Food Recipes Rachael Ray's Skillet Spinach Lasagna 3.4 (120) 1 Review 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. By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Updated on August 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 50 mins Yield: 4 Jump to Nutrition Facts 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. Ingredients 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 Directions 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. Rate it Print Nutrition Facts (per serving) 817 Calories 44g Fat 53g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.