Skillet Lasagna with Butternut Squash

Skillet Lasagna with Butternut Squash

Skillet Lasagna with Butternut Squash

Talk about being predictable…..during December we bloggers were all writing about cookie swaps, peppermint flavored this or that, drinks to cheer the season, pine cones, Santa hats, and jungle bells.  Well, all that sugar and spice is nice but…..

Come January and we’re talking about salad, diets, smoothies and working out.  I don’t think we’re allowed to mention fudge in January at all.  In fact it may even be against the law. (Let’s save that for V-tine’s Day).

With this recipe I’m breaking out of the mold of predictability.  What I have to share with you today is a one-dish meal that is so comforting, you’ll swear it’s baked lasagna.  Only it’s not baked.  Lasagna cooked on the stovetop?  I can see you shaking your head in disbelief.  But it’s true.

Lasagna cooked in a skillet.

Lasagna cooked in a skillet.

Layered up with sauce, noodles, cheeses and butternut squash just like the real thing, because it IS the real thing, and dang, is it ever good!   Now, making lasagna is pretty close to rocket science, so I want you to pay close attention here.

Remember to cut the squash into small cubes, or if unsure about size, use a package of frozen squash that’s been thawed.

Marinara sauce does not contain meat, so this will be a meatless meal!!!!


Pretend you don't see meatballs here.  Mr. D. wanted them!!

Pretend you don’t see meatballs here. Mr. D. wanted them!!    🙂



Yield:    Serves 4


  • 1  (12-ounce) package frozen chopped butternut squash. thawed.  (I used fresh butternut, cubed, and precooked in the microwave to soften)IMG_8734
  • 1 cup part-skim ricotta cheese
  • 1 cup grated parmesan and /or pecorino romano cheese (about 2 ounces)
  • 1 tsp. chopped fresh chopped rosemary
  • pinch of freshly ground nutmeg
  • 2 cups jarred marinara sauce
  • 1/2 cup chopped fresh basil
  • 6 no-boil lasagna noodles
  • 2 cups shredded part-skim mozzarella (about 8 oz.)


1.  Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl.


In another bowl, combine the marinara sauce and basil.  I took a shortcut here by using a marinara sauce that included basil, and added a little more dried basil to it.

2.  Spread 1/2 cup of the marinara in a large nonstick skillet.  Cover with 2 lasagna noodles.  Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella.  Add another layer of noodles the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella.


3.  Top with remaining marinara and mozzarella.  Sprinkle with the remaining  1/4 cup parmesan.


4.  Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes.  (Check halfway through, if the edges seem dry, add up to 1/2 cup water.)  Let rest 5 minutes before serving.



SOURCE:  Food Network Magazine


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