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.
Reduce heat to medium and add marinara and water. Bring to boil, scraping up the bottom of the pan with a silicone spoon.
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.
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.
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.
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Frequently Asked Questions:
Can I Use Cottage Cheese?
Yes. I recommend using an equal amount of full fat cottage cheese, but low fat cottage cheese can be substituted to reduce calories. Alternatively, use softened, cubed regular or light cream cheese.
Can Gluten Free Noodles Be Used?
Yes. Check the package for cooking times. Gluten free noodles also have a tendency to stick together more, so occasionally stir the sauce, breaking up noodle chunks. Since gluten free lasagna noodles tend to get mushy fast, cook them to just al dente.
Can I Use Different Pasta?
Yes. Substitute bow tie pasta, rotini, or penne for the lasagna noodles. You will need 3 cups of dry pasta.
Making Vegetarian Skillet Lasagna
Instead of using Italian sausage, substitute 2-3 cups of chopped veggies, such as mushrooms, onions, or peppers. Sauté in a splash of olive oil until tender, then season with salt and pepper.
Add the marinara and water and bring to a boil. Add noodles, cover, and lower heat to a simmer. Cook for 15 minutes, or until noodles are al dente.
Increase spinach to 6 cups and finish the recipe as written with ricotta, parmesan, and mozzarella.