Skillet Lasagna With Spinach and Summer Squash
50 min4 servings
A cast-iron skillet lasagna layered with sautéed summer vegetables, tomato sauce, ricotta, and melted mozzarella.
| prepUse a well-seasoned large cast-iron skillet | |||||||||
| 2 tablespoons olive oil | Heat oil, cook onion 5 min | Add garlic, cook 5 min until fragrant | Add zucchini & squash, cook 10 min | Stir in spinach, cook 2 min until wilted | Transfer vegetables to plate | Layer sauce, noodles, vegetables & cheeses | Cover, simmer over low heat 5–10 min | Uncover, cook medium-high 5 min until thickened | Cool, top with basil & Parmesan, serve |
| 1 medium onion, thinly sliced | |||||||||
| 4 garlic cloves, thinly sliced | |||||||||
| 1 zucchini, chopped (170 g) | |||||||||
| 1 yellow squash, chopped (280 g) | |||||||||
| 2 packed cups baby spinach leaves | |||||||||
| 1 (800 g) can whole peeled San Marzano tomatoes | Crush tomatoes, season with salt & pepper | ||||||||
| 1 teaspoon salt | |||||||||
| ½ teaspoon black pepper | |||||||||
| 8 sheets (half a 255 g package) no-cook or oven-ready lasagna noodles | |||||||||
| 225 g fresh ricotta cheese (about 240 ml) | |||||||||
| 40 g finely grated Parmesan, plus more for serving | |||||||||
| 225 g fresh mozzarella, thinly sliced | |||||||||
| Handful of small basil leaves, for serving | |||||||||
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