This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare!
As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight cooking, and 2) one pot meals are the best way to do this. Since these revelations, I have become somewhat fixated by one pot meals, especially this creation: the one pot lasagne!
Actually, to be technically correct I suppose we should call it a one SKILLET lasagne. Imagine, all of the hearty comfort of classic lasagne, but approximately 60% less time spent on clean up. I know, almost too good to be true. I was first turned on to the skillet lasagne with this lovely recipe, but I wanted to come up with an alternative for the colder seasons. After dabbling with a couple of different recipes, spinach and mushroom was the clear winner.
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 450g/16oz mushrooms, sliced
- 450g/16oz frozen chopped spinach, defrosted and the extra moisture squeezed out
- 2 tsp italian seasoning
- pinch red pepper flakes (optional)
- ¼ tsp salt
- 225g/8oz uncooked lasagne sheets, broken into thirds
- 2 800g/28oz tins of chopped tomatoes
- 2 cups low sodium vegetable stock
- 1 cup whole milk ricotta
- 1½ cups grated cheddar cheese (or whatever cheese you like!)
- Finely chopped basil leves for topping (optional)
- Heat olive oil in large skillet over a medium heat, add onions, and cook for a few minutes until they start to soften. Add garlic and cook for a minute more.
- Add the mushrooms, italian seasoning to the skillet, along with a good pinch of salt. Give everything a good stir, and pop a lid on the pan. Cook for about 3 minutes until the mushrooms release liquid. Add the spinach to the pan and stir to evenly distribute. Lay the broken lasagne sheets over the top of the spinach mushroom mixture, and then pour the tomatoes and stock over the top. Put the lid back on the skillet, and bring the mixture to a boil.
- Reduce the heat, and simmer for about 20 minutes, stirring frequently, until the lasagne sheets are cooked and tender. If the mixture starts to look a little dry at any point, add a splash of water or stock to the pan.
- Remove the pan from the heat, and drop little blobs of ricotta evenly over the mixture. Sprinkle the cheddar cheese on top of the ricotta and return the lid to the pan. Let the lasagne sit for ten minutes until the cheese has melted
- (Optional Step)- Preheat your grill/broiler and put your skillet underneath to brown and bubble up
- Sprinkle basil leaves over the lasagne, and serve.
Adapted from this recipe.
This is a pretty adaptable dish, we have made it with fresh kale, but I suspect any left green will do the trick.