Vegetarian Skillet Lasagna To Impress Everyone

mushroom skillet lasagna

A skillet lasagna, made with mushrooms and spinach? Yes please.  It’s a dreamy vegetarian dish made in (nearly) one pot, which means less dishes and easier clean-up. The truth? You need two for this recipe, so it’s almost a one-pot dinner. But you’ll forgive the extra pan when you taste this! It comes together very quickly and makes for an incredible dinner. Skillet lasagna is all the rage. I actually did not know this. But it makes tons of sense, right? It’s lasagna that cooks on the stove top in lieu of all the steps and  layering everything into a pan and waiting for it to bake.

mushroom spinach skillet lasagna

Think of this version as a cross between stroganoff and lasagna. It has a whopping 20 ounces of cremini mushrooms that give it HUGE mushroom flavor. If you like mushrooms, I guarantee you’ll love this. My family went crazy for it. A word of caution – there’s nothing skinny about this. And you can feel good about that now that Science says a little fat is okay, right? (I think I heard that on NPR.)

Hey, I’m also looking out for you. If you want this to truly be a one-pot skillet lasagna, use bottled alfredo sauce. I included a recipe for a quick homemade version that I used for this because my family prefers it to the jarred kind. Either way you do it, this skillet lasagna is going to be outrageously yummy. Don’t say I didn’t warn you!

vegetarian mushroom skillet lasagna vegetarian mushroom spinach skillet lasagna vegetarian skillet lasagna

Vegetarian Mushroom Spinach Skillet Lasagna

  • 2 Tablespoons extra virgin olive oil
  • 20 ounces cremini mushrooms, wiped clean and cut into 1/4-inch slices
  • 3-4 garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon dried Italian herbs
  • 2 1/2 cups bottled alfredo sauce or homemade white sauce (recipe below)
  • 8 ounces uncooked lasagna noodles, broken into thirds
  • 1/2 to 3/4 cup vegetable broth (optional)
  • salt and pepper, to taste
  • 6 ounce bag organic baby spinach
  • 4-6 ounces shredded Italian cheese blend (provolone, fontina, asiago, parmesan)
  • garnish: fresh basil, thinly sliced
  • 1 large onion, diced


  • 1. Heat a deep 3 to 4-quart saucepan over medium high heat. Add the olive oil and heat until it shimmers, about 30 seconds. Add the onion. Cook, stirring often, until it starts to turn golden and has softened.
  • 2. Next add the sliced mushrooms. They will release quite a bit of liquid as they cook and turn golden brown. This takes about 15-20 minutes. They will reduce by about half in volume. Stir frequently so they don’t burn on the bottom of the pan. If the pan starts to cook dry, add a little bit more oil or water and scrape up the browned parts with a wooden spatula or spoon.
  • 3. Add the garlic and Italian herbs to the pan and cook for a few more minutes. Stir in the alfredo or white sauce (see below). Taste and add salt and pepper, if needed. Bring to a low simmer.
  • 4. Stir in the broken lasagna noodles. Cover and let cook for about 20-25 minutes, stirring every so often so it doesn’t burn on the bottom. Add the vegetable broth if it starts to look too dry. The sauce should not be too thick or thin. If the pasta doesn’t look cooked and the sauce is too thick, add a little water. (This depends on the brand and/or kind of noodles used.)
  • 5. When the pasta is still a little undercooked (almost al dente), add the baby spinach. Stir gently to combine. It will start to wilt and lose it’s volume. Add it in two batches if needed so it doesn’t overflow.
  • 6. Sprinkle the cheese evenly over the top. Cover with the lid and turn the heat off. The residual heat will finish cooking the pasta and melt the cheese.
  • 7. For a browned top, place the pan under a hot oven broiler for a few minutes. Sprinkle with sliced basil and serve immediately.

Recipe for white sauce:

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1/2 cup freshly grated Parmesan cheese
  • pinch salt
  • pinch nutmeg


Melt butter in a medium saucepan. Whisk in the flour and let cook for 1 minute, careful not to let it brown. Whisk in the milk and cook, stirring or whisking constantly until thickened, about 3-5 minutes. Stir in the cheese a little at a time, whisking well. Taste and add salt, if needed, and the pinch nutmeg. Keep warm until ready to assemble lasagna.

Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

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Lindsey Johnson

Lindsey Johnson can usually be found in one of three places--the kitchen (cooking and washing dishes), behind her camera, or at her laptop editing photos and writing. If she's not in any of those places, chances are she's chasing after her three crazy kids or scoring a great find at the thrift store. She writes the food blog, Cafe Johnsonia and lives near the beautiful mountains in Utah with the aforementioned three crazy kids and one great husband.

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