Skillet Mushroom-And-Spinach Lasagna Recipe

Name: Skillet Mushroom-And-Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces ricotta whole milk; 1/4 cup fresh basil chopped, plus more, sliced, for serving; 1 large egg; 8 ounces cheese shredded six-, Italian blend, divided; 2 ounces Parmesan grated, about 1/2 cup divided; 3 tablespoons EVOO divided; 12 ounces mushrooms coarsely chopped assorted; 1 sweet onion medium, chopped; 1 red bell pepper small, chopped; 5 ounces baby spinach or kale; 2 large garlic cloves finely chopped; 14 1/2 ounces diced tomatoes fire-roasted; 12 no boil lasagna noodles; 10 ounces light alfredo sauce refrigerated

Servings: persons

16 ounces ricotta whole milk
1/4 cup fresh basil chopped, plus more, sliced, for serving
1 large egg
8 ounces cheese shredded six-, Italian blend, divided
2 ounces Parmesan grated, about 1/2 cup divided
3 tablespoons EVOO divided
12 ounces mushrooms coarsely chopped assorted
1 sweet onion medium, chopped
1 red bell pepper small, chopped
5 ounces baby spinach or kale
2 large garlic cloves finely chopped
14 1/2 ounces diced tomatoes fire-roasted
12 no boil lasagna noodles
10 ounces light alfredo sauce refrigerated

1
Preheat oven to 400F. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup parmesan in a bowl. Season with 1/2 tsp each salt and pepper.
2
Heat 1 tbsp EVOO in a large skillet over medium-high heat. Add mushrooms and saute, stirring occasionally, until lightly browned, 5-7 minutes; remove to a bowl. Add 1 tbsp EVOO to skillet. Add onion and bell pepper and saute, stirring occasionally, until tender 4-6 minutes. Add spinach and garlic and saute, stirring, until wilted, 2-4 minutes. Add onion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper.
3
Wipe out skillet and coat with remaining EVOO. Arrange 4 noodles in bottom of skillet, breaking as needed to form a single layer. Top with a third each of vegetable mixture, ricotta mixture, and Alfredo sauce. Repeat two more times, layering noodles in opposite direction each time. Top with remaining cup cheese blend and parmesan.
4
Bake until golden brown, 30 minutes. Serve sprinkled with sliced basil.

1648

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces ricotta whole milk, 1/4 cup fresh basil chopped, plus more, sliced, for serving, 1 large egg, 8 ounces cheese shredded six-, Italian blend, divided, and more.

Yes, Skillet Mushroom-And-Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Mushroom-And-Spinach Lasagna

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