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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.