Spinach-Ricotta Skillet Lasagna

Spinach-Ricotta Skillet LasagnaRecipe


4 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 485
Fat 24 g
Satfat 14 g
Protein 32 g
Carbohydrate 37 g
Fiber 5 g
Cholesterol 126 mg
Sodium 791 mg


1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
1/4 teaspoon garlic powder
Salt and pepper
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)


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.

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.

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.