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! This Vegetarian Skillet Lasagna is a quick weeknight meal that everyone will love. This easy lasagna is filled with butternut squash and spinach which gives it a healthy boost. Since the vegetables are layered with a delicious marinara sauce, the pasta and lots of cheese, no one complains! It’s one of my favorite recipes to make to get a serving of veggies in for everyone in the family.

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 458 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
2 cloves - garlic
1 - butternut squash
1 cup - fresh spinach
2 tablespoons - water
1 ½ teaspoons - kosher salt
2 cups - marinara sauce
1 cup - ricotta cheese
1 cup - parmesan cheese
1 tsp - Italian herbs
pepper
6 - no-boil lasagna noodles
2 cups - mozzarella cheese

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

Nutrition