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    Pink Owl Kitchen » Main Courses » Skillet Lasagna with Spinach and Mushrooms

    Skillet Lasagna with Spinach and Mushrooms

    Published: May 17, 2021 · Modified: Feb 22, 2022 by Ashley · This post may contain affiliate links

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    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.

    Jump to Recipe Print Recipe
    overhead shot of skillet lasagna in cast iron skillet.

    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!
    side angle shot of skillet lasagna in cast iron skillet.

    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
    side angle shot of skillet lasagna in cast iron skillet.

    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.

    overhead shot of skillet lasagna in cast iron skillet.

    You Will Also Love This Cheesy Stuffed Shells Recipe!

    overhead shot of skillet lasagna in cast iron skillet.

    Skillet Lasagna with Spinach and Mushrooms

    Ashley
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Course Main Course
    Cuisine American, Italian
    Servings 6 servings
    Calories 550 kcal

    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!

    Notes

    The worcestershire sauce, balsamic vinegar and brown sugar are optional ingredients since we are using a pre-made tomato sauce but they add wonderful flavor and depth to the dish. I highly recommend trying these ingredients in this lasagna if you have them on hand.

    Nutrition

    Sodium: 810mgCalcium: 134mgSugar: 11.7gFiber: 6.5gCholesterol: 88mgCalories: 550kcalSaturated Fat: 4.2gFat: 18gProtein: 28.3gCarbohydrates: 67.9gIron: 5mg
    Keyword easy pasta recipes, lasagna, one pan dinner, one pan meal, skillet lasagna
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! Don't forget to leave a star rating and review!

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    Ashley Boyd - creator of Pink Owl Kitchen

    Hi! I'm Ashley.

    I'm Ashley, go-to chef and hostess for huge family gatherings, new mom of a beautiful baby boy, and creator behind Pink Owl Kitchen. All of our recipes are influenced by my Southern upbringing and feature fresh, seasonal ingredients to bring families together around the dinner table more.

    Learn more about me →

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