One-Skillet Mushroom & Spinach Lasagna Bake
This One-Skillet Mushroom & Spinach Lasagna Bake is a quick, comforting twist on classic lasagna with savory mushrooms, fresh spinach, and creamy cheeses.
Servings: 4 servings
Ingredients
- 9 pieces Lasagna noodles regular or no-boil
- 2 tablespoons Olive oil for sautéing
- 1 small Onion diced finely
- 3 cloves Garlic minced
- 8 ounces Mushrooms sliced, cremini or white button
- 4 cups Fresh spinach packed, baby spinach
- 15 ounces Ricotta cheese creamy and mild
- 1 large Egg to bind ricotta mixture
- 2 cups Mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 24 ounces Marinara sauce 1 jar
- to taste Salt and pepper
- to garnish Fresh basil
Instructions
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.
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.
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.
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.
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.
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.
Equipment
- Large skillet (oven-safe)
- Mixing Bowls
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Oven mitts
Notes
- Use no-boil noodles to skip the boiling step and save time.
- Make ahead and refrigerate for up to 3 days; reheat before serving.
- Freeze portions for up to 2 months, thaw overnight before reheating.