Spicy Chipotle Summer Vegetable Skillet Lasagna

Seasonal vegetables with oven ready lasagna in a creamy spicy chipotle tomato sauce. This spicy chipotle summer vegetable skillet lasagna is perfect for all your farmer’s market finds.

Oh, it’s summer, which means that there’s soo many fresh produce at the farmer’s market.

I’m waiting for the dry farmed early girl tomatoes to come into season. Those are amazingly sweet and addictive. What are some of the fresh produce you’re looking forward to?

Since I try to spend one of my weekend mornings browsing the farmer’s market, I thought I’d put all those farmer’s market finds to use.

This skillet lasagna is filled with all sorts of vegetables, like zucchinis, corn, tomatoes, and bell peppers. Many of these vegetables can be found year round, but they’re always best during the summer. Cooked in a spicy chipotle tomato sauce, the flavors to this skillet lasagna is incredibly delicious and a great way to include vegetables in your meal.

Plus, this spicy chipotle tomato sauce is made creamy with full fat coconut milk. For a vegan friendly version, just leave out the mozzarella and cheddar cheese and you can still enjoy the creaminess of this skillet lasagna.

So break out your oven safe skillet and enjoy this vegetable based summer meal.

Trust me. Even though melted cheese and tomato sauce aren’t very photogenic, the flavors in this skillet lasagna are incredible.

As usual, you want to first prep all your ingredients. Cut everything you need to cut. That way when you’re ready to cook, all you have to do is add the ingredients and not worry about switching back to cutting.

Preheat the oven to 375F.

In a 12 inch skillet, add 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat before adding sliced onions, minced garlic, and sliced mushrooms. Cook for a few minutes until they have softened and caramelized. Now, add diced carrots, red bell peppers, celery, and about a ¼ cup of water. Cook these until they become tender to your liking. I like cooking these vegetables first because they take longer to become tender

Next, add zucchini, corn kernels, and sliced grape tomatoes. Cook for a few minutes until tender.

Stir in tomato sauce, chipotle peppers, adobo sauce, and coconut milk. I like my sauce spicy. The addition of coconut milk gives an amazing flavor. But if you’re not a fan of coconut, you can use milk or heavy cream.

Break lasagna noodles into 2-3 pieces and add them to the skillet. Make sure that the sauce covers all of the lasagna. Cook the lasagna for about 10 minutes until al dente. I used oven ready lasagna so that there’s no boil necessary.

Cover the lasagna with cheese if desired. I used a combination of cheddar and mozzarella. Place the skillet onto a baking sheet to catch any drippings and bake in the oven for about 10 minutes until the cheese has melted.

If you prefer a vegan version, just omit the cheese or use vegan cheese.

Remove the skillet from the oven and allow to cool for 5 minutes. Garnish with fresh basil.

Serve the spicy chipotle summer vegetable skillet lasagna warm.

Enjoy!

Spicy Chipotle Summer Vegetable Skillet Lasagna

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Seasonal vegetables with oven ready lasagna in a spicy chipotle tomato sauce. This spicy chipotle summer vegetable skillet lasagna is perfect for all your farmer’s market finds.

Author: Andrea Giang

Recipe type: Entree

Serves: 4-6 servings

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves of garlic, minced
• ½ medium onion, sliced
• 1 cup sliced mushrooms
• 1 cup sliced carrots
• 1 stalk celery, sliced
• ½ large red bell pepper, sliced
• ¼ cup water
• 1 medium zucchini, sliced
• 1 cup corn kernels, fresh/canned/frozen
• 1 cup grape tomatoes, sliced
• 3 cups tomato sauce
• ½ cup canned full fat coconut milk
• 4 chipotle peppers in adobo sauce, more to taste
• 4 tablespoons adobo sauce, more to taste
• 1 sprig basil leaves
• 6 ounce oven ready lasagna
• 1 cup combination of mozzarella and cheddar cheese (optional)
• Basil leaves for garnish

Directions:

1. Preheat the oven to 375F.
2. In a 12 inch skillet, add 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat before adding sliced onions, minced garlic, and sliced mushrooms. Cook for a few minutes until they have softened and caramelized. Now, add diced carrots, red bell peppers, celery, and about a ¼ cup of water. Cook these until they become tender to your liking. I like cooking these vegetables first because they take longer to become tender
3. Next, add zucchini, corn kernels, and sliced grape tomatoes. Cook for a few minutes until tender.
4. Stir in tomato sauce, chipotle peppers, adobo sauce, and coconut milk. I like my sauce spicy. The addition of coconut milk gives an amazing flavor. But if you're not a fan of coconut, you can use milk or heavy cream.
5. Break lasagna noodles into 2-3 pieces and add them to the skillet. Make sure that the sauce covers all of the lasagna. Cook the lasagna for about 10 minutes until al dente.
6. Cover the lasagna with cheese if desired. I used a combination of cheddar and mozzarella. Place the skillet onto a baking sheet to catch any drippings and bake in the oven for about 10 minutes until the cheese has melted.
7. Remove the skillet from the oven and allow to cool for 5 minutes. Garnish with fresh basil.
8. Serve the spicy chipotle summer vegetable skillet lasagna warm.

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