Skillet Lasagna with Butternut Squash

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 12 -ounce package frozen chopped butternut or winter squash, thawed
  • 1 cup part-skim ricotta cheese
  • 1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces)
  • 1 teaspoon chopped fresh rosemary
  • Pinch of freshly grated nutmeg
  • 2 cups jarred marinara sauce
  • 1/2 cup chopped fresh basil
  • 6 no-boil lasagna noodles
  • 2 cups shredded part-skim mozzarella (about 8 ounces)
Directions
  • Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil.

  • Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan.

  • Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving.

  • Photograph by Charles Masters


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Opener_TrishasSouthernComfortPotluck_H

    This recipe is featured in:

    Potluck Parties