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Meatless Skillet Lasagna

  • Author: Rosalynn Daniels



2tbs Olive Oil

1 White Onion (diced)

4oz Mushrooms of choice (sliced)

12oz Frozen Spinach 

2tsp salt

2tsp pepper

1tsp oregano

2tsp dried basil

4 Garlic Cloves (diced)

Cheese Mixture

15oz Ricotta

1/4c Fresh Basil (chopped)

1c Parmesan 

1/2tsp Salt

1/2tsp Pepper

Meatless Options

1lb Plant base ground meat

1lb Plant base Italian sausage


2lbs Cooked lentils

12oz Lasagna Noodles (not cooked)

6c Your favorite Marina Sauce


In a bowl, mix ricotta, parmesan, basil, salt, and pepper. Sit to the side.

In an extra large skillet heat olive oil over medium heat.

Sauté onion and mushrooms until onions begin to become translucent.

Stir in plant based meat or lentils and frozen spinach to the pan.

Cook until for about 10-15 minutes, or until plant based meat and frozen spinach is fully cooked.

Stir in 2c of marinara sauce.

Break 4-5 lasagna noodles on top of meat to make a layer.

Dollop 1/2 of ricotta mixture on top of noodles.

Top with about 2c of sauce.

Continue to layer until you reach the top of the pan.

Place lid on top of pan, and let cook for about 30 minutes or until noodles are tender.

Top with slices of fresh mozzarella and cover again. Cook until mozzarella has melted.

Serve immediately