From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Vegetarian Skillet Lasagna
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Instructions
1
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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.
2
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Remove squash and spinach mixture to a medium bowl and cool.
3
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In a separate bowl stir the ricotta, parmesan, Italian herbs, cooled squash mixture and 1/2 teaspoon salt and pepper to taste.
4
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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.
5
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Top with 1 cup marinara, 2 more noodles, 1/2 of ricotta mixture, remaining noodles, marinara and remaining mozzarella.
6
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Place pan over medium low heat, cover and cook for 25-30 minutes or until pasta is fork tender
My Calorie Intake
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Tips & Tricks (5)
- Pre-roast Your Butternut Squash 🎃Cube and lightly roast the butternut squash for 10-12 minutes before adding to the skillet to enhance sweetness and ensure it's tender enough to cook through in the final dish.
- Wilt Spinach Separately First 🥬Sauté fresh spinach in garlic and olive oil until completely wilted before layering to remove excess moisture that would otherwise make your lasagna watery.
- Break No-Boil Noodles Strategically 📏Gently break the no-boil lasagna noodles into irregular pieces before layering so they fit perfectly in your skillet and cook more evenly throughout the dish.
- Create a Balanced Cheese Layer 🧀Mix ricotta with half your parmesan and fresh Italian herbs before spreading to ensure the creamy layer is flavorful and prevents it from becoming bland between the sauce and mozzarella.
- Cover and Steam for Perfect Texture 🍳Cover your skillet with foil for the first 15 minutes of cooking to trap steam and fully hydrate the no-boil noodles, then uncover to brown the mozzarella top.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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