The editors at America’s Test Kitchen have done it again: wowed us with a technique that makes weeknight cooking quick and easy, without skimping on flavor. The added bonus with this skillet pasta recipe, from “The Complete Summer Cookbook” (America’s Test Kitchen; $33), is that it gives new life to late summer’s zucchini and yellow squash. And, of course, you can make a light and healthy lasagna in a fraction of the time it takes to make the heavier, oven-baked version. Just be sure you have a 12-inch skillet with a tight-fitting lid.
Skillet Summer Vegetable Lasagna
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
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
8 ounces (1 cup) whole-milk ricotta cheese, divided
Directions
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add water as needed to reserved tomato juice to equal 2 cups. Add tomato liquid and salt to skillet. Scatter noodles over onion-garlic mixture, layer tomatoes over noodles, and bring to a simmer. Reduce heat to medium and cook, covered, stirring occasionally, for 10 minutes. Stir in zucchini and squash. Cook until noodles and squash are tender, about 8 minutes.
Add basil and ½ cup ricotta to skillet and stir until sauce is creamy. Season with salt and pepper to taste. Dollop remaining ½ cup ricotta over noodles and serve.
— Recipe from “The Complete Summer Cookbook” by America’s Test Kitchen (America’s Test Kitchen; $33)