Please do us all a favor and set aside the eight-minute microwave lasagna. A more mature alternative is to whip up this skillet lasagna. It doesn’t take much longer than its microwavable counterpart, and it’s much healthier.
Nutrition (per serving):
309 calories; 17g fat; 20g protein; 21g carbs; 5g sugar
Recipe and photo by Dana Angelo White, M.S., R.D.
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Makes 6 servings
- 2 cups shredded mozzarella cheese
- 3 Tbsp grated Parmesan cheese
- 1 cup ricotta cheese
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 1/4 cups prepared marinara sauce, divided
- 6 no-boil lasagna noodles
- 3 cups sauteed vegetables (such as zucchini, kale, spinach & onion)
- Fresh basil
How to make it
Combine mozzarella and Parmesan in a small bowl, toss, and set aside.
In a separate bowl, gently mix ricotta and egg; season with salt and pepper, and set aside.
Heat 1/2 cup of marinara sauce in the bottom of a skillet over medium-low heat. Add 2 lasagna noodles, then top with half of the vegetables, a few spoonfuls of sauce, followed by half of the ricotta mixture, then one-third of the mozzarella mixture.
Make the next layer with 2 more noodles, remaining vegetables, a few more spoonfuls of sauce, the remaining ricotta, and an additional one-third of the shredded cheese.
For the final layer, use the two remaining noodles, followed by remaining sauce and shredded cheese. Cover, and cook for approximately 20 minutes, or until cheese is melted and noodles are tender.
Allow to cool slightly, and garnish with fresh basil before serving.