Skillet Lasagna with Butternut Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 648 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 85 milligrams
- Sodium
- 1382 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 5 grams
- Protein
- 44 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.