SPINACH SKILLET LASAGNA

Cookbook author Elena Silcock wrote of this saucy stovetop lasagna: “One of my pals has made this dish almost weekly since I gave her the recipe.” The reason is probably that the easy preparation delivers rich flavor. Instead of spinach, you could use spring greens or de-stemmed kale. The recipe calls for zucchini, but any summer squash will do. If you have mascarpone, use it in place of the cream cheese for more tang. Serve with a green salad and a chilled glass of pinot grigio.

Storage notes: Leftover lasagna can be stored for up to 5 days.

1 tablespoon olive oil

1 to 2 zucchini (12 ounces

total), sliced ½-inch thick Fine sea or table salt

1 ¾ cups water

8 ounces cream cheese

⅓ cup heavy cream Generous 1 cup (about 3 ounces) finely grated Parmesan cheese, divided, plus more as needed Finely grated zest of 1 lemon Freshly ground black pepper 2 garlic cloves, minced or

finely grated

½ teaspoon ground nutmeg 12 ounces fresh spinach 1 small bunch of fresh basil,

divided

7 ounces dry lasagna sheets, each one snapped into 3 or 4 pieces

Toasted pine nuts, for serving

In a large, nonstick skillet over medium-high heat, heat the oil until it shimmers. Add the zucchini in a single layer, if possible, along with a big pinch of salt, and sauté until softened and charred in spots, 4 to 5 minutes per side.

In a large bowl, combine the water, cream cheese, heavy cream, ¾ cup (about 2 ounces) of the Parmesan and lemon zest. Lightly season with salt and pepper and whisk until well combined. It’s OK if there are a few lumps of cream cheese — they melt when heated.

Once the zucchini is ready, add the garlic and nutmeg and cook, stirring, until fragrant, about 1 minute. Pour the creamy mixture into the skillet and stir until it just starts to bubble. Add all of the spinach and most of the basil a handful at a time, stirring as it wilts down before adding more. Once the spinach and basil are wilted, reduce the heat to medium.

Add the lasagna pieces and, using a wooden spoon, make sure they are all submerged and spread out as much as possible in the sauce.

Cover the skillet and cook for about 6 minutes to soften the noodles. Uncover and stir the lasagna pieces, making sure that some of the sauce and vegetables get tucked between them, so they don’t stick together. Then, flatten them out as much as possible, keeping them submerged: This will create a lasagna that you will be able to cut into. Scatter with the remaining Parmesan, then cover and cook for 2 minutes, or until a knife slides through the noodles without any resistance. The lasagna will appear a little soupy.

Remove from the heat, uncover and let sit for 5 minutes. If the lasagna still seems too saucy, return the pan to medium-low heat and simmer, uncovered, for another 2 minutes.

When ready to serve, scatter over the remaining basil leaves, more cheese, if using, and the pine nuts. Use a large spoon or spatula to divide into portions and serve straight out of the pan at the table.

Nutrition information per serving (1 ¼ cup), based on 5: Calories: 405; Total Fat: 28 g; Saturated Fat: 13 g; Cholesterol: 128 mg; Sodium: 588 mg; Carbohydrates: 25 g; Dietary Fiber: 4 g; Sugar: 2 g; Protein: 16 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “One Pan, One Meal” by Elena Silcock (Hamlyn, November 2021).