Easy Skillet Lasagna with Ricotta and Spinach

Easy Skillet Lasagna takes one pot and 30 minutes to make a flavorful weeknight dinner with Italian sausage, spinach, creamy ricotta, and gooey cheese.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

½ tablespoon olive oil
1 pound (538.64 g) bulk sweet Italian sausage
24 ounce (680.39 g) jar marinara
2 cups (500 g) water
9 (9) uncooked lasagna noodles (regular or gluten free) broken into large pieces
4 cups (120 g) (about 2.5 ounces) fresh spinach, roughly chopped
½ cup (50 g) freshly grated Parmesan
½ cup (123 g) part-skim ricotta
1 cup (112 g) shredded mozzarella
fresh basil, for garnish

Instructions

Heat olive oil in a large, deep skillet over medium-high heat. Add sausage and cook, breaking up with a spoon until cooked through, about 5 minutes.
½ tablespoon olive oil, 1 pound bulk sweet Italian sausage
Reduce heat to medium and add marinara and water. Bring to boil, scraping up the bottom of the pan with a silicone spoon.
24 ounce jar marinara , 2 cups water
Add uncooked lasagna noodles and stir to combine. Lower heat to a simmer, cover, and cook until noodles are cooked al dente, about 15 minutes. Occasionally lift lid to gently stir and toss lasagna noodles, making sure they are submerged in sauce and not sticking to each other.
9 uncooked lasagna noodles (regular or gluten free)
Remove cover and add spinach, handfuls at a time. Stir spinach into sauce until it wilts then add more. Stir in parmesan cheese and ricotta.
½ cup freshly grated Parmesan, 4 cups (about 2.5 ounces) fresh spinach,, ½ cup part-skim ricotta
Immediately top skillet lasagna with mozzarella. Cover with lid, turn off heat, and let sit for a few minutes, or until cheese is melted. Alternatively, if using an oven safe pan, place skillet under broiler for 1-2 minutes to melt cheese. Garnish with basil.
1 cup shredded mozzarella

Nutrition