Skillet Lasagna with Ricotta and Spinach for Busy Nights

Who says you need a whole afternoon and a stack of dirty pans to enjoy a classic, comforting lasagna? This Skillet Lasagna with Ricotta and Spinach is my go-to answer to that very question on those nights when time is short but the craving for something hearty is huge. It’s got all those beloved layers of flavor you’re looking for—savory meat sauce, tender pasta, and creamy cheese—but it all comes together in one trusty skillet, making cleanup a total breeze. It’s the kind of easy meal that feels like a warm hug at the end of a long day.

Why You’ll Love This

You’re going to adore this recipe for so many reasons. First, it’s a true one-pan wonder. From browning the meat to simmering the sauce and melting the cheese, everything happens right in the skillet. That means you get all the flavor of a baked lasagna with a fraction of the dishes. Second, it’s incredibly forgiving. No careful layering required here—just a simple stir-and-simmer method that’s practically foolproof. And with the addition of fresh spinach, it’s a healthy dinner idea that sneaks in some greens without any fuss. It’s a crowd-pleasing dinner dish that’s perfect for easy weeknight dinners.

Ingredients You’ll Need

• 1 tbsp olive oil: For sautéing our aromatics.
• 1 lb lean ground beef or ground turkey: The hearty, protein-packed base of our sauce.
• 1 medium yellow onion, diced: Adds a sweet, savory depth.
• 3 cloves garlic, minced: For that essential, fragrant punch.
• 1 (24-oz) jar of your favorite marinara sauce: The quick and flavorful shortcut that makes this so easy.
• 2 cups water: Helps cook the pasta right in the sauce.
• 8 oz (about 9 sheets) regular or no-boil lasagna noodles, broken into pieces: The star of the show!
• 1 tsp dried oregano: A classic Italian herb for that authentic flavor.
• 1/2 tsp salt & 1/4 tsp black pepper: To season everything perfectly.
• 2 cups fresh spinach, roughly chopped: For a pop of color and nutrients.
• 1 cup whole milk ricotta cheese: Creates those dreamy, creamy pockets.
• 1 cup shredded mozzarella cheese: For the gooey, golden top.
• 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish.
• Fresh basil for garnish (optional): For a bright, fresh touch.

Let’s Get Cooking Step by Step

1. Grab your large, oven-safe skillet and heat the olive oil over medium-high heat. Add the ground meat and cook it, breaking it up with a spoon, until it’s nicely browned, which should take about 5-7 minutes. If there’s a lot of excess grease, you can drain it off.
2. Add the diced onion to the skillet and cook it with the meat until it becomes soft and translucent, about 4-5 minutes. Then, stir in the minced garlic and cook for just one more minute until it’s wonderfully fragrant.
3. Now, pour in the entire jar of marinara sauce and the 2 cups of water. Add the broken lasagna noodle pieces, dried oregano, salt, and pepper. Give it a really good stir to make sure all the noodles are submerged in the liquid.
4. Bring the whole mixture to a lively simmer. Then, reduce the heat to medium-low, cover the skillet with a lid, and let it cook for about 20 minutes. Give it a stir halfway through to prevent any sticking. You’ll know it’s ready when the pasta is tender and has absorbed most of the liquid.
5. Once the pasta is cooked, take the skillet off the heat. Stir in the fresh spinach—it’ll wilt perfectly from the residual heat. Now, drop generous dollops of the ricotta cheese all over the top of the lasagna. Don’t stir it in! We want those lovely creamy pockets.
6. Sprinkle the shredded mozzarella and Parmesan cheese evenly over everything. If your skillet isn’t oven-safe, now is the time to stop! You can just cover it with the lid to melt the cheese on the stovetop. If it is oven-safe, pop the whole skillet under your broiler for 2-3 minutes, watching it closely, until the cheese is bubbly and beautifully spotted with brown. Garnish with fresh basil if you like, and serve it up right from the skillet!

Creative Variations & Substitutions

This recipe is a fantastic canvas for your own ideas. For a vegetarian twist, simply swap the ground meat for a plant-based crumble or a cup of chopped mushrooms and bell peppers. If you’re looking for more healthy dinner recipes, try using whole wheat or protein-packed lentil lasagna noodles. Not a fan of ricotta? A cup of small-curd cottage cheese blended until smooth works beautifully and adds a protein boost. And for a different flavor profile, try using Italian sausage (just make sure it’s fully cooked) or adding a pinch of red pepper flakes for a little heat. Honestly, if your family prefers a different green, kale or Swiss chard are great swaps for the spinach; just chop them finely and give them a minute or two longer to wilt.

Easy Serving Ideas & Pairings

This skillet lasagna is a complete meal all on its own, but a simple side can really round it out. A crisp, green salad with a tangy vinaigrette is my absolute go-to—it cuts through the richness of the pasta perfectly. Some warm, crusty garlic bread is never a wrong answer for soaking up any extra sauce. And if you’re serving a crowd, a simple side of roasted green beans or broccoli adds a nice touch. It’s one of those pasta dinner recipes that pairs well with just about anything.

Tips For Success With Skillet Lasagna

• The most important tip: Use an oven-safe skillet! If you don’t have one, you can melt the cheese by covering the skillet with a lid for the last few minutes of cooking on the stovetop.
• Don’t skip breaking the noodles. It feels a little wrong, but it’s the key to getting that classic lasagna feel in a skillet format without the fuss of layering.
• Make sure to stir everything well after adding the noodles to ensure they’re all covered in liquid. This prevents any crunchy, uncooked pieces.
• If the sauce seems too thick before the pasta is done, add a splash more water. If it’s too thin, just let it simmer uncovered for a few extra minutes.
• Let the lasagna rest for about 5 minutes after it comes out of the oven or off the heat. This helps it set up, making it easier to serve.
• And my favorite tip? Have fun with it! Cooking should be enjoyable, not stressful.

Storage & Reheating Instructions

Leftovers? They might be even better the next day! Let the lasagna cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave is easiest for a single portion—just zap it for 1-2 minutes, stirring halfway through. For a larger portion, reheat it in a covered oven-safe dish at 350°F for about 15-20 minutes, or until hot all the way through. You can also freeze this Skillet Lasagna with Ricotta and Spinach for up to 3 months. Thaw it overnight in the fridge before reheating.

Frequently Asked Questions

• Can I make this skillet lasagna ahead of time? You sure can! Assemble the entire dish right up until the cheese melting step. Cover it and refrigerate for up to a day. When you’re ready, you may need to add a couple of minutes to the baking time since it will be cold from the fridge. It’s a great trick for easy healthy dinner planning.
• What kind of skillet is best for this recipe? A 12-inch oven-safe skillet is ideal. Cast iron, stainless steel, or any skillet with a metal handle that can go under the broiler works perfectly.
• My noodles are still hard, what happened? This usually means there wasn’t quite enough liquid, or the heat was too high so the liquid evaporated too quickly. Next time, ensure the noodles are fully submerged and that you’re cooking at a gentle simmer with the lid on. You can always add a few more tablespoons of water if it looks dry.
• Is this one of those cheap dinners for a family? Absolutely! Using ground turkey or beef, jarred sauce, and basic pantry staples makes this an incredibly budget-friendly meal that feeds a whole crew. So good.