Enjoy this rustic and delicious Simple One-Pot Cast Iron Skillet Veggie Lasagna recipe as soon as you can. A hearty, healthy dinner option for busy families looking for weeknight meal solutions.
1 tbsp olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 (100g) frozen spinach, thawed and drained
3 cups jarred marinara sauce (your favorite)
2 cups vegetable broth
1 lb uncooked lasagna noodles, broken into 1 1/2 – 2 inch pieces
1 cup partly whole milk ricotta cheese
4 slices sliced mozzarella cheese
chopped fresh Italian parsley for serving
Heat oil in a 12 inch cast iron skillet over medium heat until shimmering. Add the onions and cook about 6 minutes, until softened. Add the garlic, salt and pepper. Cook another 2 minutes. Stir in the spinach, cook another 2 minutes.
Pre heat the broiler.
Add the marinara, broth and lasagna noodles. It’s OK if some of the noodles are sticking out of the pan. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover the skillet and continue to cook for 20-25 minutes until the noodles are are al dente. Stir the pasta once half way through cook time.
Top the lasagna with 1/4 cup scoops of ricotta. Place the mozzarella on top of the ricotta. Broil for about 5 minutes until the mozzarella cheese turns golden brown. Sprinkle some chopped parsley over the top and serve in the skillet.
Try this rustic and delicious Simple One-Pot Cast Iron Skillet Veggie Lasagna recipe as soon as you can. A hearty, healthy dinner option for busy families looking for weeknight meal solutions.
~ Marla Meridith