This stovetop, one-pan Skillet Lasagna with Spinach and Mushrooms is packed with delicious flavors from hearty tomato sauce, plant-based ground meat, spinach, mushrooms, lots of spices and ricotta cheese.
Pasta is the ultimate comfort food in my book and lasagna would have to be my favorite way to have pasta. You can't go wrong with traditional baked lasagna, but this stovetop version is equally as hearty and delicious and convenient enough to be prepared on a weeknight!
What I love about this Skillet Lasagna dish:
- There is no need to cook the noodles separately.
- There is no layering involved
- Everything comes together in one pan in about 30 minutes!
What You Need to Make Skillet Lasagna with Spinach and Mushrooms
- Extra virgin olive oil
- 1 small yellow onion
- 8 oz package of sliced baby bella mushrooms. White mushrooms work as well.
- 3 cloves garlic
- 1 lb plant-based ground meat or ground beef, chicken or turkey
- Salt + cracked black pepper
- Garlic powder
- Herbs de provence or Italian seasoning
- Red pepper flakes (optional)
- 1 24 oz jar pasta sauce
- Worcestershire sauce (optional)
- Balsamic vinegar (optional)
- Brown sugar (optional)
- 8 oven-ready lasagna noodles
- 2 cups packed baby spinach leaves
- Shredded mozzarella cheese
- Ricotta cheese
- Fresh basil leaves for garnish
How to Make Stovetop Lasagna with Spinach and Mushrooms
Heat olive oil in a large, deep skillet over medium-high heat. I used a 12-inch cast iron skillet.
Add onion and mushrooms and cook until onion begins to soften, about 2-3 minutes. Add garlic and cook until fragrant, about another minute.
Add plant-based ground meat and break up with a wooden spoon. I used Impossible Foods Plant-Based Meat - you can also use ground beef, turkey or chicken.
Season meat and veggies with salt, black pepper, garlic powder, herbs de provence or Italian seasoning and red pepper flakes. Cook until meat is browned, stirring regularly.
Add pasta sauce, water, worcestershire sauce, balsamic vinegar and brown sugar to skillet and stir to combine. Add lasagna noodles and give everything another good stir. Season with more salt and pepper to taste.
Lower temperature to medium-low and simmer until noodles have reached al dente and sauce has thickened, stirring occasionally. This should take 15-20 minutes. Add more cooking time as needed until lasagna noodles reach your desired consistency.
Once pasta is cooked to your liking, add spinach and cook until wilted. Remove the pan from heat and top with shredded mozzarella.
In a small bowl, combine ricotta with milk, salt and pepper. Add dollops of ricotta on top of lasagna. Garnish with fresh basil if desired and enjoy!
This Skillet Lasagna can be stored in an airtight container in the fridge for the up to five days and reheats wonderfully in the microwave.
You Will Also Love This Cheesy Stuffed Shells Recipe!
Skillet Lasagna with Spinach and Mushrooms
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 small yellow onion diced
- 8 oz package baby bella mushrooms sliced
- 3 cloves garlic minced
- 1 lb plant-based ground meat or ground beef, chicken or turkey
- salt + cracked black pepper to taste
- 2 teaspoons garlic powder
- 2 tablespoons herbs de provence or Italian seasoning
- ¼-½ teaspoon red pepper flakes optional
- 1 24 oz jar pasta sauce
- 1 ½ cups water
- 2 tablespoons worcestershire sauce optional
- 2 tablespoons balsamic vinegar optional
- 1 tablespoon brown sugar optional
- 8 oven-ready lasagna noodles broken into about 1-inch pieces
- 2 cups baby spinach leaves packed
- ¾ cup shredded mozzarella
- ½ cup ricotta cheese
- fresh basil leaves for garnish
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. I used a 12-inch cast iron skillet.
- Add onion and mushrooms and cook until onion begins to soften, about 2-3 minutes. Add garlic and cook until fragrant, about another minute.
- Add plant-based ground meat and break up with a wooden spoon. I used Impossible Foods Plant-Based Meat. You can also use ground beef, turkey or chicken.
- Season meat and veggies with salt, black pepper, garlic powder, herbs de provence or Italian seasoning and red pepper flakes. Cook until meat is browned, stirring regularly. Drain excess fat if necessary.
- Add pasta sauce, water, worcestershire sauce, balsamic vinegar and brown sugar to skillet and stir to combine. Add lasagna noodles and give everything another good stir. Season with more salt and pepper to taste.
- Lower temperature to medium-low and simmer until noodles have reached al dente and sauce has thickened, stirring occasionally. This should take 15-20 minutes. Add additional cooking time as needed until lasagna noodles are cooked to your liking.
- Once pasta is cooked to your liking, add spinach and cook until wilted. Remove the pan from heat and top with shredded mozzarella. Add dollops of ricotta on top of lasagna. Garnish with fresh basil if desired and enjoy!
Carie
Delicious! So easy and quick for a weeknight meal. I used Italian sausage and I didn’t have oven ready noodles so I just made regular noodles separately and added them after. Because of this I didn’t add the 1.5 cups of water while cooking but instead added pasta water after to thin out a bit. The brown sugar, Worcestershire, and balsamic vinegar make it. They’re a must! Thanks for such a great recipe!!
Ashley Boyd
Thank you for the kind and thoughtful comment Carie! I'm happy you enjoyed the skillet lasagna.