Skillet Lasagna

All the layers of a lasagna without turning on the oven. Ricotta, spinach, and mozzarella between real lasagna noodles, done on the stovetop in one covered skillet.

Ingredients

• 8 oz lasagna noodles
• 15 oz part-skim ricotta cheese
• ½ cup grated Parmesan, divided
• 1 tbsp plus 1 tsp Italian seasoning
• 24 oz jar marinara or spaghetti sauce
• 10 oz frozen spinach, thawed and squeezed very dry
• 2 cups shredded part-skim mozzarella

Instructions

1. Cook the noodles according to the package directions. Drain and lay them flat so they don't stick to each other.
2. Stir together the ricotta, ¼ cup of the Parmesan, and the Italian seasoning in a bowl.
3. Take a large cold skillet — don't preheat it — and film it lightly with oil or cooking spray. This dish assembles cold and heats as one piece, like a real lasagna does.
4. Spread half the sauce across the bottom. Layer on half the noodles, half the ricotta mixture, half the spinach, and half the mozzarella.
5. Repeat: remaining noodles, ricotta, spinach, sauce, and mozzarella. Finish with the remaining ¼ cup Parmesan.
6. Cover and set over medium-low heat. Cook about 20 minutes, until the cheese is fully melted and the sauce bubbles at the edges.
7. Rest 5 minutes off the heat before cutting — the layers set as it stands, same as an oven lasagna.

Substitutions

• Cottage cheese instead of ricotta: drain it first; the flavor is a little tangier and the texture looser.
• Chopped broccoli instead of spinach: thaw and dry it the same way.
• Any short pasta: 4 cups uncooked rotini or penne work if lasagna noodles feel fussy — layer the same way.
• Meat version: brown ½ lb Italian sausage and scatter it over the sauce layers.

Storage and reheating

Refrigerate up to 4 days. Reheat covered portions in a skillet over low with a spoonful of water, or microwave. It also freezes surprisingly well for a stovetop dish — wrap portions tightly, up to 2 months.

Serving suggestions

A sharply dressed green salad and garlic bread. This is a rich, mild dish, so something acidic on the side earns its place.

Adapted from the USDA MyPlate Kitchen collection.