Name: Roasted Red Pepper & Spinach Skillet Lasagna
Prep time: 10 min
Total time: 1 h 30 min
Yield: 4 - 6 serving(s)
Ingredients: Kosher salt; 12 oz. lasagna noodles; 2 tbsp. extra-virgin olive oil; 1 lb. fresh baby spinach; Freshly ground black pepper; 3 c. ricotta cheese; 2/3 c. Parmesan cheese, plus more shaved for serving; 1 (24 oz.) jar marinara sauce; 2 (12-oz.) jars roasted red peppers, roughly chopped; 10 oz. shredded low-moisture mozzarella; Fresh basil leaves, torn, for serving

Step 1Preheat the oven to 350. In a large pot of boiling salted water, cook the noodles, stirring a few times to prevent sticking, until very al dente, about 6 minutes. Drain.

Step 2Preheat a large (12-inch) nonstick T-fal skillet over medium until the Thermo-Spot turns solid red. Add the oil, swirl to coat. Add the spinach, by the handful, tossing in between to wilt before adding the next addition, as necessary. Continue to cook, tossing, until spinach is wilted, about 5 minutes. Season with salt and pepper.

Step 3Scrape spinach into a colander and let cool slightly. Wipe out skillet with paper towels and reserve. Using a towel, wring out as much moisture as possible from the spinach and then transfer into a medium bowl.

Step 4In another medium bowl, stir together the ricotta and parmesan; season with salt and pepper.

Step 5In the reserved skillet, spread ¾ cups of the marinara in the bottom of the skillet.

Step 6Arrange a third of the noodles over the sauce, breaking the noodles up to fit if necessary. Spread 3/4 cups of the marinara over the noodles and scatter ⅓ of the roasted pepper on top. Dollop with half of the ricotta mixture and sprinkle with half of the spinach and ⅓ of the mozzarella. Repeat layering one time with another third of the noodles, 3/4 cups of the marinara, third of the roasted pepper, the remaining half of the ricotta mixture, the remaining half of the spinach and another third of the shredded mozzarella.

Step 7Top lasagna with the remaining third of the noodles and spread with the remaining marinara. Scatter remaining roasted pepper and mozzarella over top. Cover with foil and bake for 30 minutes. Remove the foil and bake until cheese is melted and edges are golden and crispy, about 20 minutes more.

Step 8Let sit 10 minutes before serving. Top with shaved Parmesan and basil.