetable Lasagna

  1. Warm oil in a large pot or skillet. Sauté onion for a few minutes. Add bell pepper, zucchini, corn, garlic and tomatoes. Continue to cook, just until softened.
  2. Add tomato paste and dried herbs. Pour in water. Bring to a simmer.
  3. Stir in pasta. Cover with lid and cook until pasta is tender, about 10 minutes.
  4. Add salt to taste. Serve warm with desired ricotta, parmesan and fresh basil.
  5. Enjoy!

Want More Protein?

  1. Try using a legume-based pasta! I’ve been loving this BRAMI protein pasta.
  2. Serve with meatless crumbles underneath the pasta.
  3. Use tofu ‘ricotta’ instead of cashew ricotta.

More Summertime Dinner Ideas

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)

Servings: 4

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

  • 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.

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.

Calories: 536kcal, Carbohydrates: 72g, Protein: 24g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Sodium: 1056mg, Potassium: 1639mg, Fiber: 12g, Sugar: 16g, Vitamin A: 2286IU, Vitamin C: 90mg, Calcium: 122mg, Iron: 8mg

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!