Best 3 Skillet Spinach Lasagna Recipes
Indulge in a culinary masterpiece that combines the classic flavors of lasagna with the convenience of a skillet. This skillet spinach lasagna is a one-pan wonder that will satisfy your cravings for a hearty and comforting meal. With its layers of tender lasagna noodles, creamy spinach filling, and rich tomato sauce, this dish is a symphony of flavors that will tantalize your taste buds. The addition of spinach adds a vibrant green hue and a boost of nutrients, making it a healthier and more visually appealing lasagna.
This skillet lasagna is not only delicious but also incredibly easy to make. The recipe includes step-by-step instructions and helpful tips to ensure success in your cooking adventure. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is designed to guide you through the process effortlessly.
In addition to the main skillet spinach lasagna recipe, the article offers variations and additional recipes to cater to different tastes and dietary preferences. For those who prefer a vegetarian lasagna, there's a meatless version that still delivers on flavor and satisfaction. If you're looking for a gluten-free option, a recipe using gluten-free lasagna noodles is also provided. And for those who love experimenting with different ingredients, there are recipes for a white spinach lasagna and a roasted vegetable lasagna, each offering unique flavor profiles.
With its user-friendly instructions, enticing photographs, and a variety of recipes to choose from, this article is the ultimate guide to creating a skillet spinach lasagna that will impress your family and friends. So gather your ingredients, heat up your skillet, and embark on a culinary journey that will leave you craving for more.
SKILLET SPINACH LASAGNA
Quick and easy way to make lasagna!
Provided by Sharon Thomas
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
- Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g
SKILLET LASAGNA WITH SPINACH AND SUMMER SQUASH
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato, oozing cheese and just enough squash and spinach to skip salad for the night. Using no-cook lasagna, you can cook this entirely over a low flame, covered. (Use foil if you don't have a lid that fits your pan.) Be sure to start with a well-seasoned cast-iron pan, and never let the tomato sauce boil, which can be hard on your pan and on the flavor of your sauce. If your cast-iron seasoning isn't in tip-top shape, try this in a stainless-steel skillet instead; you'll still get all the depth and aroma, and that same stove-to-table ease that will make this a repeat meal all year long.
Provided by Sarah Copeland
Categories dinner, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.
- While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
- Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 1158 milligrams, Sugar 9 grams
SKILLET MUSHROOM-AND-SPINACH LASAGNA (COUNTRY LIVING)
Steps:
- 1. Preheat oven to 400 degrees. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup Parmesan in a bowl. Season with 1/2 teaspoon each salt and black pepper. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until lightly browned, 5-7 minutes; remove to a bowl. Add 1 tablespoon oil to skillet. Add onion and bell pepper and sauté, stirring occasionally, until tender, 4-6 minutes. Add spinach and garlic and sauté, stirring, until wilted, 2-4 minutes. Add opinion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper. 3. Wipe out skillet and coat with remaining tablespoon oil. Arrange 4 noodles in bottom of skillet, breaking as needed to form a single layer. Top with a third each of vegetable mixture, ricotta mixture and alfredo sauce. Repeat two more times, layering noodles in opposite direction each time. Top with remaining cup cheese blend and 1/4 cup Parmesan. 4. Bake until golden brown, 30 minutes. Served sprinkled with sliced basil.
Tips:
- To ensure the lasagna cooks evenly, use a large skillet that is at least 12 inches in diameter.
- If you don't have a skillet that is large enough, you can cook the lasagna in batches.
- Be sure to brown the ground beef and sausage thoroughly before adding the other ingredients.
- Don't skimp on the spinach! It adds a delicious flavor and texture to the lasagna.
- If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
- Be careful not to overcook the lasagna. It should be cooked until the cheese is melted and bubbly and the noodles are tender but still have a slight bite to them.
- Let the lasagna rest for a few minutes before slicing and serving. This will help the flavors to meld and the lasagna to hold together better.
Conclusion:
Skillet spinach lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover spinach. With its combination of ground beef, sausage, spinach, cheese, and noodles, this lasagna is sure to please everyone at the table. So next time you are looking for a quick and easy dinner idea, give skillet spinach lasagna a try!
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