Lasagna can be a bit of a double-edged sword. On one hand, it's a comforting mix of pasta, sauce, and cheese that many adore. But on the other, traditional recipes can turn heavy and labor-intensive, leading to post-meal sluggishness. That’s why I set out to create a cozy, one-pan version that’s not only simple but also vegetarian and light. Join me as I share how this skillet eggplant lasagna came together.
To be candid, I'd come across various “skillet lasagna” recipes online. I found one that caught my attention for its simplicity but was packed with sausage, which didn’t align with my current plant-based focus. Plus, the technique involved pushing the lasagna noodles under the sausage, which felt cumbersome. I knew I could come up with a better approach.
That’s when it hit me: thinly slicing eggplant to mimic lasagna noodles would not only enhance the dish's flavor and texture but also add a nutritious component. The eggplant could layer at the bottom, replacing the meat and making the dish healthier and simpler. To save even more time, I opted for a ready-made marinara sauce that delivers homemade taste without the effort.
Check out the recipe below, and let us know how yours turns out!
Prep Time
25 minutes
Cook Time
20 minutes
Categories
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons garlic salt, divided
- 1 medium to large eggplant, sliced into 1/2" thick rounds
- 1 bag baby spinach
- 1/2 teaspoon red pepper flakes
- 1 jar marinara sauce
- kosher salt, to taste
- 1 8-ounce package no-boil lasagna noodles (only half will be used)
- 2/3 cup whole milk ricotta
- 4 ounces fresh mozzarella, thinly sliced
- to garnish: fresh parsley or basil
Instructions
In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Arrange half the eggplant in a single layer (you might need to trim some pieces for fitting). Sprinkle with a teaspoon of garlic salt and flip after about 3 minutes when browned. Once both sides are browned, set aside and repeat the process with the remaining eggplant.
- Keep the second batch of eggplant in the skillet as it will serve as the base. Add half the spinach, red pepper flakes, and half the marinara sauce. Evenly dollop 1/3 cup ricotta over the sauce and layer with lasagna noodles, breaking them as needed to fit. Layer again with the remaining eggplant and spinach. Mix 2 tablespoons of water into the remaining sauce and pour it over the spinach. Top with the rest of the ricotta and another layer of noodles.
- Gently push the noodles into the sauce to keep them submerged, cover the skillet, and simmer for about 10 minutes until the noodles are tender.
- Remove the lid, tear the mozzarella over the top, cover again until melted, about two minutes.
Take off the heat and let rest for 10 minutes. Before serving, garnish with fresh herbs and enjoy!
