Skillet Lasagna

Name: Skillet Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 828 milliliters baby spinach; 4 Tbsps chopped fresh basil and/or parsley, plus more for garnish; 1 carrot, peeled into ribbons; 1 large egg; 4 cloves garlic, sliced; 4 servings Kosher salt and freshly ground pepper; 6 sheets no-bake lasagna noodles; 151 grams mozzarella cheese, thinly sliced; 59 milliliters extra-virgin olive oil, plus more for drizzling; 2 Tbsps grated parmesan cheese, plus more for garnish; 237 milliliters ricotta cheese; 680 grams ripe tomatoes, diced; 1 zucchini, peeled into ribbons

Skillet Lasagna might be just the main course you are searching for. One portion of this dish contains approximately 26g of protein, 33g of fat, and a total of 577 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. A mixture of parmesan cheese, tomatoes, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat the 1/4 cup olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic; cook until golden, 1 minute.

Ingredients you will need

Garlic

Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes.

Ingredients you will need

Tomato

Pepper

Herbs

Salt

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.

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Sauce

Equipment you will use

Blender

Frying Pan

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

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Parmesan

Ricotta Cheese

Pepper

Herbs

Salt

Egg

Equipment you will use

Bowl

Place 2 lasagna noodles over the sauce in the skillet.

Ingredients you will need

Lasagne Noodles

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Mozzarella

Olive Oil

Zucchini

Pasta

Ricotta Cheese

Spinach

Carrot

Cheese

Sauce

Let rest for a few minutes before slicing.

Garnish with more parmesan and fresh herbs.

Ingredients you will need

Fresh Herbs

Parmesan

Photograph by Antonis Achilleos

Equipment

Frying Pan

Blender

Bowl

Ingredients

Servings:

828milliliters

baby spinach 4Tbsps

chopped fresh basil and/or parsley, plus more for garnish 1

carrot, peeled into ribbons 1large

egg 4cloves

garlic, sliced 4servings

Kosher salt and freshly ground pepper 6sheets

no-bake lasagna noodles 151grams

mozzarella cheese, thinly sliced 59milliliters

extra-virgin olive oil, plus more for drizzling 2Tbsps

grated parmesan cheese, plus more for garnish 237milliliters

ricotta cheese 680grams

ripe tomatoes, diced 1

zucchini, peeled into ribbons

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.