Skillet Summer Vegetable Lasagna

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt 
1  16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks

 2 teaspoons dried basil
 2 teaspoons dried parsley
1  teaspoon  sugar
1/2  teaspoon  dried oregano
1/4  teaspoon  black pepper

1 cup mozzarella cheese, grated

1 cup freshly grated Parmesan cheese


Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.


Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer.  Add basil, parsley, sugar, oregano and pepper.  Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.


Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.




Note:  We added 1 pound of browned, Italian sausage to the above.  It was yummy!  My kids loved this recipe.  Even the one who hates squash and zucchini....:)   It would be good with a parmesan crusted chicken too.  Good way to use those veggies!