Easy Skillet Lasagna

This lighter skillet lasagna packs in nutrient-dense spinach and uses part-skim cheeses to deliver classic comfort flavor with less saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 8 ounces lasagna noodles · 527 kcal in the whole recipe
• 15 ounces part-skim ricotta cheese · 820 kcal in the whole recipe
• 1/2 cup grated Parmesan cheese · 204 kcal in the whole recipe
• 1 1/4 tablespoons Italian seasoning
• 24 ounces low-sodium spaghetti sauce · 335 kcal in the whole recipe
• 10 ounces frozen spinach, thawed and squeezed dry · 161 kcal in the whole recipe
• 2 cups part-skim shredded mozzarella cheese · 641 kcal in the whole recipe
• Cooking spray

Method

1. Cook the lasagna noodles according to package directions, then drain and set aside. In a small bowl, mix the ricotta cheese, half of the Parmesan cheese (1/4 cup), and Italian seasoning.

   

2. Lightly coat a large skillet with cooking spray (do not place on heat yet). Spread half of the spaghetti sauce across the bottom of the skillet.

   

3. Layer half of the cooked noodles over the sauce, followed by half of the ricotta mixture, half of the spinach, and half of the mozzarella cheese.

   

4. Repeat the layers with the remaining noodles, ricotta mixture, spinach, and sauce. Top with the remaining mozzarella and Parmesan cheese.

   

5. Cover the skillet and cook over medium-low heat for about 20 minutes, or until the cheese is completely melted. Let it stand for 5 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.