Fred Hardy,
A container of vibrant pesto takes this easy skillet lasagna recipe to new heights.
The refrigerated varieties taste fresher and more full of flavor.
This creamy,pesto-forwardlasagna is one for the books.
Photo:Fred Hardy,
A cast iron skillet retains heat well, plus its oven- and broiler-safe.
An enameled cast iron skillet also works perfectly for this recipe.
This recipe was developed by Melissa Gray.
Heat oil in a 10-inch broiler-safe skillet over medium-high.
Working in 2 batches, cook spinach, tossing constantly, until tender and wilted, about 2 minutes.
Transfer to a bowl.
Reduce heat to medium.
Melt butter in skillet.
Add flour; cook, whisking constantly, until light brown, about 2 minutes.
Whisk in warm milk; cook, whisking constantly, until thickened, 3 to 4 minutes.
Whisk in pesto and salt.
Return spinach to skillet and stir in 3/4 cup water.
Using tongs, add lasagna noodle pieces, submerging them in sauce.
Bring to a boil.
Reduce heat to medium-low and cover; simmer until noodles are just tender, 14 to 15 minutes.
Stir together ricotta and lemon zest in a medium bowl.
Dollop over cooked noodle mixture in skillet.
Transfer skillet to oven.
Broil until cheese is melted and lightly browned, about 2 minutes.
