LAYERLESS ONE SKILLET LASAGNA

30 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425°F.
  2. 2Preheat the oven to 425°F.
  3. 3Preheat the oven to 425°F.
  4. 4Grate some Parmigiano-Reggiano cheese.
  5. 5Grate some Parmigiano-Reggiano cheese.
  6. 6Grate some Parmigiano-Reggiano cheese.
  7. 7Grate garlic.
  8. 8Grate garlic.
  9. 9Grate garlic.
  10. 10Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  11. 11Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  12. 12Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  13. 13Add spinach and a pinch of salt to the skillet and cook until wilted, about 1 minute.
  14. 14Add spinach and a pinch of salt to the skillet and cook until wilted, about 1 minute.
  15. 15Add spinach and a pinch of salt to the skillet and cook until wilted, about 1 minute.
  16. 16Turn off the heat and transfer the spinach to a fine mesh strainer.
  17. 17Turn off the heat and transfer the spinach to a fine mesh strainer.
  18. 18Turn off the heat and transfer the spinach to a fine mesh strainer.
  19. 19Wipe out any excess liquid in the skillet with a paper towel.
  20. 20Wipe out any excess liquid in the skillet with a paper towel.
  21. 21Wipe out any excess liquid in the skillet with a paper towel.
  22. 22Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
  23. 23Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
  24. 24Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
  25. 25Add ground chicken and break it up with a wooden spoon, cooking until it begins to brown, about 3 minutes.
  26. 26Add ground chicken and break it up with a wooden spoon, cooking until it begins to brown, about 3 minutes.
  27. 27Add ground chicken and break it up with a wooden spoon, cooking until it begins to brown, about 3 minutes.
  28. 28Add chopped shallot and grated garlic to the skillet, stirring to combine.
  29. 29Add chopped shallot and grated garlic to the skillet, stirring to combine.
  30. 30Add chopped shallot and grated garlic to the skillet, stirring to combine.
  31. 31Continue to cook until the chicken is cooked through and the shallot is translucent, about 4 minutes.
  32. 32Continue to cook until the chicken is cooked through and the shallot is translucent, about 4 minutes.
  33. 33Continue to cook until the chicken is cooked through and the shallot is translucent, about 4 minutes.
  34. 34Add marinara sauce, crushed Calabrian chili peppers (if using), and chicken stock to the skillet, stirring to combine.
  35. 35Add marinara sauce, crushed Calabrian chili peppers (if using), and chicken stock to the skillet, stirring to combine.
  36. 36Add marinara sauce, crushed Calabrian chili peppers (if using), and chicken stock to the skillet, stirring to combine.
  37. 37Add broken lasagna noodles and stir to completely coat them in the sauce.
  38. 38Add broken lasagna noodles and stir to completely coat them in the sauce.
  39. 39Add broken lasagna noodles and stir to completely coat them in the sauce.
  40. 40Bring to a boil over high heat, then reduce heat to medium-low to simmer, stirring occasionally, until noodles are slightly tender, 7 minutes.
  41. 41Bring to a boil over high heat, then reduce heat to medium-low to simmer, stirring occasionally, until noodles are slightly tender, 7 minutes.
  42. 42Bring to a boil over high heat, then reduce heat to medium-low to simmer, stirring occasionally, until noodles are slightly tender, 7 minutes.
  43. 43Squeeze excess liquid from the cooked spinach and chop it finely.
  44. 44Squeeze excess liquid from the cooked spinach and chop it finely.
  45. 45Squeeze excess liquid from the cooked spinach and chop it finely.
  46. 46In a medium mixing bowl, combine whole milk ricotta, chopped spinach, grated Parmigiano-Reggiano cheese, and grated nutmeg.
  47. 47In a medium mixing bowl, combine whole milk ricotta, chopped spinach, grated Parmigiano-Reggiano cheese, and grated nutmeg.
  48. 48In a medium mixing bowl, combine whole milk ricotta, chopped spinach, grated Parmigiano-Reggiano cheese, and grated nutmeg.
  49. 49Season with freshly ground black pepper and mix well.
  50. 50Season with freshly ground black pepper and mix well.
  51. 51Season with freshly ground black pepper and mix well.
  52. 52Dollop the ricotta mixture over the lasagna in the skillet.
  53. 53Dollop the ricotta mixture over the lasagna in the skillet.
  54. 54Dollop the ricotta mixture over the lasagna in the skillet.
  55. 55Top with freshly grated low-moisture mozzarella.
  56. 56Top with freshly grated low-moisture mozzarella.
  57. 57Top with freshly grated low-moisture mozzarella.
  58. 58Bake in the preheated oven until bubbly and the cheese is melted and golden.
  59. 59Bake in the preheated oven until bubbly and the cheese is melted and golden.
  60. 60Bake in the preheated oven until bubbly and the cheese is melted and golden.
  61. 61Garnish with fresh basil leaves before serving.
  62. 62Garnish with fresh basil leaves before serving.
  63. 63Garnish with fresh basil leaves before serving.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces baby spinach
  • 4 ounces baby spinach
  • 4 ounces baby spinach
  • to taste Kosher salt
  • to taste Kosher salt
  • to taste Kosher salt
  • 12 ounces ground chicken
  • 12 ounces ground chicken
  • 12 ounces ground chicken
  • 1 medium shallot
  • 1 medium shallot
  • 1 medium shallot
  • 3 medium cloves garlic
  • 3 medium cloves garlic
  • 3 medium cloves garlic
  • 1 32-ounce jar marinara sauce
  • 1 32-ounce jar marinara sauce
  • 1 32-ounce jar marinara sauce
  • 1 tablespoon crushed Calabrian chili peppers
  • 1 tablespoon crushed Calabrian chili peppers
  • 1 tablespoon crushed Calabrian chili peppers
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 9 ounces no-boil lasagna noodles
  • 9 ounces no-boil lasagna noodles
  • 9 ounces no-boil lasagna noodles
  • 0.75 cup whole milk ricotta
  • 0.75 cup whole milk ricotta
  • 0.75 cup whole milk ricotta
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
  • 0.125 teaspoon grated nutmeg
  • 0.125 teaspoon grated nutmeg
  • 0.125 teaspoon grated nutmeg
  • to taste Freshly ground black pepper
  • to taste Freshly ground black pepper
  • to taste Freshly ground black pepper
  • 1 cup freshly grated low-moisture mozzarella
  • 1 cup freshly grated low-moisture mozzarella
  • 1 cup freshly grated low-moisture mozzarella
  • fresh basil leaves
  • fresh basil leaves
  • fresh basil leaves

Equipment

fine mesh strainermedium mixing bowllarge oven-safe skilletwooden spoonpaper toweloven