ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach-Ricotta Skillet Lasagna

Prep time 10 mins
Cook time 30 mins
Yield 4 Servings

Ingredients

  • 1 cup shredded part-skim mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon garlic powder
  • Salt and pepper
  • Nutmeg
  • 1 1/2 cups ricotta
  • 1 large egg
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 14-oz. jar tomato sauce
  • 4 ounces no-boil lasagna noodles (about half a box)

Nutrition Information

  • calories 485
  • fat 24 g
  • satfat 14 g
  • protein 32 g
  • carbohydrate 37 g
  • fiber 5 g
  • cholesterol 126 mg
  • sodium 791 mg

How to Make It

  1. Mix mozzarella, Parmesan, garlic powder, 1/4 tsp. pepper and a pinch of nutmeg. In a separate bowl, whisk ricotta with egg and spinach until blended and smooth. Season with salt and pepper.

  2. Spread 1/3 of sauce over bottom of a large, heavy skillet. Arrange 2 pasta sheets on top. Spread half of spinach mixture over pasta, then scatter 1/3 of mozzarella mixture on top. Top with 2 more pasta sheets, then spread with 1/3 of sauce. Sprinkle with 1/3 of mozzarella mixture. Place another 2 sheets on top and pour over remaining sauce. Break remaining sheets of pasta into large pieces and use them to fill in around edges of skillet.

  3. Dollop remaining spinach mixture over top, and sprinkle on remaining mozzarella mixture. Transfer skillet to stovetop and cook, covered, over medium-low heat until top is firm, 20 minutes. Remove from heat and set aside, covered, for 5 to 10 minutes before serving.