Triple Cheese Spinach Skillet Lasagna

February 4, 2015

Triple Cheese Spinach Skillet Lasagna | Sarcastic Cooking

I’m not gunna do what you guys think I’m gunna do. I’m not gunna talk about the stuff that is outside on my lawn, front steps, and driveway. Talking about how hard it is to carry on with real life while the stuff I’m not talking about is on the ground is kind of hard to do. Plus, Netflix.

Winter makes me crave comfort dishes. It also makes me so thankful for the forgiving stretchy waistband in yoga pants. Comfort food for me is bread (plus or minus soup), but for Mike that means lasagna.

I like lasagna too, but it is suuuuuuuch an ordeal to make the two sauces, make sure you have enough cheese, make sure you have enough sauce, make sure you remembered to buy lasagna noodles and then you have to let it sit! You can’t even dive right in. I don’t think Mike fully appreciates what a process lasagna making is.

Triple Cheese Spinach Skillet Lasagna | Sarcastic Cooking

Enter skillet lasagna. All your lasagna deliciousness in one pan! This way you don’t have to have two bubbling cauldrons of sauce going while trying to parboil noodles. Oh! And this way you don’t have to worry if, for example, let’s say you only had a little bit of ricotta left over because a certain baby liked it mixed into his tortellini because, God forbid, he eats what we eat. Just as an example.

Since I am a totally health conscious individual (scoff), I threw in some fresh spinach. That is also because I can’t let Mike eat a meal without some sort of vegetable in it or on the side.

Triple Cheese Skillet Lasagna

Triple, well kind of quadruple, cheese and spinach lasanga made in one skillet!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 Servings

Ingredients

  • ¼ Cup Unsalted Butter
  • Heaping ¼ Cup All Purpose Flour
  • 1 Cup Milk
  • 1 ¾ Cups Low-Sodium Vegetable or Chicken Stock
  • 2 Cloves Garlic Grated
  • ¼ Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • ¼ Teaspoon Ground Nutmeg
  • 4 Ounces Softened Cream Cheese
  • ¾ Cup Shredded Mozzarella Cheese
  • 1 Cup Shredded Gruyere Cheese
  • 8 No Boil Lasagna Noodles broken in half
  • 1 ½ Cups Chopped Fresh Spinach Leaves
  • ½ Cup Lowfat Ricotta Cheese
  • 4 Tablespoons Grated Parmesan Cheese

Instructions

  1. Melt Butter in skillet over low heat. Whisk in flour until a roux forms. Let the roux bubble up until nutty and fragrant, about two minutes.
  2. Mix in the garlic and cook until fragrant. Whisk in the milk. Once the mixture thickens up, slowly whisk in all the stock. Mix in seasonings.
  3. Add cream cheese to the skillet. Stir until melted into the mixture. Whisk in ½ cup mozzarella and ¾ cup Gruyere.
  4. Once the cheese has melted, nestle the lasagna noodles down in the sauce. Cover with lid and cook over low heat for 20-25 minutes until noodles are tender. Make sure to gently push the noodles around a few times to make sure none stick to the pan or each other.
  5. Gently fold in the spinach. Add a few dollops of ricotta to the top of the noodles. Lightly press the ricotta into the lasagna. Cover with lid and cook another five minutes.
  6. Remove lid and cover with remaining cheese and the grated Parmesan. You can turn off the heat and stop here. Just let it sit and slightly cool for ten minutes before serving. To take it to the next level, pop the skillet under the broiler for five minutes until the cheese is golden and crispy.

You Might Also Like

  • Julia
    February 8, 2015 at 8:12 am

    I love this three cheese lasagna! I am all about the cheese. 🙂

  • Joanne
    February 8, 2015 at 6:21 am

    ALL THE CHEESE. Plus spinach. Plus pasta. Girl, you know the way to my heart.

  • Francesca
    February 6, 2015 at 6:53 am

    allllll daaaa cheeesee!

  • Phoebe @Feed Me Phoebe
    February 5, 2015 at 9:35 pm

    Stefanie, this is definitely the perfect winter comfort food!! Will have to replace the flour and pasta with gluten-free substitutes but love that your version of lasagna is cheesier and simpler than the classic version! xo

    • Stefanie
      February 9, 2015 at 9:46 pm

      Thanks Phoebe! The cheese sauce is definitely better than regular lasagna, you won’t be disappointed.

  • Annie @ Annie's Noms
    February 5, 2015 at 12:08 pm

    Oooh yea! I love skillet meals and this looks fabulous! I really should make spinach and cheese lasagna more often – my partner is like the world’s biggest meat lover, so I normally end up making traditional lasagna!

    • Stefanie
      February 5, 2015 at 6:05 pm

      Just toss in some browned beef or turkey when you add in the spinach! It will still work!!!

  • Jennie @themessybakerblog
    February 5, 2015 at 7:25 am

    I’m all for this. I’m with you, ain’t nobody got time for “real” lasagna. I can’t wait to make this. Pinned!

  • Senika @ Foodie Blog Stalker
    February 4, 2015 at 5:56 pm

    I want to bury my face in that cheesy, spinach-y deliciousness!

  • Kayle (The Cooking Actress)
    February 4, 2015 at 4:53 pm

    yesssssssssssssss! I love this lasagna-it’s so simple and there’s fewer dishes and its so cheesy and there’s spinach so I say its healthy!!

    HOORAY

  • Kimberly | Chic & Sugar
    February 4, 2015 at 10:44 am

    You had me at triple-cheese. This looks delish!

    • Stefanie
      February 5, 2015 at 6:06 pm

      I guess it is technically quadruple if you count the cream cheese but I can never think of that as cheese.