Vegetarian Skillet Lasagna

5 from 2 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: Italian

Servings:

Calories: 421kcal

Author: Catherine McCord

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.

Video

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Nutrition

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