Monday Meal: Skillet Spinach Lasagna

I made this recipe ahead of time. While I tasted it when it was done, it’s better after it sits for a while…as are most pasta dishes.

Skillet Spinach Lasagna


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 tsp minced garlic
  • 2 cans Italian diced tomatoes, drained
  • 1/4 c tomato sauce
  • 1/4 tsp black pepper
  • 1 tsp sea salt
  • 1/2 c skim ricotta cheese
  • 1/2 c part skim mozzarella cheese
  • 3 Tbsp Parmesan cheese
  • 7 whole wheat lasagna noodles, broken into thirds & fully cooked
  • 1 bag fresh baby spinach


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, spinach salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes. You might want to cover the mixture so the spinach wilts down quicker.
  2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Cook about 2 more minutes, or until mixture is thick.

Yields: 5 servings

Looks terrible, tastes amazing

Looks terrible, tastes amazing


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