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Home » Recipes » Dinner Recipes » 30 Minute Skillet Spinach Lasagna

Last updated on May 25, 2018. Originally posted on January 16, 2015 By Maryea / 25 Comments

30 Minute Skillet Spinach Lasagna

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You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe! You thought lasagna could never be part of your weeknight dinner plan, didn’t you?  Get ready to welcome a healthy vegetarian lasagna to your weeknight dinner table, folks.  This lasagna was actually ready in 27 minutes, start to finish, but 27 Minute Skillet Lasagna just didn’t have the same ring to it.

I made my first skillet lasagna last summer with fresh tomatoes and it was wonderful.  This time I grabbed a jar of organic marinara sauce and it was even easier.  I can’t believe I’ve held out this long before showing you how quick and no-fuss lasagna can be.  I guess I just figured winter was a better time to showcase a lasagna recipe than summer.  Forgive me?

You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe! I used these no-boil whole wheat lasagna noodles for this.  I’ve not tried this with regular noodles, but you would probably have to boil them first.  Not the hugest deal, but I love the minimal effort required with the no-boil noodles. Like I said, lasagna ready in 27 minutes.  Minimal ingredients. One pan only.  Winner winner weeknight dinner.

You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe! This recipe uses spinach, but I’ve done this with other vegetables and it works.  Spinach is my favorite, though, so I suggest you go with it! This isn’t as neat and layered as regular lasagna, but who cares?You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe! It was definitely a challenge trying to scoop it out of the pan and make it look pretty for a picture.  Messy food is delicious food, don’t you agree?

You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe! All right, it’s recipe time! I hope you love this one!

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You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe!

30 Minute Skillet Spinach Lasagna


  • Author: Betty Davies
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe
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Description

You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version–one of the best vegetarian lasagnas I’ve ever tasted! Great recipe!


Ingredients

Scale

1 tablespoon oil

1 small onion, finely diced

2–3 garlic cloves, minced

8 ounces (about 8 cups) baby spinach, coarsely chopped

1 24-0unce jar marinara sauce

9 no-boil lasagna noodles, broken into thirds

1/2 cup grated parmesan cheese

1/2 cup ricotta cheese

1 cup shredded mozzarella cheese


Instructions

Preheat the oven to 425 degrees. In a 10-inch or larger cast iron or other oven-safe skillet, heat your oil over medium heat.  Add the onions and garlic and sautee until soft, about 5 minutes.  Add the spinach and continue to sautee until the spinach is wilted, a few minutes more.

Add the marinara sauce to the pan.  Next, add your lasagna noodles one at a time.  Make sure you bury the noodles in the sauce each time so that every noodle is covered with sauce.

Sprinkle the mixture with the parmesan cheese.  Next, add the ricotta cheese (I just scoop it and drop it on top–you don’t have to worry about spreading it out).  Finally, top the whole thing with the mozzarella cheese.

Put the lasagna in the preheated oven and bake, uncovered, for 15 minutes.  Allow to set for about 10 minutes and then serve.  Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: main meal
  • Cuisine: American / Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 492
  • Sugar: 4g
  • Sodium: 412.5mg
  • Fat: 19.2g
  • Carbohydrates: 57g
  • Protein: 25.5g

Keywords: skillet lasagna

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You can welcome lasagna to your weeknight dinner table with this 30 MINUTE skillet lasagna! It seriously was ready in LESS than 30 minutes, start to finish. This is a spinach version--one of the best vegetarian lasagnas I've ever tasted! Great recipe!

 

 

 

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Filed Under: Dinner Recipes

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Comments

  1. SarahN says

    January 4, 2016 at 1:53 am

    I made this tonight – yummo! I made sure I bought all solid cheeses and grated them myself (which I think helps!) It was a bit more watery, so next time I’d simmer for longer. The meat lover ate it (acknowledging it’s good when he doesn’t have to cook!) Thanks for the recipe.

    Reply
    • Maryea says

      January 5, 2016 at 6:50 am

      I love hearing when meat lovers eat vegetarian dinners happily. 🙂

      Reply
  2. eve says

    June 30, 2015 at 6:22 pm

    I just made this and it’s REALLY good! Easy and delicious–my kind of meal!!

    Reply
    • Maryea says

      July 1, 2015 at 7:52 am

      Thanks for letting me know Eve. I’m really glad you liked this!

      Reply
  3. Jeri Peratis says

    June 5, 2015 at 1:36 pm

    Wow, I wish this was in my oven right now!! But today I’m working on the Quinoa and Sweet Potato Enchilada Pie. I will definitely be trying this Lasagne recipe soon! Thanks for posting!! Have a good weekend!

    Reply
    • Maryea says

      June 7, 2015 at 2:54 pm

      Oooh two of my favorites! 🙂 I hope you love them both!

      Reply
  4. Jules says

    April 18, 2015 at 8:28 pm

    i don’t have an oven safe skillet, can I use a Pyrex? Would that still work? thanks, can’t wait to try!

    Reply
    • Maryea says

      April 19, 2015 at 10:09 pm

      Yes, you would just have to transfer it from the skillet to the Pyrex. Not quite as easy, but definitely do-able!

      Reply
  5. Natalie says

    January 25, 2015 at 8:01 pm

    We made this tonight and absolutely LOVED it! My husband and I devoured about 1/2 of it and I am sure we will enjoy the leftovers just as much. I added a sautéed zucchini and a little extra sauce. So yummy!

    Reply
    • Maryea says

      January 25, 2015 at 8:35 pm

      I’m so glad to hear it! Thanks for letting me know. 🙂

      Reply
  6. Elizabeth says

    January 20, 2015 at 12:21 pm

    Going to have to try this. Will have to add some type of meat though, if I serve anything vegetarian I get a a LOOK from Chris. That’s why his pinto beans always has ham in it. 🙂

    Reply
    • Maryea says

      January 20, 2015 at 5:10 pm

      Tim was that way in the beginning. He’s adapted. 🙂

      Reply
    • Maryea says

      January 20, 2015 at 5:11 pm

      I should add I think this would work great with ground beef or ground turkey.

      Reply
  7. Molly Deardorff says

    January 20, 2015 at 9:50 am

    Can’t wait to try this = looks great. I just wanted to comment on your note about ‘no-boil’ lasagna noodles. I have used regular lasagna noodles for years without boiling them (in other recipes), by just mixing 1/2 cup of water into the marinara sauce first. I can’t see why this technique wouldn’t work in this recipe either, although I would probably want to increase the cooking time by maybe 5 minutes.

    Reply
    • Maryea says

      January 20, 2015 at 10:27 am

      Great to know! Thanks so much, Molly. That’s perfect as I have to order the no-boil whole wheat noodles from Amazon as they don’t sell them in my area. I’ll try that next time I make this!

      Reply
  8. Tracy says

    January 18, 2015 at 3:23 am

    So the noodles just kind of pile up in one big layer? I’m excited to try this. We will probably use cottage cheese instead of ricotta, just a personal preference. Thanks!

    Reply
    • Maryea says

      January 19, 2015 at 7:06 am

      Yes, basically. You sort of layer them on top of each other, depending on how big your pan is. As long as they are all covered in sauce, you’ll be good! Let me know how it goes! 🙂

      Reply
  9. Mryjhnsn says

    January 17, 2015 at 6:47 am

    Oh I have to try this! Thanks for sharing!

    Reply
  10. Earl-Leigh says

    January 16, 2015 at 5:03 pm

    Yay, I’m going to dive into some of this soon. Looks amazing!

    Reply
    • Maryea says

      January 16, 2015 at 9:32 pm

      I hope you love it as much as we do!

      Reply
  11. Jillian says

    January 16, 2015 at 4:14 pm

    This is my kind of recipe! I can’t wait to try it. I made your stuffed bell pepper soup this week and it was so delicious. Austin wasn’t prepared to like it and he loved loved loved it!

    Reply
  12. Kristen Kelly says

    January 16, 2015 at 2:26 pm

    Yum! I am always a fan of meatless lasagnas! Only 30 minutes too? I’m sold! Will definitely be trying this recipe out!

    Reply
    • Maryea says

      January 16, 2015 at 9:47 pm

      Oh good! I hope you love it. 🙂

      Reply

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