Email pagePrint page

skillet lasagna with spinach

 Spinach and Cheese Skillet Lasagna

Yes, one more skillet lasagna but I’m doing this for a few reasons; first, they’re delicious. Second, they’re so easy and third you get home made lasagna in 30 minutes! Yes, you read that right, 30 minutes! At this time of year I can’t get things done fast enough (I’m sure you know exactly what I’m talking about), T-minus, 24 days and counting.

Serves 6-8

1 tbsp extra virgin olive oil

1 Medium onion, diced

3 Cloves garlic, crushed

½ Cup White wine

1 680 ml jar of passata (strained tomatoes)

2 Cups sodium-reduced stock (I used beef stock)

8 Whole wheat (dried) lasagna noodles (uncooked), broken into 4 pieces per noodle (that’s half a standard 375 g box)

1 Cup cottage cheese (I used fat free because it’s what I had on hand)

340 g frozen chopped spinach, cooked and drained

125 g Part skim mozzarella, grated

2 tbsp grated Parmesan cheese, divided

Salt

Pepper

Place a large ovenproof skillet (ideally a cast iron skillet) over medium-high heat and add the olive oil. When the oil is hot (it will ripple) add the onions; season with salt and pepper.

When the onions are soft and translucent, add the garlic and sauté for about 30 seconds, careful not to let the garlic burn.

Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).

After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.

Pour the stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan; stir well.

Season the sauce with salt and pepper; mix well.

Add the noodles ensuring they are completely covered by the sauce (which is thin at this point).

Bring the pan to a boil and then drop the heat to medium-low, cover and simmer for 20 minutes.

Combine the cottage cheese, spinach, one tablespoon of the parmesan cheese and then season with salt and pepper.

Dollop in the cottage cheese/spinach mixture in even spaces when the noodles are tender (after the 20 minutes).

Top with the mozzarella and then with the remaining tablespoon of Parmesan cheese.

Place the pan under the broiler until the cheese has melted and is slightly darkened.

Notes:

  1. I used beef stock but use any of your choosing (vegetable for vegetarian!).
  2. As always you can always use stock in place of wine if you’d prefer.

spinach skillet lasagna

spinach and cheese skillet lasagna

 

 

Spinach and Cheese Skillet Lasagna
Print Recipe
Yes, one more skillet lasagna but I’m doing this for a few reasons; first, they’re delicious. Second, they’re so easy and third you get home made lasagna in 30 minutes! Yes, you read that right, 30 minutes! At this time of year I can’t get things done fast enough (I’m sure you know exactly what I’m talking about), T-minus, 24 days and counting.
Servings Prep Time
6 5 minutes
Cook Time
25
Servings Prep Time
6 5 minutes
Cook Time
25
Spinach and Cheese Skillet Lasagna
Print Recipe
Yes, one more skillet lasagna but I’m doing this for a few reasons; first, they’re delicious. Second, they’re so easy and third you get home made lasagna in 30 minutes! Yes, you read that right, 30 minutes! At this time of year I can’t get things done fast enough (I’m sure you know exactly what I’m talking about), T-minus, 24 days and counting.
Servings Prep Time
6 5 minutes
Cook Time
25
Servings Prep Time
6 5 minutes
Cook Time
25
Ingredients
Servings:
Instructions
  1. Place a large ovenproof skillet (ideally a cast iron skillet) over medium-high heat and add the olive oil. When the oil is hot (it will ripple) add the onions; season with salt and pepper.
  2. When the onions are soft and translucent, add the garlic and sauté for about 30 seconds, careful not to let the garlic burn.
  3. Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
  4. After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.
  5. Pour the stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan; stir well.
  6. Season the sauce with salt and pepper; mix well.
  7. Add the noodles ensuring they are completely covered by the sauce (which is thin at this point).
  8. Bring the pan to a boil and then drop the heat to medium-low, cover and simmer for 20 minutes.
  9. Combine the cottage cheese, spinach, one tablespoon of the parmesan cheese and then season with salt and pepper.
  10. Dollop in the cottage cheese/spinach mixture in even spaces when the noodles are tender (after the 20 minutes).
  11. Top with the mozzarella and then with the remaining tablespoon of Parmesan cheese.
  12. Place the pan under the broiler until the cheese has melted and is slightly darkened.
Recipe Notes

 

  1. I used beef stock but use any of your choosing (vegetable for vegetarian!).
  2. As always you can always use stock in place of wine if you’d prefer

label-16

Share this Recipe
Powered byWP Ultimate Recipe