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Marge Perry and David Bonom’s Easy Skillet Lasagna

Marge Perry and David Bonom’s Easy Skillet Lasagna
  • Meal


  • Cusine



2 cups whole milk or part-skim ricotta

1/3 cup grated pecorino Romano cheese

2 tablespoons olive oil

3 medium onions, chopped

4 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 package frozen chopped spinach, thawed and squeezed dry

1 can crushed tomatoes

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces lasagna noodles, broken in half

6 ounces whole milk or part-skim mozzarella cheese, shredded


Combine the ricotta and Romano cheeses in a bowl. Make the sauce: Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally until lightly golden, 11 to 12 minutes. Stir in the garlic, basil, and oregano and cook, stirring, for 1 minute. Add the spinach and cook for 1 minute more. Add the tomatoes, salt, and pepper and 3 cups of water. Bring to a simmer. Add the noodles and simmer. Add the lasagna noodles and cook, stirring occasionally to submerge the noodles, until the sauce starts to thicken, about 10 minutes. Add 1 cup water, return to a simmer and cook, stirring occasionally, until the noodles are al dente and the sauce thickens, 12 to 14 minutes. Remove from the heat. Prep the oven: Position an oven rack about 4 to 5 inches below the heat source and preheat the broiler. Broil the top: Let the lasagna cool for 3 minutes. Spoon the ricotta mixture evenly over the top and spread it in an even layer. Top with the mozzarella and broil until the mozzarella melts and starts to brown, 1 to 2 minutes. Let the lasagna stand for 10 minutes before serving.