This yummy green lasagna has spinach, ricotta, and a creamy sauce with pesto that will amaze everyone.
To make this easy skillet lasagna, use a lively pesto that brings a burst of flavor to a simple sauce. If you buy pesto from the store, get it from the refrigerated section for a fresher taste.
Mix the flavorful sauce with sautéed baby spinach and broken-up lasagna noodles for a cozy dinner made entirely on the stove. Before serving, melt and brown the mozzarella cheese and lemon-infused ricotta on top under the broiler. This creamy, pesto-filled lasagna is a winner.
A cast iron skillet is great for heat retention and safe for the oven and broiler. An enameled cast iron skillet works well too. If you don’t have one, use an ovenproof, sturdy skillet without plastic handles for safety.
Ingredients For Pesto Skillet Lasagna:
- 1 tablespoon olive oil
- 1 package (8 ounces) fresh baby spinach
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups warm whole milk
- 1/2 cup pesto (homemade or store-bought)
- 1 teaspoon kosher salt
- 10 no-boil lasagna noodles, broken into 2-inch pieces
- 1 cup whole-milk ricotta cheese
- 1 cup grated mozzarella cheese
- Fresh basil leaves for topping
- 2 teaspoons lemon zest
Directions For Pesto Skillet Lasagna:
- Preheat the broiler with the oven rack 5 inches from the heat.
- Heat oil in a 10-inch broiler-safe skillet over medium-high heat. Cook spinach in two batches until tender and wilted, about 2 minutes each. Transfer to a bowl.
- Reduce heat to medium. Melt butter in the skillet. Add flour; cook, whisking constantly, until light brown, about 2 minutes. Whisk in warm milk; cook, whisking constantly, until thickened, 3 to 4 minutes. Whisk in pesto and salt.
- Return spinach to the skillet, add 3/4 cup water, and stir. Using tongs, add lasagna noodle pieces, submerging them in the sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until noodles are just tender, 14 to 15 minutes.
- In a medium bowl, stir together ricotta and lemon zest. Dollop over the cooked noodle mixture in the skillet. Sprinkle with mozzarella.
- Transfer the skillet to the oven and broil until the cheese is melted and lightly browned, about 2 minutes. Top with basil.
| No. | Ingredients | Instructions |
|---|---|---|
| 1 | 1 tbsp olive oil | Preheat broiler with oven rack 5 inches from heat. Heat oil in a 10-inch broiler-safe skillet over medium-high. Working in 2 batches, cook spinach until tender and wilted, about 2 minutes each. Transfer to a bowl. |
| 2 | 1 8-oz pkg. fresh baby spinach | Reduce heat to medium. Melt butter in skillet. Add flour; cook, whisking constantly, until light brown, about 2 minutes. Whisk in warm milk; cook, whisking constantly, until thickened, 3 to 4 minutes. Whisk in pesto and salt. |
| 3 | 1/4 cup (1/2 stick) unsalted butter | Return spinach to skillet and stir in 3/4 cup water. Using tongs, add lasagna noodle pieces, submerging them in sauce. Bring to a boil. Reduce heat to medium-low and cover; simmer until noodles are just tender, 14 to 15 minutes. |
| 4 | 1/4 cup all-purpose flour | Stir together ricotta and lemon zest in a medium bowl. Dollop over cooked noodle mixture in skillet. Sprinkle with mozzarella. |
| 5 | 2 cups whole milk, warmed | Transfer skillet to oven. Broil until cheese is melted and lightly browned, about 2 minutes. Top with basil. |
| 6 | 1/2 cup pesto (homemade or store-bought) | |
| 7 | 1 tsp kosher salt | |
| 8 | 10 no-boil lasagna noodles, broken into 2-inch pieces | |
| 9 | 1 cup whole-milk ricotta cheese | |
| 10 | 1 cup grated mozzarella cheese | |
| 11 | Fresh basil leaves, for topping | |
| 12 | 2 tsp lemon zest |
Storage Ideas:
- Refrigeration: Once the creamy pesto lasagna has cooled to room temperature, store any leftovers in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days.
- Freezing: If you want to store the lasagna for a longer period, consider freezing individual portions. Wrap the portions tightly in plastic wrap or aluminum foil, or use a freezer-safe container. Label with the date for easy tracking. Frozen lasagna can be kept for 1-2 months.
- Reheating: When ready to enjoy again, thaw frozen portions in the refrigerator overnight. Reheat individual servings in the microwave for a quick meal, or warm larger portions in a preheated oven at 350°F (175°C) until heated through.
- Batch Cooking: Consider making a double batch and freezing half for later. This way, you’ll have a homemade, delicious meal ready to go whenever you need a convenient and tasty option.
Nutrition Facts:
| Nutrition Facts | Amount Per Serving |
|---|---|
| Servings Per Recipe | 6 |
| Total Calories | 546 |
| % Daily Value | |
| Total Fat | 31g (40% DV) |
| Saturated Fat | 14g (71% DV) |
| Cholesterol | 64mg (21% DV) |
| Sodium | 555mg (24% DV) |
| Total Carbohydrate | 45g (17% DV) |
| Dietary Fiber | 3g (12% DV) |
| Total Sugars | 7g |
| Protein | 21g |
| Vitamins and Minerals | |
| Vitamin C | 11mg (57% DV) |
| Calcium | 384mg (30% DV) |
| Iron | 3mg (17% DV) |
| Potassium | 548mg (12% DV) |
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
