Rachael Ray's Skillet Spinach Lasagna


Wow friends and family with Rachael Ray's skillet lasagna, a modern take on the classic comfort-food casserole. With layers of homemade tomato sauce, lasagna noodles, ricotta, and spinach, every bite is oozing with flavor.

Skillet Spinach Lasagna
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
50 mins

Why start the cooking process in the skillet? Because it ensures the outer edges achieve maximum crispiness. Finishing it under the broiler allows the cheese to bubble and brown. Instead of cutting into squares, divide into four wedges, and serve with a green salad and hunks of crusty baguette. For a vegetarian version, replace the sausage in the sauce with sautéed eggplant or mushrooms.


  • 1 pound ground mild Italian sausage

  • 1 (28-oz.) can crushed tomatoes

  • 1 ½ teaspoons dried Italian seasoning

  • 1 teaspoon kosher salt, divided

  • 1 (16-oz.) container ricotta cheese

  • 1 large egg

  • 8 ounces (2 cups) shredded mozzarella cheese, divided

  • 6 ounces no-boil lasagna noodles

  • 7 cups loosely packed baby spinach (about 5 oz.), divided

  • 2 tablespoons chopped fresh basil leaves


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

817 Calories
44g Fat
53g Carbs
55g Protein
Nutrition Facts
Calories 817
% Daily Value *
Total Fat 44g 56%
Cholesterol 236mg 79%
Sodium 2122mg 92%
Total Carbohydrate 53g 19%
Total Sugars 11g
Protein 55g
Calcium 673mg 52%
Iron 6mg 32%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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