Skillet Lasagna with Butternut Squash

1. 1

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

2. 2

   In another bowl, combine the marinara sauce and basil.

3. 3

   Spread 1/2 cup of the marinara in a large nonstick skillet.

4. 4

   Cover with 2 lasagna noodles.

5. 5

   Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella.

6. 6

   Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella.

7. 7

   Top with the remaining 2 noodles, then the remaining marinara and mozzarella.

8. 8

   Sprinkle with the remaining 1/4 cup parmesan.

9. 9

   Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes.

10. 10

    (Check halfway through: If the edges seem dry, add up to 1/2 cup water.)

11. 11

    Let rest 5 minutes before serving.

12. 12

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.