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One-Pan Pesto Skillet Lasagna | Easy Weeknight Dinner Idea

A one-pan, flavor-packed twist on the classic lasagna! This Pesto Skillet Lasagna combines tender pasta, creamy ricotta, gooey mozzarella, and the fresh, herbaceous kick of pesto. With minimal prep, you’ll have a comforting and delicious meal ready in no time—perfect for weeknights or cozy family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces fresh baby spinach
  • 1/4 cup 1/2 stick unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed
  • 1/2 cup pesto homemade or store-bought
  • 1 teaspoon kosher salt
  • 10 no-boil lasagna noodles broken into 2-inch pieces
  • 1 cup whole-milk ricotta cheese
  • 1 cup grated mozzarella cheese
  • Fresh basil leaves for topping
  • 2 teaspoons lemon zest

Method
 

  1. Preheat the Broiler
  2. Set the oven broiler to preheat with the rack positioned 5 inches from the heat source.
  3. Cook the Spinach
  4. Heat olive oil in a 10-inch broiler-safe skillet over medium-high heat. Add the spinach in two batches, tossing constantly until wilted (about 2 minutes per batch). Transfer to a bowl and set aside.
  5. Make the Sauce
  6. Lower the heat to medium and melt the butter in the skillet. Add the flour and whisk continuously for 2 minutes until the mixture turns light brown. Gradually whisk in warmed milk, cooking for 3–4 minutes until the sauce thickens. Stir in pesto and kosher salt.
  7. Combine Spinach and Pasta
  8. Return the cooked spinach to the skillet, stirring it into the sauce. Add 3/4 cup of water to loosen the mixture. Using tongs, submerge the broken lasagna noodle pieces into the sauce. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 14–15 minutes, or until noodles are tender.
  9. Prepare the Ricotta Mixture
  10. In a small bowl, mix ricotta cheese with lemon zest.
  11. Assemble the Lasagna
  12. Once the noodles are cooked, dollop the ricotta mixture over the pasta. Sprinkle grated mozzarella evenly over the top.
  13. Broil to Finish
  14. Transfer the skillet to the preheated broiler. Broil for about 2 minutes, or until the cheese is melted and golden brown.
  15. Garnish and Serve
  16. Remove from the oven, top with fresh basil leaves, and serve hot.

Notes

    • Substitutions: Feel free to swap spinach for kale or arugula, and use low-fat ricotta or mozzarella if preferred.
    • Protein Option: Add cooked chicken, shrimp, or sausage to the skillet for extra heartiness.
    • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
    • Pro Tip: Warming the milk before adding it to the skillet helps create a smooth, lump-free sauce.
 

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