A veggie packed Stovetop Spinach and Mushroom Lasagna that is surprisingly light and healthy for a typically heavy Italian meal. Jump to Recipe
This easy Stovetop Lasagna with spinach and mushrooms is so much easier to make, making it perfect for busy weeknights when a regular lasagna would take too long. Truth be told, we may even like this version better than traditional lasagna.
Now let's talk about this stovetop lasagna. It's packed with all the wonderful flavors of a traditional lasagna but without all the extra steps and pans. Everything is cooked in the same pan and is ready in about 35 minutes. No boiling noodles in one pan, cooking veggies in another pan, assembling everything in yet another pan, and spending time painstakingly spreading out each individual layer. Instead, you just create quick layers in the pan with no-boil noodles, veggies, cheese, and sauce. Then everything cooks on the stovetop for about 20 minutes and is finished in the oven to ensure a cheesy top layer.
To keep things on the lighter side, I decided to pack this lasagna with veggies using spinach, mushrooms, and zucchini but you could really use any veggies you like. I have made it with butternut squash and kale, eggplant and mushrooms, and zucchini and summer squash, all with great results. And if you are craving some meat in your lasagna, you can always add that as well. Just make sure to brown it first and look for a healthier option like 95% ground beef, ground chicken, or ground lean turkey sausage.
How to Make Stovetop Lasagna
Let's talk about how to make a good stovetop lasagna. Once you make it a few times and get the basics, you can whip this up with all kinds of ingredients and fillings. Although we love this mushroom and zucchini version with ricotta, there are so many options.
Always start by cooking any of the fillings you will be using. This includes any veggies and ground meat. One challenge in making stovetop lasagna is that it can get watery. To prevent this, you want to cook everything first to make sure the excess moisture doesn't get released into the lasagna.
The only exception to this is pre-cooked chicken or turkey sausage. That can be added directly to the lasagna, although it tastes even better if you brown it first.
Then you want to mix together the cheese layer, Start with ricotta, add an egg to help it stay together, and then add any fresh or dried herbs you like. I like to add some Parmesan to mine as well, because more cheese, and season with salt and pepper.
Now that the filling is cooked, start with a layer of sauce. You can use a storebought sauce (we love Rao's brand) or can make your own homemade marinara. Then add your noodles in a single layer and spread the ricotta cheese mixture and fillings on top. Then build another layer. Start with the sauce, add the noodles, then add the fillings and cheese. Repeat to form three layers and finish with a final layer of sauce.
Now it's time to cook the lasagna. Simply cover the pan and cook for 20-25 minutes until the noodles are tender. Cover with a final layer of cheese in the last few minutes if desired.
Recipe Ideas and Tips
- Dry out different vegetables to make it exactly what your family will love. Some favorites include zucchini, summer squash, butternut squash, kale, or cauliflower.
- Add protein with a layer of browned ground turkey, ground beef, ground sausage, or sliced chicken sausage.
- Make it spicy by adding some red pepper flakes to the dish.
- If you prefer your lasagna with cottage cheese, simply swap that in for the ricotta cheese.
- Try topping the lasagna with fresh mozzarella instead of shredded for a slightly different flavor.
Can I add protein?
Sure! This recipe works great with ground turkey, beef, chicken, or sausage. Simply brown the meat beforehand and make sure to season it well with salt and pepper. Then you have two options. You can mix it right into the sauce or you can add it with the veggies. Both work great, so it's just personal preference.
One of my favorite things to add to this lasagna is this homemade Italian sausage that is made with lean ground turkey.
Leftovers and Storage
Like traditional lasagna, this is great for leftovers and can even be popped in the freezer. It will also taste even better the next day as all the flavors have time to combine.
Most of the time, I store this in individual servings and then just heat them up in the microwave. They will last 3-4 days in the fridge or up to 3 months in the freezer. If you are freezing, make sure to let it full cool before freezing.
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Stovetop Spinach and Mushroom Lasagna
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- 2 tsp olive oil
- 4 U garlic cloves, minced
- 8 cups spinach
- 2 cup mushrooms, sliced
- 1 U zucchini, chopped
- 1.5 cups part skim ricotta cheese
- 1 U egg
- 1/4 cup Parmesan cheese
- 1.5 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 28 oz canned tomato sauce
- 12 U no boil lasagna noodles
- 1 cup shredded part skim mozzarella
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Cover the bottom of the skillet with a thin layer of spaghetti sauce. Add one third of the lasagna noodles to the bottom of the skillet, breaking them up as needed. Then cover with one third of the veggies and ricotta cheese mixture. You can spread it out with a spoon or just add dollops of the cheese. Sprinkle with one third of the mozzarella. Cover with one third of sauce. Repeat to create three layers.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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