Skillet Spinach Lasagna

• Produce

  • 1 Baby spinach
  • 1 Basil, leaves

• Pasta & Grains

  • 1 Noodles

• Baking & Spices

  • 1 Seasoning

• Dairy

  • 1 Ricotta cheese

• Other

  • Check 6 ounces no-boil lasagna
  • Check 1 (16-oz. container
  • Check 2 tablespoons chopped fresh
  • Check 7 cups loosely packed
  • divided
  • 5 oz divided

Found on realsimple.com

Description

Directions

• Directions Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium-high until cooked through 
and browned, about 8 minutes. Reduce heat to medium. Add the tomatoes, Italian 
seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together 
the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl. Remove the skillet from heat; set aside 3 cups of the sauce in a bowl. Preheat broiler 
with oven rack 6 inches from heat. Place a layer of lasagna noodles over the sauce in 
the skillet, breaking the pieces to fit as necessary. Top with 
1 cup of the reserved sauce, 
¾ cup of the ricotta mixture, and 3 cups of the spinach. Repeat the layers twice with the remaining noodles, sauce, ricotta mixture, and spinach, omitting the spinach from the top layer. Return the skillet to heat; cover and cook over medium until the noodles are softened and the sauce begins to 
 bubble, about 20 minutes. 
Top with the remaining 1 cup of spinach; cover and cook 
just until the spinach wilts, about 1 minute. Uncover and top with the remaining 1 cup 
of mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with the basil.

Nutrition