Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
No-Chop Butternut Squash and Spinach Skillet Lasagna
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 496
- Total Fat
- 29 g
- Saturated Fat
- 13 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 62 mg
- Sodium
- 740 mg
This no‑chop skillet lasagna delivers a comforting, abundantly flavored meal you can get on the table without ever reaching for a knife. Sage, butternut squash, pancetta and plenty of cheese create the cozy richness, while everything cooks together in a single pan (no layering required!) for maximum flavor with minimal cleanup. Frozen vegetables, pre‑diced pancetta and no‑boil noodles are smart shortcuts that never compromise taste. The result is a satisfying lasagna dinner that’s refreshingly low-prep and ready in well under an hour.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 496
- Total Fat
- 29 g
- Saturated Fat
- 13 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 62 mg
- Sodium
- 740 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Position a rack in the middle of the oven and preheat to 450 degrees F.
- Place the spinach in a fine-mesh strainer and press on it to squeeze out as much water as possible. Set aside.
- Heat the oil in a large ovenproof skillet over medium heat until it shimmers. Fry the sage leaves until they’re crisp and deepen in color, about 10 seconds. Transfer with a slotted spoon to a plate lined with a paper towel leaving the oil in the skillet. Set the sage aside.
- Return the pan to medium heat and add the pancetta. Cook, stirring, until browned, about 3 minutes. Stir in the lasagna sheets, squash, drained spinach, chicken broth, heavy cream, garlic powder, onion powder, Italian seasoning and red pepper flakes if using. Stir in 1/2 cup of the Parmesan, 1 1/4 teaspoons salt and a few grinds of black pepper. Stir until combined, making sure the lasagna pieces are submerged.
- Bake the lasagna until the noodles start to soften, about 10 minutes. Remove from the oven and top with the remaining 1/2 cup Parmesan and the mozzarella. Continue to bake until the noodles are tender and browned and the cheese is melted, about 10 minutes longer.
- Allow the lasagna to cool for about 15 minutes. Top with the crispy sage and serve.
