We submit that lasagna can get kind of boring. THIS skillet lasagna is so superior in flavor to any other version of lasagna we’ve ever had… and it’s chuck full of vegetables, like tomatoes, basil, carrots, zucchini and spinach. We added a tiny amount of ground pork we had on-hand (and wanted to use up), but this lasagna doesn’t need it one bit because the vegetables become so incredibly flavorful as they cook that you don’t miss the meat for a second. And we just have to mention that the noodles at the bottom of the skillet end up with this intense caramelized flavor from bubbling in all of the juices of the cooking vegetables that is out of this world. Grab a great loaf of bread and get ready for the best lasagna of your life.
Tips (unsponsored): We suggest using your food processor to shred the carrot and zucchini. These smaller pieces will cook more quickly and ensure that you won’t be stuck with over-done noodles and under-done vegetables at the end. If you want to use fresh mozzarella instead of grated, we suggest using fresh mozzarella pearls, cut in half, so you don’t have to deal with slicing a log or ball. Although we do recommend almost anything from Trader Joe’s (like their basil plants), we don’t suggest using their no-bake lasagna noodles for this, as they take longer to cook and won’t be ready when the rest of the lasagna is. Barilla works very well.
Have your kids help you pluck basil leaves and stir the ricotta mixture. As you prepare and enjoy this meal together with those you love, teach them about the health benefits of a few of the ingredients:
- Spinach is high in vitamin K, which helps your bones stay healthy.
- Carrots are one of the best things to eat to prevent heart disease.
- Ricotta cheese is a good source of phosphorus, which helps you have energy.
Lasagna is clearly Italian, so let’s learn a few things about Italy and it’s people:
- Mona Lisa and the inventions of the piano and violin. The story Pinocchio was written by an Italian author.
- Italian women usually only have one child.
- Italy has 2 active volcanos and both are near big cities. It is pretty scary that they could erupt at any time!
Adapted slightly from: Skillet Lasagna
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1½ 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, grated
- 1 zucchini, grated
- 3½ cups baby spinach
- ⅓ pound mozzarella cheese, thinly sliced
- Heat the ¼ 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, ½ 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, ½ 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 30 minutes.
- Let rest 10 minutes before slicing. Garnish with more parmesan and fresh herbs.
