Skillet Lasagna
One-pan lasagna with mushrooms and spinach
Equipment
- Skillet
Ingredients
- 1 10 oz box no-cook lasagna noodles we use gluten-free
- 2 16 oz jars alfredo sauce
- 2 tbsp olive oil
- 12 oz mushrooms any kind you like
- 2 cups baby spinach
- 1/2 medium onion, chopped
- 2 tsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp salt
- 8 oz shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Heat oil over medium heat in skillet.
- Add mushrooms to skillet and cook until browned, about 5 minutes.
- Add spinach and cook until wilted, 1-2 minutes. Remove mushrooms and spinach to a bowl.
- Lower heat to medium-low. Add remaining olive oil to skillet. Add onions and garlic to skillet, and cook until onion is softened, about 1-2 minutes.
- Pour alfredo sauce into skillet and stir. Sprinkle with Italian seasoning.
- Place 1/3 of the noodles into the skillet, pressing down into the sauce and breaking to fit if necessary.
- Add 1/3 of the mushrooms and spinach.
- Continue to layer the remaining noodles and mushroom/spinach.
- Adjust heat to low. Cover skillet and cook over low heat until noodles are softened, about 15-20 minutes.
- Remove cover and simmer over low heat for several minutes while checking if noodles are done,
- Add mozzarella cheese and continue to simmer over low heat until cheese is melted.
- Remove from heat; add parmesan cheese.
Notes
Use this method to make variations of this lasagna: try asparagus & alfredo sauce, zucchini & summer squash with marinara sauce, or ground beef / sausage with marinara.