Skillet Lasagna

Written by: Ava Elliott, Marketing Intern

Reviewed by: Devon Kroesché, MS, RDN, LDN

During the holiday season, you are busy and want a quick dinner recipe that is packed with flavor. You might be thinking of lasagna as an option, but it takes over an hour to make. What if I told you we have a lasagna recipe that is packed with flavor and takes as long to make as water to boil your noodles. Keep reading to enjoy this skillet lasagna recipe.What You’ll Need:

• 3 ears of corn
• 1 lb lasagna noodles
• 1 cup cherry tomatoes
• 2 large zucchinis, ribboned
• 1 bunch asparagus, ribboned
• ½ cup grated Parmesan cheese
• 3 tbsp fresh basil, chopped
• 1 tbsp margarine, melted
• 4 tbsp olive oil
• ½ tsp salt, to taste
• ¼ tsp pepper, to taste
• ½ tsp oregano
• ¼ tsp garlic powder

What To Do:

1. Coat corn with margarine and add to a large skillet over medium heat.
2. Sear corn for about 4-5 minutes, or until charred. Remove from skillet and cut corn off the cob.
4. In a large pot, boil lasagna noodles until al dente (see packaging for appropriate timing).
6. Once noodles are cooked and drained, mix in 2 tbsp olive oil with noodles.
8. In the skillet, cook the tomatoes for 6-7 minutes. Add in zucchini and asparagus and season with salt and pepper. Cook until vegetables are tender (about 4-5 minutes).
10. Add the corn and noodles to skillet of vegetables and toss with parmesan and basil. Serve and enjoy!

We hope you enjoy this recipe. Try it and post on social media (don’t forget to tag @CaseSpecificNutrition. If you’d like to work with a dietitian and need more recipe ideas, email us scheduling@casespecificnutrition.com.