Recipe: Cast Iron Skillet Veggie Lasagna

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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.

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. MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 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
1

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.

2

Pre heat the broiler.

3

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.

4

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.

Ingredients

 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

Directions

1

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.

2

Pre heat the broiler.

3

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.

4

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.

Notes

Recipe: Cast Iron Skillet Veggie Lasagna

~ Marla Meridith

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