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?Print
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
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
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!
- Serving Size: 1 serving
- Calories: 492
- Sugar: 4g
- Sodium: 412.5mg
- Fat: 19.2g
- Carbohydrates: 57g
- Protein: 25.5g
Keywords: skillet lasagna