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Overhead view of spinach lasagna in a skillet by a striped napkin.

Skillet Spinach Lasagna

This is the perfect easy dinner when you're craving lasagna, but without all the work!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • 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


  • 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.


  • Lean ground beef can be substituted for Italian sausage (or a combination of both).