Skillet Lasagna with Spinach

So why cook lasagna in a skillet? Because you CAN! OK, here's the backstory: I'm working on a summer food feature, which includes recipes that you can cook anywhere - be it your summer vacation rental, RV, or over hot coals at the campsite. That's how I came up with this lasagna. I mean, just because you're camping doesn't mean you're stuck with wieners! Glamp the camp with this fabulous and hearty meal. 

Never going back: Now that I've created this dish, I might not make traditional lasagna again. It's slightly thinner than traditional lasagna, so it slices more evenly and isn't sloppy or soupy. It's also healthier. And, I like the way the skillet created golden brown, curly, noodly edges. It's just pretty to look at. 

Why no ricotta and eggs? Two reasons: First, those of you that know me well, know that I'm not a big fan of ricotta cheese. I find it a bit bland and dry and I don't like the way it makes lasagna grainy and "wet". Without the ricotta, you don't need the eggs to hold everything together. Plus, for those preparing the dish in an RV or at the campsite, it's too much work to crack eggs, blend them with cheese, etc., etc. Let's not even mention food safety issues.  

Want to prep ahead? The lasagna can be prepped ahead and refrigerated for up to 24 hours before baking. If you're taking it on the road, just pop it into the cooler (since there's no ricotta or eggs, you have more wiggle room when it comes to food safety). 

To cook over the campfire: You need a cast iron skillet for this, preferably one with a lid since you're putting coals on top of the skillet. You can also use a 10-inch Dutch oven with a lid. Preheat your campfire coals – you need 25 coals total. Arrange 10 coals as a “bed” for the skillet or Dutch oven. Once the lasagna is assembled, cover the pan with the lid and place the remaining 15 coals on top. Bake for 30 minutes, until the noodles are soft and the cheese melts. If you're cooking on a grill with a lid, you can bake the dish as directed below! 

Skillet Lasagna with Spinach

1 tablespoon olive oil

2 cups marinara sauce

8 ounces no-cook lasagna noodles, broken into pieces, about 4-inches each

4 cups baby spinach leaves, about 5 ounces

1 1/2 cups shredded mozzarella cheese, divided

1 teaspoon Italian seasoning

2 tablespoons grated parmesan cheese

Brush the olive oil all over the bottom of a 10-inch ovenproof skillet (preferably cast iron). Top with 1/2 cup of the marinara sauce. Cover the sauce with a layer of lasagna noodle pieces, slightly overlapping the pieces to cover the bottom (use 1/3 of the noodle pieces since you'll need 3 layers of noodles). Top the noodles with 1/2 cup of the sauce, spreading the sauce to cover the noodles.

Arrange half of the spinach leaves over the noodles. 
Top with 1/2 cup of the mozzarella cheese and 1/2 teaspoon of the Italian seasoning. Repeat layers: noodles, 1/2 cup sauce, remaining spinach, 1/2 cup of the mozzarella cheese, and remaining Italian seasoning. 
Here's what it will look like (as you start to add the second layer of noodles):

For the top layer, use the remaining noodle pieces, remaining 1/2 cup of sauce, and remaining 1/2 cup of mozzarella cheese. Top with the parmesan. 
Here's what it will look like: 

Cover with a lid or foil and bake for 30 minutes, until the noodles are soft and the cheese melts. If the cheese in the center doesn't melt completely, remove the lid or foil and bake for 3 to 5 more minutes, until the center is melted too. 

Cool for 5 to 10 minutes before slicing and serving.

Serves 4