One Skillet Spinach Mushroom Lasagne

This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare!

2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
450g/16oz mushrooms, sliced
450g/16oz frozen chopped spinach, defrosted and the extra moisture squeezed out
2 tsp italian seasoning
pinch red pepper flakes (optional)
¼ tsp salt
225g/8oz uncooked lasagne sheets, broken into thirds
2 800g/28oz tins of chopped tomatoes
2 cups low sodium vegetable stock
1 cup whole milk ricotta
1½ cups grated cheddar cheese (or whatever cheese you like!)
Finely chopped basil leves for topping (optional)

View the full recipe at Emma’s Little Kitchen →