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Skillet Lasagna

This vegetable lasagna cooks entirely on the stove top—no oven required.
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Cook Time 20 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 3306.6 kcal

Equipment

  • 1 Large Skillet with lid
  • 1 Blender for smoothing sauce
  • 1 Medium Bowl for ricotta mixture
  • 1 Vegetable Peeler for ribbons
  • 1 Cutting Board and Knife for prepping ingredients

Ingredients
  

Main

  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic sliced
  • 1 1/2 pounds ripe tomatoes diced
  • 4 tablespoons chopped fresh basil and/or parsley plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons freshly grated Parmesan cheese plus more for garnish
  • 6 sheets no-bake lasagna noodles
  • 1 carrot peeled into ribbons
  • 1 zucchini peeled into ribbons
  • 3 1/2 cups baby spinach
  • 1/3 pound mozzarella thinly sliced

Instructions
 

  • Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
  • Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
  • Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.

Notes

1. When blending the hot tomato sauce, fill the blender only halfway, vent the lid, and cover with a towel to prevent steam pressure buildup and potential spills.
2. Using no-bake lasagna noodles is crucial as they cook through directly in the simmering sauce on the stovetop.
3. Layering evenly ensures all components cook properly and the flavors meld. Don't overload the skillet.
4. Allowing the finished lasagna to rest for a few minutes helps it set, making it easier to slice and serve cleanly.