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This lazy skillet lasagna with spinach and mushrooms is the perfect way to sate your mid-week lasagna cravings.

I’m all about using my skillet lately. People often comment on how rustic and beautifully seasoned it is and I can’t help but smile. It’s not meant to be a showpiece, trust me. It looks the way it does because it truly is an ancient piece—one that belonged to my late grandparents. This skillet was present throughout my childhood; it’s seasoned with years of use and a whole lot of sentiment.

Lasagna isn’t often associated with a skillet, but there’s a method to my madness. Have you ever had a mid-week hankering for a solid homemade lasagna? Who hasn’t. But with that, who has the time and energy to prep and layer one of those bad boys on a Wednesday night? Not me. I work from home and I can still say it: NOT ME.

But I can only fend off a craving for so long. (Especially while incubating a demanding human.)

Enter: this effortlessly delicious lazy skillet lasagna with spinach and mushrooms.

Skillet of lasagna with a portion spooned out.

Lazy Skillet Lasagna with Spinach and Mushrooms.

This recipe truly is as gloriously lazy as it sounds. There’s hardly any prep, there’s little cooking time, and the best part—minimal cleanup! You start by sautéing your mushrooms and spinach. Then, you add your diced tomatoes, sauce, and broken lasagna noodles. (Layering? No one has time for that mid-week.) Top it all off with a few dollops of ricotta and a few handfuls of melty cheese, and you’ve got yourself one happy dinner—and a happy family :)

Skillet of ingredients with sauce being poured over.

Skillet prep with noodles and cheese being sprinkled on top.


This recipe is hella easy to adapt. I kept it meatless, but you could add ground meat if you’re into it. You could also sub-in veggies of your choice. Additionally, in this recipe, I’ve used oven-ready lasagna noodles. (Those things are so convenient and SO good!) But if you prefer to use regular ol’ lasagna noodles, pre-cook them like you normally would, tear them into thirds, and place them into the sauce as instructed.

Close up of skillet of lasagna.

Close up of cheesy lasagna being scooped up by spatula.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you.

Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter.

Looking for more convenient skillet meals? Check out my Skillet Pork Chops in Pear and Ginger Sauce and my easy Cast Iron Skillet Pizza!

Here are some more awesome weeknight skillet meals…

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Lazy Skillet Lasagna with Spinach and Mushrooms

This lazy skillet lasagna with spinach and mushrooms is the perfect way to sate your mid-week lasagna cravings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
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  • 1 TBSP olive oil
  • 4.5 oz baby bella or cremini mushrooms, sliced thin (about 2 cups)
  • Kosher salt and cracked black pepper, to taste
  • 1 cup thawed and drained frozen spinach, *See notes for using fresh spinach
  • 14 oz can of diced tomatoes, drained
  • 8-10 oven-ready lasagna noodles, broken into thirds, *See notes for using regular lasagna noodles
  • 24 oz jar of your favorite marinara sauce
  • 1/2 cup drained ricotta cheese
  • 1 cup shredded Italian blend cheese or shredded mozzarella
  • Fresh basil, for garnish


  • Tin foil


  • In the morning, place the ricotta in a strainer over a bowl, or wrapped in cheese cloth in a bowl, and leave it in the fridge for the day. This will drain excess water from the ricotta and prevent a watery lasagna when cooking. If you don't have time to do this, or if you forget, don't fret—1/2 cup of ricotta won't add too much extra water to your lasagna. I just prefer to get that extra water out.
  • Preheat the oven to 375º F.
  • Place the skillet over medium-high heat on the stove and add the olive oil. Once the oil is shimmering, add the mushrooms along with a pinch of salt and pepper. Sauté the mushrooms until they are golden and tender—about 3-5 minutes.
  • Add the spinach and the drained diced tomatoes. Stir and sauté for another minute. Finally, add the marinara and the broken lasagna noodles. Carefully stir the noodles into the sauce and ensure that all of the noodles are covered in sauce so that they cook properly.
  • Spoon small dollops of ricotta over top of the sauce and noodles, then sprinkle the top with the shredded cheese.
  • Cover the skillet with tin foil and bake for 20 minutes, or as per the instructions on the oven-ready noodle package. After 20 minutes, remove the foil, and turn on the broiler. Broil the lasagna for 3-5 minutes or until the cheese is bubbly and starting to turn a nice golden hue. Keep a close eye on it as it broils, since all broilers are different and time will vary.
  • When done, remove the skillet from the oven and place on a heat-resistant surface to set for 5-10 minutes. Garnish with fresh basil leaves, and dig in.


*If you're using fresh baby spinach, tear or roughly chop about 2-3 cups worth of it and add it in with the mushrooms at the sautéing stage until the spinach wilts down.
*If you're using regular lasagna noodles, cook them as per the package's instructions beforehand. Tear them into thirds and add them to the skillet when the recipe calls for the oven-ready noodles.
*Recipe feeds 4-6 people.
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