Skillet Lasagna
An easy lasagna; you don't even have to turn on your oven! Enjoy with a side salad and seasonal fruit.
- Yield
- 8 Servings
- Serving size
- 1 cup, 1/8 of recipe
- Rating
- 3.59 of 5 (27 ratings)
Food groups
- Dairy: 1 1/4 cups
- Grains: 1 ounces
- Vegetables: 1/2 cups
Ingredients
- 8 ounces lasagna noodles (or 4 cups of any other type of pasta, uncooked)
- 1 container of ricotta cheese, part-skim, 15 ounces (or cottage cheese)
- 1/2 cup Parmesan cheese (grated)
- 1 1/4 tablespoons Italian seasoning
- 1 jar spaghetti sauce, low-sodium (24 ounces)
- 1 package frozen spinach, thawed & squeezed dry (10 ounces, or chopped broccoli)
- 2 cups mozzarella cheese, part-skim shredded
Directions
- Wash hands with soap and water.
- Cook the noodles as directed on the package.
- Drain and set aside.
- In a small bowl, mix the ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, and Italian seasoning.
- Spray a large skillet well with cooking spray.
- Do NOT place skillet on heat until all ingredients are in skillet.
- Spread half of the jar of sauce in skillet.
- Top with half the cooked noodles (4 lasagna noodles).
- Spread half of the cheese mixture over the noodles.
- Top with half the spinach or broccoli.
- Sprinkle half the mozzarella cheese over the vegetables.
- Repeat with the remaining noodles, the remaining cheese mixture, the remaining vegetables, the remaining sauce, and the remaining mozzarella cheese.
- Sprinkle with the rest of the Parmesan cheese.
- Cover.
- Turn on the stove top to medium-low until the cheese is melted (approximately 20 minutes).
- Allow to stand for 5 minutes before serving.
- Refrigerate leftovers within 2 hours.
- Eat within 3 to 5 days.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 336.34 |
| Total Fat | 12.71 g |
| Saturated Fat | 6.98 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 39.14 mg |
| Carbohydrates | 35.31 g |
| Dietary Fiber | 4.04 g |
| Total Sugars | 4.35 g |
| Added Sugars included | 0 g |
| Protein | 21.32 g |
| Calcium | 458 mg |
| Potassium | 501 mg |
| Sodium | 364.61 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 74 mg |
| Phosphorus | 367 mg |
| Selenium | 41 mg |
| Zinc | 3 mg |
| Vitamin A | 358 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 7 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 195 mcg |
| Folate | 160 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 2 mg |
| Choline | 36 mg |
Notes
Thaw spinach in the refrigerator overnight or in the microwave on low power. Once thawed, wrap the spinach in a clean towel, and twist to wring out the water.
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/skillet-lasagna. Federal works are public domain in the United States.