Skillet Butternut Squash Lasagna

One skillet is all you need for this easy Skillet Butternut Squash Lasagna. Easy enough for a weeknight, and all you need is one pan!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 643kcal

Author Deborah Harroun

Ingredients

1 lb cubed butternut squash
1 tablespoon extra virgin olive oil
salt and pepper
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh rosemary
pinch freshly grated nutmeg
2 cups marinara sauce store bought or homemade
1/2 cup chopped fresh basil
6 no-boil lasagna noodles
2 cups shredded mozzarella cheese (about 8 oz)

Instructions

Preheat the oven to 400ºF.
Place the butternut squash on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and stir to combine. Spread the squash into a single layer, then roast until the squash is fork-tender, 25-30 minutes, stirring once or twice during baking time. Remove from oven and let cool slightly.
1 lb cubed butternut squash, 1 tablespoon extra virgin olive oil, salt and pepper
In a medium bowl, combine the squash, ricotta, 3/4 cup of the Parmesan, the rosemary and the nutmeg. In another bowl, combine the marinara with the basil.
1 cup ricotta cheese, 1 cup freshly grated Parmesan cheese, 1 teaspoon chopped fresh rosemary, pinch freshly grated nutmeg, 2 cups marinara sauce, 1/2 cup chopped fresh basil
Spread 1/2 cup of the marinara in the bottom of a large nonstick skillet. (Mine is a 12-inch skillet.) Cover the marinara with 2 of the lasagna noodles. Spread half of the butternut squash mixture on the noodles, then sprinkle 1/3 of the mozzarella over the top. Add another layer of noodles, the rest of the butternut squash mixture, 1 cup of the marinara, and half of the remaining mozzarella. Top with the remaining noodles, the rest of the marinara, then the remaining mozzarella. Sprinkle the remaining 1/4 cup of Parmesan over the top.
6 no-boil lasagna noodles, 2 cups shredded mozzarella cheese
Cover the skillet and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. Halfway through the cooking time, check to see if the edges look dry, and if they do, add up to 1/2 cup of water.)
Let the lasagna sit for 5 minutes before serving.

Notes

adapted from Food Network Magazine October 2014

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition