Vegetarian Skillet Lasagna
This Vegetarian Skillet Lasagna is a simplified version of classic lasagna and is one of my family's favorites. It's packed with veggies and cooks all in one skillet! A win-win!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small butternut squash, peeled and cut in 1/2 inch cubes or 1 12-ounce bag fresh or frozen squash
- 1 cup fresh spinach
- 2 tablespoons water
- 1 1/2 teaspoons kosher salt, divided
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup parmesan cheese
- 1 teaspoon Italian herbs, dried
- pepper, to taste
- 6 no-boil lasagna noodles
- 2 cups mozzarella cheese, grated
Instructions
- Heat oil in a 12 inch cast iron skillet over medium heat and sauté onions for 4 minutes. Add butternut squash cubes, garlic, two tablespoons of water and 1 teaspoon of salt. Cover and cook for 10-12 minutes, stirring occasionally, until fork tender. Add the spinach, stir and cook an additional minute uncovered.
- Remove squash and spinach mixture to a medium bowl and cool.
- In a separate bowl stir the ricotta, parmesan, Italian herbs, cooled squash mixture and 1/2 teaspoon salt and pepper to taste.
- Place 1/2 cup of the marinara in the same cast-iron skillet and top with 2 pasta noodles. Spread 1/2 of the ricotta mixture on top and sprinkle with 1/2 of the mozzarella cheese.
- Top with 1 cup marinara, 2 more noodles, 1/2 of ricotta mixture, remaining noodles, marinara and remaining mozzarella.
- Place pan over medium low heat, cover and cook for 25-30 minutes or until pasta is fork tender.
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