Head to your local farmer’s market, pick up all the veggies, and then turn them into this cheesy farmer’s market skillet lasagna! You won’t be disappointed.
Remember how Jessica Seinfeld wrote a whole cookbook series on how to sneak vegetables into your kids’ food so they would eat them?
This is kind of like that. But in reverse?
So basically: How to Sneak Complex Carbs Into Your Child’s Vegetables So That She’ll Eat Them.
Because she is FOR REAL a complex carb hater. I can’t even understand it because I would live on bread if I thought my thighs would tolerate it.
Then again, she also thinks taking a nap is a punishment and not one of life’s best rewards.
CHILDREN ARE INCOMPREHENSIBLE ALIEN LIFE FORMS.
But, I digress.
The best thing about this pasta (other than the fact that it’s smothered in burrata) is that it tackles the food pickiness problem from all angles.
It has a variety of vegetables, a touch of fruit (tomatoes FTW!), and so so (so) many carbs.
ALL IN ONE SKILLET.
So you’re not even dirtying your whole kitchen (unless you cook like a tornado, like some of us. ahem.) to get it on the table. Just one pan!
Easy. Healthyish. Cheesy. And carby.
TAKE THAT weirdo kid taste buds.
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 zucchini, quartered lengthwise and thinly sliced
- 2 ears corn
- 1 ½ lb cherry tomatoes, divided
- ¼ cup basil, thinly sliced
- Salt and black pepper, to taste
- 2 cups water
- 1 cup vegetable broth
- 8 oz lasagna noodles, broken into thirds
- 2 cups ricotta cheese
- 8 oz burrata
- Heat oven to 450F. Halve 1 lb of the cherry tomatoes. Set aside.
- In a large ovenproof skillet, heat olive oil over medium high heat. Add the garlic to the pan and saute until fragrant, about 30 seconds. Stir in the zucchini and corn. Saute until zucchini just starts to become tender, about 4 minutes. Stir in the halved cherry tomatoes and basil. Saute until starting to release their juices, about 7 minutes.
- Add the water, vegetable broth, and noodles to the pan along with a generous pinch of salt. Bring to a boil. Cover and reduce heat to medium-low. Cook for 15-20 minutes or until lasagna is tender and most of the water has evaporated, stirring every 5 minutes.
- Uncover and stir in the ricotta cheese. Season to taste with salt and black pepper.
- Top with dollops of the burrata cheese as well as the remaining cherry tomatoes. Place in the oven and bake until cheese is melted and beginning to brown and tomatoes start to blister. Allow to sit for 10 minutes before serving.
It’s too funny your daughter hates carbs! I was all about pasta and bread when I was a kid..I don’t think I even touched fresh vegetables until I was in college, lol! This skillet lasagna looks amaaaazing! You can sneak carbs into my vegetables any day 😉
My kids like vegetables alright, but they LOVE carbs.
Just finished eating this. It was wonderful. I used gluten free noodles – celiac 🙁
I may add sausage next time. And if I don’t have burrata, I will have to sub with baby mozzarella
balls with a bit of butter. Thank you Joanne
fyi………..vegetables are a complex carb and the pasta would only be complex if it was whole grain
This looks wonderful and so easy! Will definitely be making this, just need some cheese!