Spinach Mushroom Skillet Lasagna

Three weeks from today I will be on a plane with my Hubby headed across the ocean to live in Italy for a few months. Let’s just say that I’ve got LOTS to do between now and then, but I don’t want to skimp on home cooking either. That’s where this recipe comes in. Spinach Mushroom Skillet Lasagna is filled with fresh ingredients and is hearty and filling enough that even the most passionate carnivores won’t miss the meat. Lasagna doesn’t have to be limited to cold weather days. You’ll love this vegetarian lasagna that is ready in 30 minutes without ever turning the oven on!



If you don’t typically make your own Marinara, I highly recommend you give it a try. Homemade Marinara gives so much fresh vegetable flavor, and adds a depth to this otherwise simple dish. In a recipe that doesn’t have a lot of ingredients, I feel strongly that you should make those ingredients count. Using the best cheese you can find, and the best marinara you can make will elevate this quick and easy meal so it tastes like you’ve been slaving for hours. I’ve tried this with both homemade and store-bought marinara, and my faithful taste-tester vehemently preferred the version with homemade marinara. I’ve taught him well. Or created a monster…


Spinach Mushroom Skillet Lasagna

Total Time: 40 minutes

Yield: Serves 4-6

Spinach Mushroom Skillet Lasagna


2 tablespoons olive oil

16 ounces sliced fresh mushrooms

5 ounces (about 1 bunch) fresh spinach leaves

3 cloves garlic, minced

Salt and pepper, to taste

8 lasagna noodles, uncooked

4-6 cups marinara (preferably homemade marinara)

8 ounces ricotta

8 ounces fresh mozzarella, sliced or torn into pieces

1/4 cup grated Parmesan


  • Heat the olive oil in a large skillet set over medium heat. Add garlic, mushrooms, and spinach and saute until mushrooms have browned lightly and the spinach is tender.
  • Break each lasagna noodle into 3 pieces and layer the noodles over the mushroom mixture. Top with marinara, and toss noodles gently until they're coated with sauce. Bring to a simmer, cover, and let cook over medium-low heat until noodles are tender, about 15 minutes.
  • Gently fold in the ricotta without mixing it in completely. Top with fresh mozzarella slices. Return cover to the skillet until the cheese has melted.
  • Serve immediately with grated Parmesan.



  1. 2


    This looks great! So the lasagna noodles really cook in the marinara? I would have thought you’d have to pre-cook them! This is fabulous!!!

  2. 3

    Sharon says

    It was yummy, thank you! I did kale and also added carrots. Unfortunately, I think b/c of our altitude (7,000 ft) it cooked in probably 10 mins so at 15, (I was away from the kitchen – argh!!) the bottom veggies burned. This is so easy and fun to make that I’m making it again – and will be more vigilant ;))


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