This easy weeknight skillet lasagna with spinach and ricotta is cheesy, vegetarian and made completely on the stovetop (in just one pot!).
You’re gonna totally love this skillet lasagna recipe for so many reasons.
- It’s quick and easy, with just one pot (in this case, a 6-quart cast iron dutch oven). The same pot used to boil the noodles is used for the whole finished lasagna. “Skillet Lasagna” has a certain ring, better than “Pot Lasagna” which lends itself to… misinterpretation. You could make it in a true skillet if you halve the quantities.
- It’s gooey and covered in mozzarella even without the oven time.
- It packs in lots of veggies but they fly under the radar. The lasagna itself is saucy with tomato marinara and the ricotta filling is packed with frozen, minced spinach. The kids inhale it.
- It is a vegetarian lasagna that everyone will love. It’s got a super satisfying amount of protein between the ricotta, mozzarella and the pasta itself (did you know pasta has 11 g of protein per 85 g serving).
How to make this easy weeknight-saving stovetop lasagna:
- Boil the lasagna noodles in lots of salted water. While they are cooking, quickly thaw the spinach in a sieve under running hot tap water, just until it breaks apart easily. Press it down in the sieve to squeeze out as much water as possible then mix it with ricotta, salt and garlic.
- Drain the pasta and toss it with the marinara (store-bought is fine, but this is my go-to homemade marinara sauce recipe) in the same pot.
- Tuck spoonfuls of the ricotta mixture into the noodles. Top with slices of fresh mozzarella, cover the pot and turn off the heat. In 5 minutes or so, the cheese will be melty and irresistible. Dig in!
One-Pot Cheesy Skillet Lasagna
- 500 g lasagna noodles 1 lb
- 340 g frozen chopped spinach 12 oz
- 500 g ricotta
- 1 tsp kosher salt
- 1 clove garlic minced
- 3 cups store-bought or homemade marinara sauce
- 250 g fresh mozzarella 9 oz
- Cook lasagna noodles in well-salted boiling water for 9 minutes.
- Meanwhile, place frozen spinach in a fine-mesh sieve and run hot water over it until soft. Squeeze out as much water as you can and transfer it to a medium bowl. Stir in ricotta, salt and garlic. Set aside.
- Drain the lasagna noodles (just tip the pot into the sink carefully using the lid of the pot to prevent pasta from escaping if you want to avoid dirtying a colander). Add marinara sauce to drained pasta in the pot and heat through on low heat.
- Dollop ricotta mixture by spoonfuls into the hot sauce-coated pasta, lifting noodles to tuck some under the top layer. Tear apart the fresh mozzarella and scatter on top. Close pot lid and turn off the heat to melt the cheese, about 3 minutes.