Skillet Lasagna
Skillet Lasagna might be just the main course you are searching for. For $2.52 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 582 calories, 27g of protein, and 33g of fat each. This recipe is liked by 84 foodies and cooks. If you have garlic, basil, tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 45 minutes. It is a reasonably priced recipe for fans of Mediterranean food. With a spoonacular score of 93%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Skillet Lasagna, Skillet Lasagna, and Skillet Lasagna.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3 1/2 cups baby spinach
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
1 carrot, peeled into ribbons
1 large egg
4 cloves garlic, sliced
Kosher salt and freshly ground pepper
6 sheets no-bake lasagna noodles
1/3 pound mozzarella cheese, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons grated parmesan cheese, plus more for garnish
1 cup ricotta cheese
1 1/2 pounds ripe tomatoes, diced
1 zucchini, peeled into ribbons
Equipment:
frying pan
blender
bowl
Cooking instruction summary:
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs. Photograph by Antonis Achilleos
Step by step:
1. Heat the 1/4 cup olive oil in a large skillet over medium-high heat.
2. Add the garlic; cook until golden, 1 minute.
3. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes.
4. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
5. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
6. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.
7. Let rest for a few minutes before slicing.
8. Garnish with more parmesan and fresh herbs.
9. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
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