Written by: Pana • February 9, 2017
Share this on Facebook! Tweet this! Pin this! Share this on Google Plus!

I absolutely love Real Simple magazine! It specializes in all things food, home, and lifestyle. The edition this recipe comes from is the Halloween Edition from 2016. It features all sorts of cool write-ups on everything from Halloween costume ideas to what you should cook for dinner during the fall. You should definitely cop that if you haven’t already.

Anyway, today I’ll be talking about one of my favorite recipes featured in this magazine: Skillet Spinach Lasagna. It looks so good! Doesn’t it??


Here’s how to make it (according to the Real Simple’s website):


  1. 1pound ground mild Italian sausage
  2. 1(28-oz.) can crushed tomatoes
  3. teaspoons dried Italian 
  4. 1teaspoon kosher salt, divided
  5. 1(16-oz.) container 
ricotta cheese
  6. 1large egg
  7. 8ounces (2 cups) shredded mozzarella cheese, 
  8. 6ounces no-boil lasagna 
  9. 7cups loosely packed
 baby spinach (about 
5 oz.), divided
  10. 2tablespoons chopped fresh 
basil leaves



  • Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium-high until cooked through
    and browned, about 8 minutes. Reduce heat to medium. Add the tomatoes, Italian
    seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together
    the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl.
  • Remove the skillet from heat; set aside 3 cups of the sauce in a bowl. Preheat broiler
    with oven rack 6 inches from heat. Place a layer of lasagna noodles over the sauce in
    the skillet, breaking the pieces to fit as necessary. Top with
    1 cup of the reserved sauce,
    ¾ cup of the ricotta mixture, and 3 cups of the spinach. Repeat the layers twice with the remaining noodles, sauce, ricotta mixture, and spinach, omitting the spinach from the top layer.
  • Return the skillet to heat; cover and cook over medium until the noodles are softened and the sauce begins to
    bubble, about 20 minutes.
    Top with the remaining 1 cup of spinach; cover and cook
    just until the spinach wilts, about 1 minute. Uncover and top with the remaining 1 cup
    of mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with the basil.



Try it for yourself and let me know how it goes! Leave pictures of your version in the comments below! I can’t wait to see!


Be La Bella!

Comments are closed.