Skillet Lasagna
This vegetable lasagna cooks entirely on the stove top—no oven required.
Equipment
- 1 Large Skillet With a lid, preferably non-stick or well-seasoned cast iron for even cooking.
- 1 Blender For smoothing the tomato sauce; a stick blender can also work if the skillet is deep enough.
- 1 Medium Mixing Bowl For preparing the ricotta mixture.
- 1 Vegetable Peeler For creating thin ribbons of carrots and zucchini.
- 1 Spatula or Ladle For stirring, serving, and transferring sauce.
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
When blending the hot tomato sauce, ensure you release steam by removing the center cap of the blender lid and covering with a cloth, or use an immersion blender directly in the pot to prevent pressure buildup. The no-bake lasagna noodles are delicate; handle them carefully to avoid breakage when layering. For optimal flavor, use very ripe, sweet tomatoes. If unavailable, canned diced tomatoes (drained) can be used as a substitute, but the fresh quality enhances this simple dish. Adjust seasoning throughout the layering process to build flavor. Allowing the lasagna to rest after cooking is crucial; it allows the layers to set, making for cleaner slices and preventing it from falling apart.