Skillet Lasagna with Spinach and Mushrooms

overhead shot of skillet lasagna in cast iron skillet.

5 from 2 votes

Skillet Lasagna with Spinach and Mushrooms

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.

Prep Time5 mins

Cook Time25 mins

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 550kcal

Author: Ashley Boyd

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.

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