This hearty Skillet Spinach Lasagna is the perfect dinner when you’re craving lasagna, but without all of the work. No layering is required and it’s prepared in one pan. It’s an easy and comforting dinner on the table in 45 minutes from start to finish!
When it comes to easy and satisfying dinners, I’m all-in… especially when lasagna is involved. This lasagna is simple enough to serve on a busy weeknight and delicious enough to serve to guests on a Saturday night. Pair it with French bread and a side salad for the ultimate Italian dinner!
Ingredients Notes
- I like to use sweet Italian sausage in this recipe because I love the way it tastes with spinach. You can most definitely substitute lean ground beef for the sausage (or use a combination of both).
- You’ll need to use no-boil lasagna noodles (also called “oven ready”). The noodles will need to be broken into about 3 inch pieces.
- Use your favorite jarred or canned pasta sauce.
- I dollop about ½ cup of ricotta cheese on top of the lasagna, but feel free to add more if you’re a ricotta lover!
How to Make Skillet Spinach Lasagna
- Start by cooking the sausage and onion in a skillet until the sausage is cooked and no longer pink, then drain off the fat. Add garlic and cook about 30 seconds.
- Stir in pasta sauce, tomato sauce, water, Italian seasoning, salt and pepper.
- Add the lasagna noodle pieces, then stir to coat noodles with the sauce mixture. Cover and simmer until the noodles are tender.
- Stir in the fresh spinach until it’s slightly wilted, then stir in mozzarella cheese.
- Remove from heat and dollop with ricotta cheese. Cover and let stand for five minutes, then sprinkle with grated Parmesan.
This is such a satisfying and hearty meal on the table in no time… it’s all of the deliciousness of lasagna prepared in one skillet without all the hassle. Enjoy!
More One Pan Pasta Dinners
Skillet Spinach Lasagna
Ingredients
- 1 pound sweet Italian sausage
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (24 ounce) can or jar traditional pasta sauce
- 1 (8 ounce) can tomato sauce
- ½ cup water
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 ounces no-boil lasagna noodles broken into about 3 inch pieces (about 7 noodles)
- 3 cups fresh spinach tightly packed
- 1 ½ cups shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
Instructions
- In a large skillet over medium high heat, cook sausage and onion (crumbling sausage with a wooden spoon as it cooks) until sausage is cooked and no longer pink (about 6 to 7 minutes). Drain off fat.
- Add garlic and cook until fragrant (while stirring), about 30 seconds.
- Stir in pasta sauce, tomato sauce, water, Italian seasoning, salt and pepper.
- Add lasagna noodle pieces. Stir to combine and coat noodles with sauce mixture. Bring to a boil. Reduce heat to medium low (or as needed to maintain a simmer), cover and simmer until lasagna noodles are tender, about 15 to 20 minutes.
- Stir in the spinach until slightly wilted, then stir in the mozzarella cheese.
- Remove from heat and dollop with the ricotta cheese. Cover and let stand 5 minutes.
- Sprinkle with grated Parmesan.
Notes
- Lean ground beef can be substituted for Italian sausage (or a combination of both).
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Easy and DELICIOUS!
This Skillet Spinach Lasagna is absolutely delicious! It’s a regular in my pasta rotation meal planning. Company ask for when they visit!
We just finished dinner, wow, we love this so much! We used impossible (vegan meat) instead of sausage, but I seasoned it as if I was making sausage. We really can’t tell the difference. It’s a hearty lovely meal, and my hubs just had two helpings. Thank you, Amy!
Thank you so much, Susan! Love the way you adapted it and so glad you and your husband enjoyed it!