Summer Skillet Lasagna: One Pan and 30 Minutes to the Ultimate Dinner!

Everyone loves lasagna but no one loves how long it takes or how labor intensive the prep and clean up is. But, what if I told you that there is an equally delicious, one pan, 30 minute version that you can make that won’t sacrifice the flavour? My summer skillet lasagna is the answer to the painstaking original. No need to dirty several pots or pans or even turn on the oven! You could even make this on a busy weeknight and still have leftovers for lunch tomorrow.

So, yes, this recipe has it all. And I am making this version gluten free and vegetarian, similar to my white lasagna. However, my skillet lasagna is going to use a red sauce, some fresh vegetables, a bit of ricotta, and plenty of mozzarella for a comforting pasta meal that will make all of your worries disappear….at least until you get to the bottom of your bowl. But don’t worry! There is enough for seconds, so go ahead, enjoy your bliss and let someone else do the dishes!

Serves 4

Suggested Wine Pairing:

Red wine would be my choice with this skillet lasagna. Sangiovese matches the acidity in the tomato sauce and is a good choice, but you would not go wrong with a chianti either.

Ingredients:

8 ounces “no boil” lasagna noodles. I used gluten free, but you can use gluten full if you like. Break these noodles into 3 – 4 pieced depending on how long they are.

1/2 onion, diced

8 ounces of mushrooms, sliced

14 ounces of spinach, washed and chopped

5 cloves of garlic, minced. Raw or roasted

4 cups of sauce, store bought or homemade

1 cup of ricotta cheese

1/4 cup of shredded parmesan

2 cups of mozzarella

1 teaspoon of dried oregano

1 teaspoon of dried basil

1/2 teaspoon of pepper

1 teaspoon of salt

2 tablespoons of olive oil

And you guessed it, parsley for the pretty

Instructions:

1. In a large stock pot or dutch oven, heat olive oil over medium high heat. Add the onions and saute for about 5 minutes, or until slightly translucent, stirring occasionally.
2. Add mushrooms and cook for another 5 minutes. Stir in garlic and season to taste with salt and pepper.
3. Stir in the spinach and add the rest of the salt and pepper. Add in the dried basil and oregano.
4. Once the spinach has reduced by half, add the broken lasagna noodles and reduce the heat to medium. Stir in the pasta sauce and make sure all of the noodles are covered. Add more sauce or a little water to as needed. Cover and cook for 10 minutes.
5. After 10 minutes, check to make sure that the sauce is bubbling, but there is still a bit of liquid/sauce left for cooking. If not, add more sauce or a 1/4 of water if needed and stir if the noodles are sticking together.
6. Dollop the ricotta over the top of the noodles in little dots and cover the top with mozzarella and parmesan. Cover and allow to cook for another 5-10 minutes.
7. Once the cheese is melted, the noodles should be cooked through. Top with parsley and enjoy your hassle free skillet lasagna!