I know lasagna leans cozy winter vibes but I urge you to make this for a delicious make ahead dinner that is healthier than traditional lasagna, a one pot meal and so delish! I use ground chicken instead of ground beef and load it up with summer veggies in the sauce. I also use pre-made marinara because we don’t have to be the hero all the time, ya know? If you can’t find ground chicken, ground turkey works great here!
Skillet Lasagna with Zucchini, Eggplant, Summer Squash, and Ground Chicken
Ingredients
- 2 tbsp olive oil
- 1 lb ground chicken
- 1 large zucchini diced
- 1 medium eggplant diced
- 1 medium summer squash diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 jar 24 oz tomato sauce of your choice (I just use jarred marinara)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 10-12 no boil lasagna noodles broken into pieces
- 1 cup fresh basil leaves chopped or whole (up to your preference)
- Salt and pepper to taste
Directions
- In a large deep skillet, heat 1 tbsp of olive oil over medium-high heat. Add the ground chicken and cook until browned, breaking it up into small pieces with a spoon. Season with salt, pepper, and red pepper flakes (if using). Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
- Add the diced zucchini, eggplant, and summer squash to the skillet. Cook until the vegetables are tender and lose some water content, about 10 minutes. Season with salt and pepper to taste. Pour the tomato sauce into the skillet and stir well. Simmer another 5-10 minutes. If you’re using plain tomato sauce, feel free to add dried oregano and dried basil as well!
- Return the cooked ground chicken to the skillet with the vegetables. Stir to combine. Add the broken lasagna noodles, ensuring they are evenly distributed and submerged in the sauce. Add a bit of stock or water (about 1/2 cup) to allow the noodles to cook properly.
- Cover the skillet and let the mixture simmer over medium-low heat for about 20-25 minutes, or until the lasagna noodles are cooked through, stirring occasionally to prevent sticking.
- Set aside 2-3 basil leaves for topping.Stir in the rest of the fresh basil leaves and mix well. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the lasagna mixture. Broil until golden brown on top.
- Remove the skillet from heat and let it sit for a few minutes before serving. Serve hot, garnished with additional fresh basil if desired.
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