There are a number of dishes where there is only one way to make them. Pancakes, for instance. While you might be able to microwave batter or bake batter into a pancake, I cannot fathom any way other than frying one. Jalapeño poppers? You have to have a deep fryer to make (not just reheat) them.
Another one that falls into the category is lasagna. Don’t have an oven? Too bad. Make something else. Or…..that is what I thought.
This lasagna is made in a skillet. I had never thought to make it that way, but it certainly works. This one had some tastes and textures that were different for lasagna but it all came together.
Lots of fresh ingredients.
Be prepared for some prep time. Good thing I have this great Proteak cutting board to hold it all.
Getting the veggies ready.
And the cheese.
Making the sauce.
Layer the sauce.
Noodles and zucchini ribbons.
Spinach and cheese.
Sauce and cheese.
A great bubbling dish.
Lasagna in a skillet. Who would have guessed?
Prep Time: 15 m | Cook Time: 45 m | Makes: 4 servings | Difficulty: Easy
- 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 pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 tablespoons 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 cheese, thinly sliced
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot 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 cheese melts, 20 to 25 minutes.
Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.