Summer veggies take on a new life in this fresh skillet lasagna! Cashew ricotta keeps this dinner totally plant-based, and ready in under 30 minutes.
I am lucky enough to live near a bustling market where I often can scope out a rainbow variety of peak-of-season veggies. Everything tastes more vibrant and I love being able to support local businesses and farmers. I understand that this option is not affordable for everyone, but if you have the means I highly recommend it!
The Best Time of Year for Produce
Vegetables taste their very best in these hot August days, but I am sure I’m not alone in my hesitation to turn on the oven. The flavors of this deconstructed lasagna are equally vibrant and the whole meal comes together in just 30 minutes. It is also very flexible given what you have in the fridge. Out of zucchini? Green beans are a great substitute! No peppers available? Try adding in some extra kale or spinach. Summer meals = no strict rules.
I used semolina noodles, but really any type of pasta will work! You just need to make sure the sauce covers the noodles entirely while simmering so they can easily soften.
I topped this with my vegan ricotta, but feel free to try any type of cheese you have on hand.
Juicy tomatoes, aromatic basil, toothsome pasta…I think I’ll eat this for the rest of the summer!
This dish was inspired by Making Thyme for Health and can be stored in the fridge for up to five days.
How to make this Summer Lasagna Skillet:
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