Spinach Skillet Lasagna

1 week ago 8

Democracy Dies successful Darkness

3.5 (182)

By Ann Maloney

In this skillet lasagna starring zucchini, spinach and basil, an casual mentation delivers affluent flavor. Cookbook writer Elena Silcock wrote of this saucy stovetop dish: “One of my pals has made this crockery astir play since I gave her the recipe.”

Serve with a greenish crockery and a chilled solid of pinot grigio.

Ingredients

measuring cup

Servings: 4-5

1 tablespoonful olive oil
1 to 2 zucchini (12 ounces total), sliced 1/2-inch thick
Fine salt
1 3/4 cups water
8 ounces pick cheese
1/3 cupful dense cream
Generous 1 cupful (about 3 ounces) finely grated parmesan cheese, divided, positive much arsenic needed
Finely grated zest of 1 lemon
Freshly crushed achromatic pepper
2 cloves garlic, minced oregon finely grated
1/2 spoon crushed nutmeg
12 ounces caller spinach
1 tiny clump of caller basil, divided
7 ounces adust lasagna sheets, each 1 snapped into 3 oregon 4 pieces
Toasted conifer nuts, for serving

Nutritional Facts

Per serving (1 1/4 cupful of pasta) based connected 5

Calories
405
Fat
28 g
Saturated Fat
13 g
Carbohydrates
25 g
Sodium
588 mg
Cholesterol
128 mg
Protein
16 g
Fiber
4 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “One Pan, One Meal” by Elena Silcock (Hamlyn, November 2021).

Tested by Ann Maloney.

Published October 18, 2021

Updated March 17, 2026