Skillet Lasagna with Spinach and Summer Squash Recipe
This Skillet Lasagna with Spinach and Summer Squash is a delicious and easy one-pan meal that’s perfect for a cozy weeknight dinner. Combining tender vegetables, creamy ricotta, and melted mozzarella layered between no-cook lasagna noodles, this recipe offers a fresh twist on traditional lasagna. Cooked entirely in a cast-iron skillet, it requires minimal cleanup and delivers comforting Italian flavors with a lighter touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Oil
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 zucchini, chopped (6 ounces)
- 1 yellow squash, chopped (10 ounces)
- 2 packed cups baby spinach leaves
Tomato Sauce
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
Lasagna and Cheese
- 8 sheets (half a 9-ounce package) no-cook or oven-ready lasagna noodles
- 8 ounces fresh ricotta cheese (about 1 cup)
- 1 ½ ounces finely grated Parmesan, plus more for serving (about ⅓ cup)
- 8 ounces fresh mozzarella, thinly sliced
Garnish
- Handful of small basil leaves, for serving
Instructions
- Cook the Vegetables: Heat olive oil in a well-seasoned large cast-iron skillet over medium-low heat. Add the thinly sliced onion and cook for about 5 minutes until softening. Add the sliced garlic and cook until fragrant, about 5 minutes. Increase heat to medium, add chopped zucchini and yellow squash, and cook for 10 minutes until soft and lightly golden. In the last 2 minutes, stir in the baby spinach constantly until wilted. Transfer cooked vegetables to a plate.
- Prepare the Tomato Sauce: While vegetables are cooking, crush the whole peeled San Marzano tomatoes in a bowl using a potato masher. Season with salt and black pepper. Spoon a thin layer (about one-third of the tomato sauce) over the bottom of the skillet.
- Assemble the Lasagna Layers: Place 4 no-cook lasagna sheets over the tomato layer in the skillet, breaking edges if needed to fit the pan curve. Layer half of the cooked vegetables evenly on top. Drop half of the ricotta cheese by spoonfuls over the vegetables. Repeat with another one-third of the tomato sauce, the remaining vegetables, and the remaining ricotta. Top with the remaining 4 lasagna sheets, spread the last portion of tomato sauce over the noodles, then sprinkle with grated Parmesan and arrange thin slices of mozzarella on top.
- Cook the Lasagna: Sprinkle a little salt and pepper over the top. Cover the skillet and cook over low simmer for 5 to 10 minutes until the noodles are soft and the cheese has melted completely. Remove the cover and continue cooking on medium-high heat for another 5 minutes until the tomato sauce thickens.
- Rest and Serve: Set the skillet aside to cool slightly for 5 to 10 minutes before cutting. Garnish with fresh basil leaves and extra Parmesan cheese. Serve warm.
Notes
- Using no-cook or oven-ready lasagna noodles saves time by eliminating the need to boil noodles separately.
- A well-seasoned cast-iron skillet helps prevent sticking and promotes even cooking.
- You can substitute fresh tomatoes with good-quality canned tomatoes if San Marzanos are unavailable.
- For a richer flavor, consider adding a splash of white wine when cooking the vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.