Skillet Lasagna

I adapted this recipe from the Food Network Magazine Great Easy Meals cookbook that I recently borrowed from the library.  It has 250 recipes and most of them look really easy including this one.  I love that it is a one-pan meal although don’t be fooled, it does still make a lot of dirty dishes!:)  It uses no-bake lasagna noodles…God bless the individual who came up with that idea!  It’s a great meatless entree and it tastes even better after a couple of days as leftovers.

Skillet Lasagna

  • 2 tablespoons olive oil, plus more for drizzling
  • 2 cloves garlic, sliced
  • 1-28 ounce jar of your favorite marinara sauce
  • 4 tablespoons chopped fresh basil and/or parsley, plus more for topping
  • salt and pepper
  • 1 cup cottage cheese (ricotta would be better)
  • 1 large egg
  • 2 tablespoons grated parmesan cheese, plus more for topping
  • 6 sheets no-bake lasagna noodles
  • 1 carrot, peeled into ribbons
  • 1 zucchini, peeled into ribbons
  • 3 1/2 cups baby spinach
  • 1/3 pound fresh mozzarella cheese, thinly sliced (fresh really is best)

Directions:

1.  Heat olive oil in a large skillet over medium-high heat.  Add the garlic; cook until golden, 1 minute.  Add the marinara sauce (watch for splattering) along with salt and pepper to taste.  Cook on medium-low heat for a few minutes until heated through.  Transfer sauce to a separate bowl leaving 1 cup of the sauce in the skillet.

2.  Meanwhile, mix cottage cheese, egg, parmesan, 3 tablespoons of fresh herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

3.  Place 2 lasagna noodles over the sauce in the skillet.  Layer half of the carrot and zucchini ribbons on top; drizzle with olive oil and season with salt and pepper.  Cover with half of the spinach, half of the cottage cheese mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce.  Repeat the layers, ending with the 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 a few minutes before cutting.  Top with more parmesan (if desired) and fresh herbs.

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