Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Show:
Mom Wins
Skillet Lasagna
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 930
- Total Fat
- 48 g
- Saturated Fat
- 24 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 54 g
- Cholesterol
- 183 mg
- Sodium
- 1097 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 930
- Total Fat
- 48 g
- Saturated Fat
- 24 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 54 g
- Cholesterol
- 183 mg
- Sodium
- 1097 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a large pot of salted water, boil the broken lasagna noodles according to package directions until al dente. Drain and reserve.
- In a medium pot, melt the butter. Once the foaming subsides, add the flour and whisk for about a minute until a roux forms. Add the thyme leaves and whisk another few seconds. Gradually add the milk and keep whisking until a creamy sauce forms, 5 to 8 minutes. Whisk in the lemon juice and season with 1 teaspoon each salt and pepper.
- Pour 1/2 cup of the sauce in the bottom of a 12-inch cast-iron skillet. Arrange one-third of the noodles on top, then layer with about 1 cup of the chicken, dollop with half the ricotta, sprinkle with 1/3 of the mozzarella and drizzle another 1 cup of the sauce over the cheese. Repeat with another layer of noodles, chicken, ricotta, mozzarella and sauce. Add a final layer of noodles, mozzarella and sauce. Bake until the cheese is browned and bubbly, about 30 minutes.
