Farmer's Market Skillet Lasagna
 
 
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.
Yield: 4 servings
Ingredients
  • 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
Instructions
  1. Heat oven to 450F. Halve 1 lb of the cherry tomatoes. Set aside.
  2. 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.
  3. 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.
  4. Uncover and stir in the ricotta cheese. Season to taste with salt and black pepper.
  5. 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.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/08/farmers-market-skillet-lasagna.html