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Skillet Spinach Lasagna
Skillet Spinach Lasagna is an easy and fast way to make that lasagna you've been wanting on a busy weeknight. It's made even better for you with the addition of fresh spinach.
Course: Main Course
Cuisine: American
Keyword: Lasagna
Author: Lynne
  • 1 93 / 7 Super Lean Ground Beef
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 2 cups chopped fresh baby spinach
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 box Barilla Oven Ready Lasagna Noodles broken
  • 2 cups water
  • 1 14.5- ounce can diced fire roasted tomatoes
  • 1 15- ounce can tomato sauce
  • 2 teaspoons tomato paste
  • 1 - 2 teaspoons sugar depending on taste
  • 1 cup ricotta cheese
  • 8 ounces fresh mozzarella cut into 10 slices
  • 1/4 cup chopped fresh basil
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the onion and minced garlic and sauté until light, about 3 - 5 minutes.
  3. Add the 93 / 7 Super Lean Ground Beef and cook until completely browned. Drain any fat if necessary.

  4. Place the chopped spinach in the pan and stir until spinach has wilted.
  5. Mix in the salt, pepper, oregano and basil.
  6. Preheat the oven broiler to high.
  7. Add the broken lasagna noodles to the pan, followed by the water, tomatoes, sauce, tomato paste, and one teaspoon sugar (add more sugar if desired after tasting).
  8. Stir until well combined and cover.
  9. Reduce heat to medium low and cook for about 8 minutes, stirring occasionally.
  10. Remove from heat and alternately place the mozzarella and ricotta cheese around the pan.
  11. Place the skillet into oven and broil for 3 - 5 minutes, until cheese has melted and bubbles.
  13. Sprinkle with the chopped fresh basil.