Skillet Lasagna With Spinach and Summer Squash Recipe (2024)

This was a solid recipe (easily assembled while hanging out with my 1-yr old) but I thought it looked a little underwhelming at the end so I just popped it in the oven at 450 for 15 minutes to crisp up the top. I think that’s an entirely worthwhile extra step if you can bear to turn on the oven.

Cooked all steps in a Dutch oven to see if this has potential for a camping meal. Added one pound of pork sausage and browned it with the onions. Used entire pasta sheets across as they fit easily in the DO. This has potential in the outdoor camp kitchen.

This was a really tasty, light lasagna. I made it in the Dutch oven. It was a bit watery from the zucchini/squash and tomato, so next time I’ll probably use an extra can and drain the tomatoes before crushing. I also used almost double the ricotta.

I used a little more of most things, and did not measure; 2 (smallish) zucchini, added a small onion to the large one, a little extra spinach and ricotta. Delicious. Also good at room temperature for a special lunch the next day.

The instructions simultaneously say to never let the tomato sauce boil, and also to heat over medium-high for 5 minutes at the end. These seem incompatible. Am I wrong?

By accident, I started out by making a batch of NYT marinara sauce, so I used that instead of the tomatoes. The resulting dish’s flavor was fabulous.

Really liked the idea of making lasagna on the stove top for a summer dinner. In reality, the bottom of this burned terribly. The instructions to turn the burner up to med-high is really the problem. Really need to first add more oil to the empty pan before layering the lasagna, cook this low & slow, use shredded mozzarella & jar sauce or crushed tomatoes next time, and plan for this taking 1.5 - 2 hrs to make with all the prep.

Made this tonight and agree with others that it comes out watery and sticks to the bottom of the skillet, so be careful. Glad I followed suggestions and added more veggies. Nice taste overall.

My cast iron skillet is a little smaller, so used two lasagna noodles on bottom, two in the middle, and two on top. A sheet pan on top of the skillet serves as a lid. I love that this makes just about 4 servings - perfect for a smaller household! And I can make it in high summer without heating up the house. It's a winner!

We made this for Christmas while staying in a cabin with no oven and just two burners. I used butternut squash instead of summer squash and it turned out fine. Used a 13” stainless skillet rather than cast iron.

This sounds delicious and how perfect that it can be made on the stovetop in the summer!! Yay win win! Thanks for the creativity and scrumptious dinner that my family will love!

Made this last night. Easy and delicious!

Delicious and fresh. It took quite a bit longer to cook through but well worth the time. Yum!

I enjoyed the preparation and the idea of stovetop was appealing but the cheese wouldn’t melt and the noodles were underdone so ended up baking it at the end. Flavors were good. Mushrooms might help.

Good, Joy and Peter liked

This was easy! I took regular noodles and soaked for a bit before building in skillet. Leftovers were much better since the flavors had had time to meld. This will be made again in this house!

1.) Add generous sprinkling of oregano and a dash of sugar to the sauce2.) sub out the ricotta for a bechamel sauce

Used regular lasagna noodles (couldn’t find no-cook noodles) and added 10 minutes to covered cooking time. Needed more salt and flavor in sauce but otherwise delicious. Grateful to use up summer veggies without heating up the house.

I love lasagna and this recipe is quick and easy! The first time I made it, the recipe needed meat for my taste, so I’ve since added one pound of Italian sausage and it’s fantastic. The last time I made it, I didn’t have yellow squash and tried fresh summer corn (two ears’ worth) and wow—it turned out great.

This recipe is a great idea, but the cooking times and temps are way off. I followed the instructions exactly and the dish was boiling vigorously almost immediately…problem was the pasta was still crisp, and there was way too much liquid. I turned down the heat and extended the cook time, but still ended up with a burnt bottom and too much liquid. Should have listened to others who counseled longer time at lower heat.

Use marinara. Cool with lid on for 10-20 min. Salt the veg

I made a quick tomato sauce with garlic and herbs to amp flavor. Also added eggs and nutmeg to ricotta. Added some hot pepper and mushrooms to veggie filling. Baked in the oven. Delicious!!

Neat dish for summer but mine was very watery. I did put in broiler for 5 min to crisp it up. Will see if wateriness resolves with reheating!

I added an extra layer of veg/ricotta/noodle and popped it into the oven at 350 degrees after seeing other reviews where the bottom burned on the stovetop. Turned out wonderfully and I will make it again!

Made this on a weeknight and read through all the comments first. I was a little wary of the commenters who noted the burning on the bottom and so I opted to use a nonstick calphalon in place of the skillet (I have never mastered the skillet and am always burning stuff in them).Turned out really really good. I did add some extra olive oil to the pan after removing the vegetables as someone else suggested, and I think that helped. My bottom layer of lasagna was overcooked, but not burned!

Really tasty and easy meal to make. Used two zucchini instead of summer squash. Also used extra ricotta. Next time I think I’ll use crushed tomatoes instead. Like the convenience of using one pan.

This recipe is fantastic! So delicious and surprisingly easy but I would love to know the appropriate internal temperature for when it’s done. I have made it a few times and I think mine has been a little under done in the center. Knowing a temp would make it easier to know. Thanks!!!