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
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