Spicy Chipotle Summer Vegetable Skillet Lasagna
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
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.
  • 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
  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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/06/27/spicy-chipotle-summer-vegetable-skillet-lasagna/