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?
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.
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?
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?
All right, it’s recipe time! I hope you love this one!
30 Minute Skillet Spinach Lasagna
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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: main meal
- Cuisine: American / Italian
Ingredients
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!
Nutrition
- Serving Size: 1 serving
- Calories: 492
- Sugar: 4g
- Sodium: 412.5mg
- Fat: 19.2g
- Carbohydrates: 57g
- Protein: 25.5g
Keywords: skillet lasagna
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.
I love hearing when meat lovers eat vegetarian dinners happily. 🙂
I just made this and it’s REALLY good! Easy and delicious–my kind of meal!!
Thanks for letting me know Eve. I’m really glad you liked this!
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!
Oooh two of my favorites! 🙂 I hope you love them both!
i don’t have an oven safe skillet, can I use a Pyrex? Would that still work? thanks, can’t wait to try!
Yes, you would just have to transfer it from the skillet to the Pyrex. Not quite as easy, but definitely do-able!
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!
I’m so glad to hear it! Thanks for letting me know. 🙂
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. 🙂
Tim was that way in the beginning. He’s adapted. 🙂
I should add I think this would work great with ground beef or ground turkey.
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.
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!
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!
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! 🙂
Oh I have to try this! Thanks for sharing!
Yay, I’m going to dive into some of this soon. Looks amazing!
I hope you love it as much as we do!
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!
Yum! I am always a fan of meatless lasagnas! Only 30 minutes too? I’m sold! Will definitely be trying this recipe out!
Oh good! I hope you love it. 🙂