Skillet Lasagna with Spinach

Take pasta night to another level with this one skillet wonder. Use regular lasagna noodles (not oven-ready) for this recipe.

MAKES 6 Servings - PREP TIME 15 min - COOK TIME 40 min - TOTAL TIME 55 min

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Ingredients

• 1 tbsp canola oil

• 1 lb (500 g) Van Osch Lean Ground Beef

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 4 tsp dried Italian herb seasoning

• 1 jar (680 mL) passata (strained tomato purée)

• 10 dried lasagna noodles, not oven ready, broken into 1-inch pieces (about 1/2 pkg)

• 4 cups baby spinach (about 100 g)

• 1 cup ricotta cheese

• ⅓ cup loosely packed basil leaves

• 2 tbsp balsamic vinegar

• ¾ tsp EACH salt and pepper

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

  
  

1. Heat oil in a deep 12-inch oven-safe skillet or or sauté pan set over medium-high heat. Crumble in beef; cook, breaking up with a spoon, for 5 minutes or until browned. Add onion, garlic and herb seasoning; reduce heat to medium. Cook, stirring often, for 5 to 7 minutes or until onion is tender.

2. Pour in passata and 1 cup water; bring to a boil. Stir in broken lasagna noodles and 1 cup additional water. Reduce heat and simmer, covered and stirring occasionally, for 10 minutes or until most of the water is absorbed. Stir in 2 cups additional water. Simmer, covered, for 10 to 15 minutes longer or until noodles are tender and sauce has thickened.

3. Layer spinach over top and cover; let stand for 3 minutes. Stir until wilted. Stir in ricotta, 1/3 cup basil and vinegar. Season with salt and pepper. Sprinkle top with mozzarella and Parmesan.

4. Meanwhile, preheat broiler to high and position rack to center of oven. Broil for 3 to 5 minutes or until gooey and lightly browned. Garnish with additional torn basil.

For the original recipe, click here.