Gourmet Veggie Mama

Spinach and Ricotta Skillet Lasagna

Lasagna is great, but it can be time-consuming. Which is why, when I was short on time the other day, I decided to scrap my plans for a traditional lasagna and take it to the stovetop.

skillet lasagna stovetop

After simmering some broken lasagna noodles in vegetable broth, I stirred in some fresh chopped spinach, tomato sauce, spices and ricotta cheese, and topped the whole thing off with a healthy layer of mozzarella and parmesan. Once it was nice and melty, it was dinnertime.

Spinach and ricotta skillet lasagna

The skillet lasagna was delicious, an the whole thing couldn’t have taken more than 30 minutes, start to finish. I had made make my own ricotta earlier in the day, but that hardly takes any effort, and it tastes so very much better than store-bought. Nora would have been satisfied just eating spoonful after spoonful of the warm fresh ricotta, but I cut her off so we’d have some left for dinner.

She gave the lasagna a good review (as did the hubby and I), although she was more interested in just the plain lasagna noodles than anything else.

skillet lasagna nora

Maybe some of those spinach nutrients got absorbed in there somehow… right? Right.

Spinach and Ricotta Skillet Lasagna
Author: 
Recipe type: Weeknight meals
Serves: 4-6
 
Ingredients
  • 3 cups vegetable stock
  • 10 lasagna noodles (preferably whole wheat)
  • one large bunch fresh spinach, chopped
  • 1 15 oz can crushed fire-roasted tomatoes
  • 2 cloves garlic, minced or pressed
  • 1 Tbsp dried basil
  • 3 tsp dried thyme
  • 2 cups ricotta cheese (about one batch homemade)
  • 1 cup shredded mozzarella
  • ½ shredded parmesan cheese
Instructions
  1. Bring the vegetable stock to a boil in a large skillet. Add the lasagna noodles, breaking them into bite-size pieces, and cook then for 8 minutes (or until about 2 minutes before done).
  2. Add the spinach and lower the heat. Stir until wilted, about 2 minutes.
  3. Add the garlic, spices and crushed tomatoes, stir well, and bring to a simmer once again. Simmer until slightly reduced, about 5 minutes. Taste and adjust seasoning.
  4. Lower the heat and stir in the ricotta cheese and stir until warm. Sprinkle with the mozzarella and parmesan and heat, without stirring, until the cheese begins to melt. Remove from the heat and serve warm.

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2 Thoughts on “Spinach and Ricotta Skillet Lasagna

  1. Lauren,
    That looks like a great way to get my lasagna on without heating up the kitchen in the summer. [Now, the kitchen is in the 50s and I welcome any opportunity to turn on the oven!] I’m sure your daughter got nutrients–especially after hydrating the noodles in vegetable stock. Inspired! I will be growing fennel this summer so that I can have a good vegetable stock recipe in my playbook. Dang, means I need to get a playbook, too.

    Thanks!
    kirsten@FarmFreshFeasts.com recently posted..Acorn Squash, Chick Pea and Chicken Faux-roccan StewMy Profile

  2. I love this quick alternative to the typically time-consuming lasagna! Looks great.
    Michelle Collins recently posted..Bruegger’s Bagels 30th AnniversaryMy Profile

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