SKILLET SPINACH LASAGNA
Quick and easy way to make lasagna!
Provided by Sharon Thomas
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
- Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g
SPINACH LASAGNA
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.
Provided by Mark Bittman
Categories dinner, casseroles, main course
Time 1h
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams
SKILLET LASAGNA WITH SPINACH AND SUMMER SQUASH
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato, oozing cheese and just enough squash and spinach to skip salad for the night. Using no-cook lasagna, you can cook this entirely over a low flame, covered. (Use foil if you don't have a lid that fits your pan.) Be sure to start with a well-seasoned cast-iron pan, and never let the tomato sauce boil, which can be hard on your pan and on the flavor of your sauce. If your cast-iron seasoning isn't in tip-top shape, try this in a stainless-steel skillet instead; you'll still get all the depth and aroma, and that same stove-to-table ease that will make this a repeat meal all year long.
Provided by Sarah Copeland
Categories dinner, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.
- While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
- Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 1158 milligrams, Sugar 9 grams
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BASICALLY SKILLET LASAGNA RECIPE | BON APPéTIT
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4.1/5 (28)Author Kat BoytsovaServings 6-8Estimated Reading Time 8 mins
- Place a rack in top-third of oven; preheat to 425°. Bring a large pot of generously salted water to a boil.
- Meanwhile, get some prep work out of the way. Peel 1 large onion, then finely chop. Set aside on cutting board. Crush 6 garlic cloves with the side of a chef’s knife, then peel and coarsely chop.
- Heat ¼ cup extra-virgin oil in a 12" ovenproof skillet over medium. Cook onion and garlic, stirring occasionally, until onion is beginning to brown and soften, about 5 minutes.
- Add 3 14.5-oz. cans crushed tomatoes, 1 tsp. dried oregano, ¾ tsp. crushed red pepper flakes, 3 whole basil sprigs, and 1 tsp. salt. Cook, stirring occasionally, until sauce is reduced and slightly thickened and flavors have melded, about 15 minutes. Remove from heat and pluck out basil sprigs.
SKILLET SPINACH LASAGNA | THE BLOND COOK
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5/5 (3)Total Time 45 minsCategory Main CourseCalories 453 per serving
- In a large skillet over medium high heat, cook sausage and onion (crumbling sausage with a wooden spoon as it cooks) until sausage is cooked and no longer pink (about 6 to 7 minutes). Drain off fat.
- Add lasagna noodle pieces. Stir to combine and coat noodles with sauce mixture. Bring to a boil. Reduce heat to medium low (or as needed to maintain a simmer), cover and simmer until lasagna noodles are tender, about 15 to 20 minutes.
SKILLET SPINACH LASAGNA RECIPE - REAL SIMPLE
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5/5 (120)Total Time 50 minsCholesterol 236mg 79%Calories 817 per serving
- Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium-high until cooked through and browned, about 8 minutes. Reduce heat to medium. Add the tomatoes, Italian seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl.
- Remove the skillet from heat; set aside 3 cups of the sauce in a bowl. Preheat broiler with oven rack 6 inches from heat. Place a layer of lasagna noodles over the sauce in the skillet, breaking the pieces to fit as necessary. Top with 1 cup of the reserved sauce, ¾ cup of the ricotta mixture, and 3 cups of the spinach. Repeat the layers twice with the remaining noodles, sauce, ricotta mixture, and spinach, omitting the spinach from the top layer.
- Return the skillet to heat; cover and cook over medium until the noodles are softened and the sauce begins to bubble, about 20 minutes. Top with the remaining 1 cup of spinach; cover and cook just until the spinach wilts, about 1 minute. Uncover and top with the remaining 1 cup of mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with the basil.
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