8ouncesuncooked lasagna noodleseach noodle broken into thirds
2cupsbaby spinach
1cupgrated mozzarella cheesedivided
1/2cupgrated parmesan cheese
Freshly chopped basilfor serving (optional)
Instructions
Heat the oil in a large skillet over medium heat. Add the ground beef, salt and pepper to taste, and break up the beef into small pieces. Cook for 4-5 minutes or until almost cooked through, then drain all but 1 tablespoon of grease.
Add the shallot and garlic to the pan and cook for 1 minute or until softened.
Add the pasta sauce, water and noodles to the skillet and press the noodles down into the liquid until completely submerged. Cover and cook for 15-20 minutes, stirring every 4-5 minutes until the noodles are tender. Do your best to separate the noodles while stirring as they are prone to stick together.
Remove from heat and stir in the baby spinach until wilted. Add 1/2 cup of the grated mozzarella and the parmesan, and stir until combined. Top the lasagna with the remaining 1/2 cup mozzarella cheese and cover with the lid until melted. Serve garnished with fresh basil, if desired, and enjoy!
Notes
Pro tip: Prep the shallot and garlic and have your ingredients ready to go as this recipe goes quickly!
Ground beef may be substituted with ground chicken, turkey or sausage. Make this a vegetarian skillet lasagna by omitting the meat and using 1 lb. of chopped mushrooms.
Shallot may be substituted with white or yellow onion, just add it to the pan after the ground beef has been cooking for 2 minutes or so as it takes longer to cook.
A 24 ounce jar of pasta sauce may be substituted for my homemade marinara sauce, or use plain tomato sauce and add fresh or dried herbs during the cooking time for flavor.
I make this recipe with regular lasagna noodles, but no boil lasagna noodles should work as well. If you’d like to make this recipe gluten-free, substitute the pasta with your favorite gluten-free noodles, but cooking time is subject to vary.