Feb 02, 2021, Updated Sep 25, 2024
You’re Gonna Love this Stovetop Lasagna recipe
It’s quick and easy, with just one pot (in this case, a 6-quart cast iron dutch oven). The same pot used to boil the noodles is used for the whole finished lasagna. It’s gooey and covered in mozzarella even without the oven time of traditional lasagna. It packs in lots of veggies but they fly under the radar. The lasagna itself is saucy with tomato marinara and the ricotta filling is packed with frozen, minced spinach. The kids inhale it. It’s got a super satisfying amount of protein between the ricotta, mozzarella and the pasta itself (did you know pasta has 11 g of protein per 85 g serving).
Here’s What You Need for this Skillet Lasagna Recipe
Ingredients
This recipe uses simple ingredients that come together to make a cheesy, hearty lasagna.
Lasagna noodles – The foundation of any lasagna, these wide noodles are cooked directly in the pot. Frozen chopped spinach – A convenient way to add veggies that blend into the ricotta cheese filling. Make sure to squeeze out the excess water after thawing. Ricotta cheese – Whole milk ricotta adds a creamy, rich texture to the lasagna filling, while also boosting the protein content. Garlic – Freshly minced garlic enhances the flavor of the ricotta mixture. Marinara sauce – Use store-bought or homemade for a saucy base. Jarred sauce is perfect for a weeknight, but this recipe is also a great way to use up leftovers of my best meat sauce recipe.Psst. Here are some other delicious recipes with meat sauce leftovers! Fresh mozzarella cheese – Melts on top of the lasagna for that irresistible cheesy layer. Tear into chunks for easy melting.
Variations and Substitutions
This lasagna recipe is flexible. Here are some ways to switch it up.
Ground beef or Italian sausage: Simmer cooked meat to the marinara for a meatier version. Parmesan: Toss a handful of parmesan cheese into the ricotta mixture for extra flavor. Fresh basil: Sprinkle fresh basil leaves on top of the lasagna for a pop of color and added flavor. Fresh parsley or Italian seasoning are also nice. Red pepper flakes: Add a pinch of red pepper flakes to the marinara for a hint of heat.
Grab These Tools
To make this One-Pot Stovetop Lasagna, you’ll need just a few key tools.
6-quart cast iron dutch oven – You’ll cook everything in this pot, from boiling the noodles to melting the cheese. Fine-mesh sieve – Perfect for quickly thawing and draining the frozen spinach. Wooden spoon – Essential for stirring the sauce and tucking the ricotta mixture into the noodles. Lid for the pot – Use this to cover the lasagna and allow the mozzarella to melt at the end.
How to Make One-Pan Stovetop Lasagna
Boil the lasagna noodles: in lots of salted water. Thaw Spinach: While they are cooking, quickly thaw the spinach in a sieve under running hot tap water, just until it breaks apart easily. Press it down in the sieve to squeeze out as much water as possible. Make Ricotta Mixture: Mix the thawed spinach with ricotta, salt and garlic.
Drain the water out of the pasta pot and toss in the jarred marinara in the same pot.
Tuck spoonfuls of the ricotta mixture into the noodles. Top lasagna with slices of fresh mozzarella, cover the pot and turn off the heat. In 5 minutes or so, the cheese will be melty and irresistible, like classic lasagna. Dig in!
Make Ahead and Storage
You can easily make this One-Pot Stovetop Lasagna ahead of time or store leftovers for later.
Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through. Freezer – Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Reheating – Reheat leftovers in a skillet over medium-high heat or in the microwave for quick, even warming.
Easy Sides for Stovetop Lasagna
This simple lasagna pairs perfectly with simple side dishes.
Garlic bread – Classic and always a hit, perfect for soaking up extra sauce. Salad – A fresh green salad with a light vinaigrette balances the richness of the lasagna. Roasted vegetables – Try roasted zucchini, bell peppers, or asparagus to add a healthy, flavorful side.
