# LAYERLESS ONE SKILLET LASAGNA

This is a shortcut meal that’s easy to make, flavor-packed, and perfect for a busy weeknight dinner.

- Total time: 30 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Preheat the oven to 425°F.
2. Grate some Parmigiano-Reggiano cheese.
3. Grate garlic.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
5. Add spinach and a pinch of salt to the skillet and cook until wilted, about 1 minute.
6. Turn off the heat and transfer the spinach to a fine mesh strainer.
7. Wipe out any excess liquid in the skillet with a paper towel.
8. Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
9. Add ground chicken and break it up with a wooden spoon, cooking until it begins to brown, about 3 minutes.
10. Add chopped shallot and grated garlic to the skillet, stirring to combine.
11. Continue to cook until the chicken is cooked through and the shallot is translucent, about 4 minutes.
12. Add marinara sauce, crushed Calabrian chili peppers (if using), and chicken stock to the skillet, stirring to combine.
13. Add broken lasagna noodles and stir to completely coat them in the sauce.
14. Bring to a boil over high heat, then reduce heat to medium-low to simmer, stirring occasionally, until noodles are slightly tender, 7 minutes.
15. Squeeze excess liquid from the cooked spinach and chop it finely.
16. In a medium mixing bowl, combine whole milk ricotta, chopped spinach, grated Parmigiano-Reggiano cheese, and grated nutmeg.
17. Season with freshly ground black pepper and mix well.
18. Dollop the ricotta mixture over the lasagna in the skillet.
19. Top with freshly grated low-moisture mozzarella.
20. Bake in the preheated oven until bubbly and the cheese is melted and golden.
21. Garnish with fresh basil leaves before serving.

## Equipment

- fine mesh strainer
- medium mixing bowl
- large oven-safe skillet
- wooden spoon
- paper towel
- oven

## Source

- Original video: https://www.facebook.com/share/r/17ZEYV7t6d/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/4a30a383-607d-42cf-bd27-519ef0965952
- Extracted: 2025-10-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt