One-Pot Summer Vegetable Skillet Lasagna (vegan) Jump to Recipe Leave a Review Pin RecipeOne-Pot Summer Vegetable Skillet Lasagna- Featuring summer’s best produce, this vegetable lasagna comes together in less than 30-minutes and clean up is a breeze.Each serving packs 24 grams of protein! (vegan, gluten-free option) Am I the only one who craves lasagna in the summertime? OK, I crave lasagna all the time but there’s something about making it with ripe summer tomatoes and fresh basil that really gets my goat.Plus corn…because you know I can’t get enough of that stuff.

One thing I don’t love in the summertime is turning on my oven.With that in mind I decided to come up with a stovetop-friendly skillet lasagna so that we could have the best of both worlds.One-Pot Summer Vegetable Lasagna Ingredients  Extra Virgin Olive Oil- Or your preferred neutral-flavored oil.

Onion- White or red onions both work.Bell Pepper- I like to use red and green but any kind works.Only use one bell pepper if it’s large or two small.

Zucchini- Use one large zucchini or two if they are small.Corn- Fresh or frozen and defrosted.Tomatoes- Cherry or grape tomatoes are preferred.

I like to halve them to help the skins break down more during cooking, but you can throw them in whole to save time.Garlic- Omit if you have issues with garlic.Tomato Paste- You could also sub tomato sauce but I find tomato paste gives the best punch of savory flavor.

Water– Feel f

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