Lazy lasagna time.
I love skillet lasagna. Rather than layering noodles, sauce and cheese in a baking dish, you cook everything in one skillet and finish it in the oven. It’s fast, simple and one of my favorite easy dinners.
Who has time for elaborate assembly when there are better things to do—binge reality TV, flip through magazines, or snack on holiday candy? I’ve been hunting down coconut cream–filled eggs on clearance and fully intend to buy every last one I find.
Who’s with me?
Even if the weather still feels wintry, it’s April and Easter has passed, so I’ve declared it spring. I’m already craving mint green and denim jackets and anything that feels bright and fresh.
The traditional skillet lasagna is a favorite, but seasonal versions are fun too. In fall I made a butternut squash skillet lasagna with chicken for texture. This time I wanted a spring vegetable version—asparagus, mushrooms and spinach provide great texture and flavor, so even a self-proclaimed vegetable skeptic enjoyed it.
Don’t even know myself anymore.
Springtime Veggie Skillet Lasagna
Yield:
4
45
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Ingredients
- 6 whole wheat lasagna noodles, broken into thirds
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 12 ounces cremini mushrooms
- 4 garlic cloves, minced
- 6 ounces fresh spinach
- 1 bunch of asparagus spears, 12–15, ends removed and cut into thirds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1/2 cups lowfat milk
- 3 tablespoons parmesan cheese
- 1/2 cup ricotta
- 4 ounces mozzarella cheese, freshly grated
Instructions
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Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the lasagna noodles according to package directions, reducing the time by a few minutes so they are slightly underdone.
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Heat a large oven-safe skillet over medium and add the olive oil. Add the diced onion and mushrooms, toss to coat, then cover and cook about 10 minutes until softened. Stir in the garlic and spinach and cook until the spinach wilts. Add the asparagus, toss to combine, and season with salt and pepper.
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Make a quick béchamel: melt the butter in a small saucepan over medium heat, whisk in the flour and cook until fragrant and lightly golden, about 1–2 minutes. Whisk in the milk and cook until the sauce thickens, about 5 minutes. Stir in the parmesan, then season with a pinch of nutmeg, salt and pepper. Once the cheese is melted and the sauce is slightly thickened, pour it over the vegetables in the skillet and turn off the heat.
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Add the cooked lasagna noodles to the skillet and gently toss to distribute everything evenly. Dollop scoops of ricotta over the top and sprinkle with grated mozzarella. Bake for 15–20 minutes, or until the cheese is golden and bubbly. Serve with extra parmesan if desired.
Notes
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Bubbly cheese is where it’s at.