OUR ONE-POT LAZY LASAGNA WAS SO POPULAR LAST YEAR, WE HAD TO CREATE THIS SUMMER SKILLET VERSION

If you loved our popular one-pot lazy lasagna, then you’ll love this summertime skillet. This version is layered with broken pieces of lasagna, summer squash, fresh corn, and burrata, so you get fresh summer flavors in every single bite. Not only does this dinner bring all the summer vibes, but this is the creamy, craveable pasta that will clean out your pantry this weekend.

The technique:

First, sauté the zucchini and summer squash to develop some color and release the moisture. Then transfer to a bowl before making the sauce. I prefer making this a broth-forward sauce with a little bit of cream so it’s a little lighter for those hot summer days. Bring the broth to a boil and cook the pieces of lasagna noodles just until al dente. And, I mean, really toothsome. The noodles will continue to cook in the oven, so you don’t want to risk them turning mushy. The most important thing is adding torn burrata on top before baking in the oven—this way, it will get perfectly melty.

Tip: If you can get your hands on fresh corn, make sure to take advantage of it!

Storage:

Store any leftover lasagna in an airtight container and refrigerate up to 3 days. Reheat in a 350° oven covered with foil just until warmed through.

Made this recipe? Leave a rating and review below!

Yields: 4-6 servings

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 6 tbsp. extra-virgin olive oil, divided
• 1 zucchini, sliced into 1/4"-thick half-moons
• 2 1/4 tsp. kosher salt, divided
• 1 summer squash, sliced into 1/4"-thick half-moons
• 2 c. fresh or frozen corn kernels, thawed
• 1 shallot, finely chopped
• 5 garlic cloves, coarsely chopped
• 3 c. low-sodium vegetable broth
• 1/2 c. heavy cream
• 10 oz. dried lasagna noodles, broken into thirds
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 12 oz. burrata
• 1 tbsp. thinly sliced chives
• Torn fresh basil leaves, for serving

Directions

1. Arrange a rack in center of oven; preheat to 425°. In a large ovenproof skillet over medium-high heat, heat 4 Tbsp. oil. Cook zucchini, stirring occasionally, until light golden, 5 to 6 minutes; season with 1/2 tsp. salt. Add summer squash and cook, stirring occasionally, until light golden, 5 to 6 minutes more; season with 1/2 tsp. salt. Transfer to a plate.
2. In same skillet over medium heat, heat 2 Tbsp. oil. Add shallot and garlic and cook, stirring, until shallot is translucent and garlic is softened, 1 to 2 minutes; season with 1/4 tsp salt. Add corn and cook, stirring, until bright yellow if fresh and warmed through if frozen, 1 to 2 minutes.
3. Stir in broth and cream; season with 1 tsp. salt and bring to a simmer.
4. Add pasta and, using tongs, submerge pieces in sauce. Cook, stirring occasionally and adding 1/4 to 1/2 cup water if liquid evaporates, until noodles are al dente, 18 to 20 minutes. Add squash back in.
5. Remove from heat. Using a spoon or tongs, stir in Parmesan until smooth. Tear burrata over lasagna.
6. Transfer to oven and bake lasagna until melted and bubbling around the edges where some noodles are poking out, about 10 minutes.
7. Transfer to a wire rack and let cool slightly. Top with chives and basil.

2026-07-21T12:32:26Z