Skillet Lasagna (Edit recipe)

If you find yourself with a few extra lasagna noodles (am I the only one who doesn’t use the whole box when making lasagna?) or you just want an easy and quick meal, this skillet lasagna is for you.

As most of my recipes, this is customizable to what you have and your diet preferences. Add ground beef, plant based crumbles, more or less veggies…make it yours, but make it because ooooo she good.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	790
Fat:	31 g
Carbohydrates:	90 g
Protein:	47 g
Cholesterol:	111 g
Sodium:	1034 mg
Fiber:	9 g
Sugars:	3 g
Calculated for total recipe.

by joyfuleatsnbeats

Serves: 3-4

Ingredients

0.25 whole Onion, chopped
2 whole Garlic, chopped
1.5 cup Broccoli, chopped (fresh or frozen)
2 cup Spinach
1.5 cup Marinara Sauce
1.25 cup Water
1 cup Ricotta
1 cup Mozzarella Cheese, shredded
6 whole No-Boil Lasagna Noodles
1 pinch Sea Salt
1 Tbsp fresh Basil, chopped

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauté chopped onion in a skillet and season with salt.
Add garlic and cook for 30 seconds before adding in broccoli and spinach. Let spinach wilt a bit and add sauce and water.
Bring to a boil and turn down to medium low heat.
Add lasagna noodles (break them up into desired sized pieces) and cover for 10 min.
After 10 min, give it a stir and add water if it looks dry (I didn’t need to). Dollop ricotta around the pan and sprinkle your cheese on top.
Cook for another 8 minutes covered and 2 minutes uncovered. If using fresh basil, add it now.