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Fork lifting a bite of pasta and spinach from a cast iron skillet

Skillet Lasagna with Spinach

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Cuisine: Italian American


You want the cheesy comfort of lasagna, but your family is getting hangry. Vegetarian skillet lasagna with spinach saves the day: one pan + 30 minutes = your new go-to!



  • 1/2 yellow onion, diced
  • 1 tsp olive oil
  • 40 oz pasta sauce
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 c. campanelle pasta
  • 1 c. lowfat ricotta
  • 1/2 cup fresh basil
  • 6 oz baby spinach
  • 1 cup shredded mozzarella


  1. In a large skillet, heat oil over medium-high heat.
  2. Add diced onions and saute until transparent.
  3. Add tomato sauce, water, garlic and Italian seasonings. Stir to combine.
  4. Add pasta to the tomato sauce mixture. 
  5. Cover. Reduce heat to medium. Simmer for 20 minutes, stirring occassionally.
  6. Add ricotta to the skillet. Top with spinach. (It will look like a huge pile, but quickly reduces in size). 
  7. Stir the mixture gently, folding the raw spinach leaves into the hot pasta. 
  8. Once well combined, add mozzarella and stir.


Vegetarian: This recipe is vegetarian.

Vegan: For vegan skillet lasagna, substitute vegan “cheeze” for ricotta and mozzarella. I recommend Miyokos Mozz.

Gluten-Free: I have not tested this recipe by substituting gluten-free pasta. However, it may work similarly. I would stir and check the pasta more frequently for doneness. 

Keywords: skillet lasagna, vegetarian skillet lasagna