Stovetop Spinach and Mushroom Lasagna

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A veggie packed Stovetop Spinach and Mushroom Lasagna that is surprisingly light and healthy for a typically heavy Italian meal.

347 CAL 40g CARBS 13g FAT 21g PROTEIN

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.

Skillet lasagna with mushrooms, spinach, lasagna noodles, sauce, and a layer of melted cheese in a skillet.

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.

Easy stovetop lasagna made with vegetables, marinara sauce, ricotta cheese, and melted mozzarella cheese in a skilleyt.

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.

Looking for more quick and easy pasta recipes?

The Recipe
Stovetop lasagna with mushrooms, spinach, melted cheese, and marinara sauce in a skillet.

Stovetop Spinach and Mushroom Lasagna

347 CAL 40g CARBS 13g FAT 21g PROTEIN
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  • 2 tsp olive oil
  • 4 garlic cloves, minced
  • 8 cups spinach
  • 2 cup mushrooms, sliced
  • 1 zucchini, chopped
  • 1.5 cups part skim ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 28 oz canned tomato sauce
  • 12 no boil lasagna noodles
  • 1 cup shredded part skim mozzarella

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Heat the olive oil in a skillet over medium heat. Add the garlic, spinach, zucchini, and mushrooms. Cook for 5 minute, stirring occasionally. Drain out any excess moisture.


In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning. You could also add some red pepper flakes. Set aside.


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.


Cover and cook on medium low for 20-25 minutes.


If desired, place in the oven under the broiler to brown the cheese.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 347
Calories from Fat 115
% Daily Value *
Total Fat 13g
Saturated Fat 6g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 73mg
Sodium 1387mg
Total Carbohydrate 40g
Dietary Fiber 5g
Sugars 8g
Protein 21g

* 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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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Stovetop Spinach and Mushroom Lasagna
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Brigid Grassi
June 15, 2019 - 12:19
I'd love to make my mother in law's meatloaf. :)
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Paula shores
May 6, 2019 - 16:38
Let's try your recipe ..the spinach & mushroom lasagna...looks delish!!!
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Mindy newell Newell
February 20, 2019 - 08:34
DEFINITELY trying this!!!! My mouth is watering already!
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January 12, 2019 - 14:33
Add a Rating:
This recipe looks wonderful and is the first dish I will make with this beautiful pan,
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Thomasine Joyce
October 13, 2018 - 12:05
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This recipe looks delicious and I want wait to try it. I love healthy recipes the whole family will love! In this amazing pan, I would make two Spanish dishes: 1. Paella, and 2. Arroz con Pollo y frijoles
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Laurie Palmateer
October 11, 2018 - 09:04
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I'm new to this site and really looking forward to discovering new, easy recipes! This one sounds perfect for me and my husband to try. I would love to have a pan like this to make it in and then go on to discover many other dishes to bake in it as well.
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Carol Crispe
October 8, 2018 - 06:33
That looks delicious and simple; will try it with onions and stick carrots as well. I have a lovely salmon/trout dish that I make in a pan like the logastina with asparagus and rice pasta with a creamy mayo/mustard sauce.
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Jan Kuester
March 27, 2017 - 19:58
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I would use this pan to make beef stroganoff!
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Jan Kuester
March 27, 2017 - 19:57
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This is absolutely delicious looking and it was even better tasting. Cooked it last night. I loved using the no-boil lasagna noodles and am glad to learn about them. Used my cast iron skillet but would love to have a Lagostina Near pan like the one you used!
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Cyn Troxell-pawling
March 26, 2017 - 10:23
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I would definitely make this lasagna recipe! It amazing! Would also love this pan to prepare sour cream and onion chicken and to create wonderful fritattas!
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Marge Naslund
March 25, 2017 - 10:49
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I have never cooked with No-Boil Lasagna Pasta so I would firstly prepare this delicious recipe in this beautiful pan. Also, I would store this pan upfront in my kitchen cabinet so I had easy access to it for the numerous uses each week. It is so good looking that it might hold a place of honor on the stove top, 24/7.
(Hopefully this comment makes it through the system since my first TWO comments did not.)
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Marge Naslund
March 25, 2017 - 08:10
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I have never cooked with No-Boil Lasagna Noodles so I would prepare this delicious looking recipe using this beautiful pan. Also, the pan's usefulness is obvious so it would be stored upfront in my kitchen cabinet for easy access to cook weekly family meals.
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Maurita Haden
March 24, 2017 - 15:19
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Does this pot cook on a glass stovetop like the GE Profile I would like a chicken and rice layered dish
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Elizabeth Muncal
March 24, 2017 - 14:36
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This looks yummy! I also like to make a turkey sausage cassoulet that would work perfectly in this pan!
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March 26, 2017 - 09:14
I'd like to make homemade gnocchi and cheese with roasted broccoli, caramelized onions and bacon. Your dish looks great, definitely something I want to make for my family! jlammers002 at woh dot rr dot com
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March 25, 2017 - 08:43
I would love this pan for so many one dish low carb meals.
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March 25, 2017 - 06:53
I would make the spinach and mushroom lasagna. I happen to have all of the ingredients on hand weekly.
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March 24, 2017 - 17:53
My sister just gave me her recipe for Chicken Marsala and I'd love to try to make it in this pot!!!
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March 24, 2017 - 14:58
Having a family of 11, everything!!!
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March 24, 2017 - 14:36
I have been searching for this type of pan! I would make a shrimp paella, yum.
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Robin Vick
March 24, 2017 - 14:36
It would be perfect for your Turkey and Butternut Squash Chili.
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Donna Chirico
March 24, 2017 - 14:32
I am always be teased by my daughter because I enjoy making and serving casseroles. She is 22 and finds this to be a throwback to another century. The Lagostina Nera pan would make a lovely serving option and perhaps seems less old-fashioned!
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Leslee Eicher
March 24, 2017 - 14:14
I think this pan would be perfect for my favorite fall/winter dish: Pumpkin Lasagna!
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