Serves 8
336 cal · 40 min
Skillet Lasagna
Recipe GLPR5fe92f2647022f
A comforting one-pan lasagna made right in a large skillet. Tender pasta layers alternate with creamy ricotta cheese, spinach, and mozzarella in a savory tomato sauce, all heated through until the cheese melts perfectly.
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Ingredients
8 ounces lasagna noodles
15 ounces part-skim ricotta cheese
½ cup grated Parmesan cheese
Italian seasoning
24 ounces low-sodium spaghetti sauce
10 ounces frozen spinach, thawed and squeezed dry
2 cups part-skim mozzarella cheese, shredded
cooking spray
Directions
Wash your hands thoroughly with soap and running water.
Bring a large pot of water to a boil and cook the lasagna noodles according to package directions until al dente.
Drain the noodles in a colander and set aside.
In a small mixing bowl, combine the ricotta cheese, 1/4 cup of the grated Parmesan cheese, and Italian seasoning. Stir until well blended.
Coat a large skillet generously with cooking spray, covering all interior surfaces.
Do not place the skillet over heat yet; assemble all layers first.
Spread half of the spaghetti sauce evenly across the bottom of the prepared skillet.
Layer half of the cooked lasagna noodles over the sauce.
Spread half of the ricotta mixture evenly over the noodles.
Distribute half of the thawed spinach over the ricotta layer.
Sprinkle half of the shredded mozzarella cheese over the spinach.
Repeat the layers: remaining noodles, remaining ricotta mixture, remaining spinach, remaining sauce, and remaining mozzarella.
Top the final layer with the remaining 1/4 cup of Parmesan cheese.
Cover the skillet with a lid or aluminum foil.
Turn the heat to medium-low and cook for approximately 20 minutes, until the cheese is fully melted and the sauce is heated through.
Remove from heat and allow the lasagna to rest for 5 minutes before serving.
Cool any leftover portions and refrigerate within 2 hours of cooking.
Store leftovers in an airtight container and consume within 3 to 5 days.
