Skillet Spinach Lasagna

So, I wasn’t too impressed with this Skillet Spinach Lasagna right after I made it, but, after taking it to work the following day for lunch my opinion changed. I think what initially had me a little eh about it was the lack of sauce and the fact that the bottom of it got burned, but, both of those things are things that can easily be changed next time I make it.

I began by browning a pound of sausage meat in a 12-inch skillet. I was able to find ground sausage meat, but, you could easily use a pound of sausage removed from the casings.

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Next, over medium heat, I added crushed tomatoes, Italian seasoning and salt. I let the sauce simmer for about 5 minutes.

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While the sauce was cooking, I combined ricotta cheese, an egg, a cup of shredded mozzarella and salt in a medium bowl.

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Once the sauce was ready it was time to assemble the lasagna. I set aside 3 cups of the sauce and placed a layer of no-boil lasagna noodles over the remaining sauce in the skillet. I then topped the noodles with a cup of the reserved sauce, 3/4 cup of the ricotta mixture and 3 cups of the spinach. I repeated the layer two times with the remaining ingredients, omitting the spinach from the top layer.

I then returned the skillet to heat; covered and cooked over medium heat until the noodles were softened and sauce began to bubble, about 15-20 minutes. I think next time I will do this step over medium-low heat. I then topped it with remaining cup of spinach and covered and cooked it for another minute or so until the spinach had wilted.

And finally, I uncovered the lasagna and topped it with a cup of shredded mozzarella and broiled it until the cheese began to melt and brown. About 5 minutes. I then sprinkled it with freshly chopped basil.

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Skillet Spinach Lasagna

Ingredients:

1 lb. ground Italian sausage

1 28oz. can crushed tomatoes

1 1/2 teaspoons dried Italian seasoning

1 teaspoon kosher salt, divided

1 16 oz. container ricotta cheese

1 egg

8 oz. (2 cups) shredded mozzarella cheese, divided

6 oz. no-boil lasagna noodles

7 cups (about 5 oz.) baby spinach, divided

2 tablespoons chopped fresh basil

Directions:

Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium heat until browned and cooked through.

Add the tomatoes, Italian seasoning and 1/2 teaspoon of the salt; cook, stirring occasionally until the sauce begins to simmer.

While the sauce is cooking, combine the ricotta cheese, 1 cup of the mozzarella cheese, an egg and the remaining salt in a medium bowl.

Preheat broiler with oven rack 6 inches from the heat.

Once the sauce is cooked remove it from the heat, reserving 3 cups of the sauce in a bowl. Place a layer of the lasagna noodle over the sauce, breaking the pieces as necessary. Top with 1 cup of the reserved sauce. 3/4 cup of the ricotta mixture and 3 cups of the spinach. Repeat the layer two times with the remaining noodles, sauce, ricotta mixture and spinach, omitting the spinach from the top layer.

Return the skillet to the heat; cover and cook over medium / medium-low heat until the noodles are softened and the sauce begins to bubble, about 20 minutes. Uncover and top with the remaining spinach; cover and cook for about a minute until the spinach is wilted. Uncover and top with the remaining mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with basil.

Recipe from Real Simple Magazine

Slow Cooker Sunday: Mushroom & Spinach Lasagna

I love lasagna; I just don’t like all the work that goes into it. It can be time consuming and making sure the noodles don’t tear while boiling them always deters me from making it. But those road blocks are gone since I found a winning recipe to make in my slow cooker.

To begin, over medium-high heat I sautéed mushrooms in olive oil for a few minutes and then added in baby spinach and continued sautéing until the mushrooms were tender and the spinach had wilted.

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Next I added in diced tomatoes, tomato sauce, Italian seasoning and salt. Once the mixture began to boil I lowered the heat and let it simmer for a few minutes.

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Meanwhile I combined ricotta cheese, shredded parmesan cheese and pepper in a small bowl.

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After spraying the inside of my slow cooker with cooking spray I spread 3/4 cup of the sauce into the bottom of it. I then layered 3 lasagna noodles over the sauce…

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And topped it with another 3/4 cups of the sauce, the ricotta cheese mixture and 1 cup of shredded mozzarella cheese.

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I then topped the cheese with another 3/4 cup of the sauce and the remaining 3 lasagna noodles and finally the remaining sauce.

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After covering it and cooking it on low for 5 hours I topped it with the remaining mozzarella and parmesan cheeses, covered it once again and let it stand for an additional 5 minutes until the cheeses had melted.

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And while it was delicious, unfortunately it didn’t stay together when I tried to cut it out of the slow cooker. Oh well! Taste wins over plating sometimes!

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Slow Cooker Mushroom Spinach Lasagna

Ingredients:

No Stick Cooking Spray

1 tablespoon olive oil

1 8oz. package fresh sliced mushrooms

1 6oz. package baby spinach leaves

1 14.5 oz. can diced tomatoes with basil, garlic and oregano, undrained

2 cups tomato sauce

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1 cup ricotta cheese

1/2 cup grated parmesan cheese, divided

1/4 teaspoon ground black pepper

6 dry lasagna noodles, uncooked

1 1/2 cups shredded mozzarella cheese, divided

 

Directions:

Spray the inside of a 4-quart slow cooker with the cooking spray. Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 minutes, stirring occasionally. Add in the spinach cook a few more minutes, until the mushrooms are tender and the spinach has wilted, stirring occasionally. Stir in the undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil then reduce the heat and simmer for 3 minutes.

Combine the ricotta, 1/4 cup parmesan cheese and pepper in a small bowl and set aside.

Spread 3/4 cup of the sauce on the bottom of the slow cooker. Layer 3 lasagna shells over it, breaking the shells to hit. Top with 3/4 cup of sauce, ricotta cheese mixture and 1 cup of mozzarella cheese. Top with an additional 3/4 cup of sauce and remaining 3 lasagna noodles. Spoon the remaining sauce over the noodles.

Cover and cook on low for 5 hours, or until noodles are tender. Sprinkle with remaining parmesan and mozzarella cheeses, cover and let stand for 5 minutes or until the cheeses have melted.

Recipe from Hunts