Skillet Lasagna



8 lasagna noodles, uncooked
¼ Tablespoons low-sodium Italian seasoning
1 (24 ounce) jar spaghetti sauce
1 (15 ounce) carton low-fat ricotta cheese
1 (10-ounce) box frozen and thawed spinach
½ cup parmesan cheese
2 cups low-fat mozzarella cheese, shredded

  1. Cook the noodles as directed on the package
  2. In a small bowl, mix the ricotta cheese, ¼ cup parmesan cheese and Italian seasoning.
  3. DO NOT turn on the stove top until all layers have been added.
  4. Spread half the jar of sauce in an ungreased deep-dish skillet. Top with half of the cooked noodles.
  5. Spread half of the cheese mixture over the noodles. Top with half of the spinach.
  6. Sprinkle half of the mozzarella cheese over the vegetables.
  7. Repeat with the remaining noodles, remaining cheese mixture, remaining sauce, the vegetables, and the remaining mozzarella cheese.
  8. Sprinkle with the rest of the parmesan cheese. Cover with lid or foil.
  9. Turn the stove top to medium-low until cheese is melted (approximately 20 minutes) Allow to stand for 5 minutes before serving.

Print Recipe