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One-Pot Skillet Lasagna Recipe_MidPage

Skillet Lasagna Recipe

This one-pot skillet lasagna recipe is a fun take on traditional lasagna. Using no-boil pasta makes this a delicious and satisfying one-pot meal that everyone in your family will enjoy.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Inactive time: 40 minutes
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 477kcal

Equipment

  • 11-inch skillet

Ingredients

Sauce:

Spinach-ricotta filling:

  • 5 ounces baby spinach
  • ¼ cup water
  • 16 ounces ricotta
  • 1 egg
  • ½ cup grated mozzarella cheese
  • ¼ cup grated Parmigiano-reggiano
  • ½ lemon, juiced
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste

For assembly:

For serving:

  • Fresh basil leaves

Instructions

Prepare the noodles:

  • Bring a large pot of salted water to a boil if you aren't using no-boil lasagna. Cook the lasagna sheets for exactly 5 minutes. If you aren't ready to assemble the lasagna immediately, rinse the lasagna sheets with cold water to prevent them from sticking. Transfer them in a stack to a cutting board and cut them in half crosswise.
  • If using no-boil lasagna sheets, soften them in water for 15 minutes. Then, cut in half crosswise and set aside.

Prepare the spinach:

  • In an 11-inch skillet, heat ¼ cup water over medium heat until warm. Add the spinach and cook for 5 minutes, occasionally stirring, until it wilts. Transfer to a paper towel-lined plate and place the plate in the freezer for 10 minutes. Remove the spinach from the freezer and squeeze out all excess water. Roughly chop the spinach and set aside.
  • Wipe out the skillet and return it to the stovetop.

Prepare the sauce:

  • In the same skillet, heat 1 teaspoon extra virgin olive oil. Add the beef and onion and cook, often stirring, for 10–15 minutes until the beef is browned and the onion softens. Drain off excess fat if needed. Season with salt, pepper, garlic powder, Italian seasoning, onion powder, and a generous sprinkle of crushed red pepper. Cook for 1–2 minutes.
  • Pour in the prepared sauce and bring to a boil. Reduce heat and simmer for 20–30 minutes until thickened. Taste and season to your preferences.

Prepare the spinach-ricotta filling:

  • In a bowl, combine the ricotta, egg, mozzarella cheese, Parmigiano-Reggiano, lemon juice, fresh basil, and fresh parsley, and stir until the egg is completely incorporated into the cheese and the mixture is well-combined. Season with salt and pepper to taste. Add the reserved, chopped spinach and toss to combine. Set aside.

Assemble the lasagna:

  • Preheat oven to 350ºF.
  • Spoon out ¾ of the tomato sauce into a bowl. You should have enough left in the skillet to coat the bottom with a thin layer of sauce.
  • Divide the lasagna into thirds. Arrange one-third of the lasagna squares in a circle, with the squares slightly overlapping each other. Place two squares in the center and ensure that the bottom of the skillet is covered with pasta.
  • Cover the pasta with half of the ricotta filling and smooth it into an even layer. Add a third of the reserved sauce and smooth it into an even layer over the cheese. Sprinkle with half the mozzarella cheese.
  • Add the second pile of lasagna sheets in the same pattern as the first, ensuring the squares overlap and placing two squares in the center. Add half of the remaining pasta sauce and the remaining ricotta filling and smooth into an even layer. Arrange all of the remaining pasta sheets on top and smooth the remaining pasta sauce on top. Sprinkle with the remaining mozzarella cheese. Drizzle the top of the lasagna with 1 teaspoon extra virgin olive oil.

Bake the lasagna:

  • Transfer to the oven for 40 minutes. Broil for 3–5 minutes to brown the top of the cheese.
  • Remove from the oven and let stand for 10 minutes.

To serve:

  • Garnish the lasagna with fresh basil leaves. Cut into eight slices and enjoy!

Nutrition

Calories: 477kcal | Carbohydrates: 42g | Protein: 34g | Fat: 19g | Sodium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin C: 16mg
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