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Meatless Skillet Lasagna

Author Rosalynn Daniels

Ingredients

  • 2 tbs Olive Oil
  • 1 White Onion diced
  • 4 oz Mushrooms of choice sliced
  • 12 oz Frozen Spinach
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp oregano
  • 2 tsp dried basil
  • 4 Garlic Cloves diced
  • Cheese Mixture
  • 15 oz Ricotta
  • 1/4 c Fresh Basil chopped
  • 1 c Parmesan
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Meatless Options
  • 1 lb Plant base ground meat
  • 1 lb Plant base Italian sausage
  • or
  • 2 lbs Cooked lentils
  • 12 oz Lasagna Noodles not cooked
  • 6 c Your favorite Marina Sauce

Instructions

  • 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
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