One-Skillet Mushroom & Spinach Lasagna Bake

If you’re craving all the comforting flavors of classic lasagna but dread the lengthy prep and multiple pans, this One-Skillet Mushroom & Spinach Lasagna Bake is exactly what you need. It’s a streamlined, delicious twist on traditional lasagna, layering tender noodles, savory mushrooms, bright spinach, and creamy cheeses—all cooked together in one skillet for minimal cleanup. Whether it’s a busy weeknight or a casual weekend dinner, this dish delivers hearty satisfaction without any fuss.

Why It Deserves a Spot

This recipe stands out because it combines convenience and flavor in a single dish. Using just one skillet means you save time on washing dishes and stay focused on enjoying your meal. The mushrooms add a deep, earthy richness while the spinach contributes a fresh, vibrant note that balances the creamy ricotta and mozzarella. Plus, the baked layers meld beautifully with marinara sauce, creating a cozy, homestyle meal everyone will love.

If you appreciate recipes that are straightforward yet elegant, this bake fits the bill perfectly. It’s also a fantastic way to sneak in greens for picky eaters, making it a win-win for families. And when paired with Easy Garlic Bread, it turns into a full Italian-inspired feast that’s sure to impress.

Your Shopping Guide

When gathering ingredients for this One-Skillet Mushroom & Spinach Lasagna Bake, here’s what you’ll want to pick up:

• Lasagna noodles – 9 regular or no-boil noodles. Regular noodles will need boiling before layering.
• Olive oil – for sautéing the veggies and adding flavor.
• Onion – 1 small, diced finely to blend into the sauce and filling.
• Garlic – 3 cloves, minced to infuse every bite with aroma.
• Mushrooms – 8 ounces, sliced. Cremini or white button mushrooms work great.
• Fresh spinach – 4 cups, packed. Baby spinach is tender and easy to work with.
• Ricotta cheese – 15 ounces, creamy and mild, the perfect base for the filling.
• Egg – 1 large, to bind the ricotta mixture.
• Mozzarella cheese – 2 cups shredded for that gooey, melty texture.
• Parmesan cheese – 1 cup grated, sharp and nutty for a flavorful finish.
• Marinara sauce – 1 jar (24 ounces). Choose your favorite brand or homemade for extra freshness.
• Salt and pepper – to taste, enhancing all the natural flavors.
• Fresh basil – for garnish, adding a fragrant herbaceous touch.

Tools & Equipment Needed

To make this recipe a breeze, you’ll need:

• Large skillet – preferably oven-safe, at least 10-12 inches in diameter.
• Mixing bowls – for combining the ricotta and egg mixture.
• Wooden spoon or spatula – to sauté veggies and mix ingredients.
• Knife and cutting board – for chopping onion, garlic, mushrooms, and basil garnish.
• Measuring cups and spoons – to ensure accurate ingredient portions.
• Oven mitts – for safely handling the hot skillet when transferring to the oven.

Method: One-Skillet Mushroom & Spinach Lasagna Bake

Step 1: Prepare Your Noodles

Start by boiling the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking, then set aside.

Step 2: Sauté the Vegetables

Heat the olive oil in your large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Toss in the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, around 5-6 minutes. Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Step 3: Mix the Ricotta Filling

In a mixing bowl, combine the ricotta cheese with the egg, half of the shredded mozzarella, and half of the grated Parmesan. Season with a pinch of salt and pepper and mix until smooth and well blended.

Step 4: Assemble the Lasagna Layers

Spread a thin layer of marinara sauce over the sautéed vegetables in the skillet. Lay three lasagna noodles on top, breaking them to fit if necessary. Dollop half the ricotta mixture evenly over the noodles, then spoon more marinara sauce on top. Repeat the layers once more: noodles, ricotta mixture, and marinara. Finish with a final layer of noodles and the remaining marinara sauce. Sprinkle the leftover mozzarella and Parmesan evenly over the top.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Cover the skillet with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

Once out of the oven, let the lasagna bake rest for 5 minutes. Garnish with fresh basil leaves before slicing and serving. This dish pairs wonderfully with the creamy side of Creamy Garlic Spinach Orzo for a vibrant meal.

Fit It to Your Goals

• Vegetarian-friendly: This recipe features only plant-based veggies and cheeses.
• Meal prep ready: Make ahead and refrigerate for up to 3 days; just reheat before serving.
• Family-friendly: A comforting dish that even picky eaters tend to love.
• Quick weeknight dinner: Ready in under an hour with minimal cleanup.
• Gluten option: Swap regular noodles for gluten-free lasagna noodles if needed.

Flavor Logic

This One-Skillet Mushroom & Spinach Lasagna Bake balances earthy, creamy, and tangy flavors beautifully. The mushrooms offer a meaty texture and umami depth that complements the mild ricotta and stretchy mozzarella cheeses. Fresh spinach adds a slight bitterness and freshness that cuts through the richness. The marinara sauce ties everything together with its tomato sweetness and a hint of garlic and herbs. Topping it all with Parmesan gives a subtle sharpness and a golden crust that’s irresistibly inviting.

Keep It Fresh: Storage Guide

To store your lasagna bake, allow it to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days. When ready to enjoy, reheat individual slices in the microwave or warm the whole skillet in a 350°F (175°C) oven until heated through. For longer storage, you can freeze portions for up to 2 months—wrap tightly in foil and thaw overnight in the fridge before reheating.

Troubleshooting Q&A

Can I use no-boil lasagna noodles for this recipe?

Yes! If you use no-boil noodles, skip the boiling step. Just make sure there’s enough sauce and moisture in the skillet to soften the noodles as they bake.

My skillet isn’t oven-safe. What can I do?

If your skillet can’t go in the oven, you can assemble the lasagna in a baking dish instead. Simply transfer the sautéed vegetables and sauce to the dish, layer as usual, and bake covered.

How do I prevent the lasagna noodles from sticking together?

After boiling, rinse the noodles under cold water and drizzle a little olive oil over them. This helps keep them separate and easier to layer.

Can I add other vegetables to the bake?

Absolutely! Diced zucchini, bell peppers, or even roasted eggplant would be delicious additions. Just sauté them with the mushrooms for the best texture and flavor.

Try These Next

• Creamy Garlic Spinach Orzo – A luscious side that pairs perfectly with pasta bakes.
• Garlic Parmesan Tomato Casserole Gratin – Another comforting, cheesy vegetable dish to serve alongside.
• Easy Garlic Bread – A must-have accompaniment for soaking up every last bit of marinara sauce.

Bring It Home

This One-Skillet Mushroom & Spinach Lasagna Bake is proof that you can enjoy the flavors of classic lasagna with half the effort and a whole lot of love. It’s perfect for anyone looking to simplify mealtime without sacrificing taste or comfort. The harmonious blend of mushrooms, spinach, and cheeses baked to bubbly perfection will quickly become a staple in your dinner rotation. Invite friends or family over, pair it with some crunchy garlic bread, and celebrate good food made easy.

Share on Pinterest