The Sweet Cucina

Easy Everyday Food

Spinach and White Bean Lasagna Skillet

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One Pot Spinach and White Bean Lasagna Skillet is the perfect weeknight dinner! This easy vegetarian dish is creamy, cheesy and ready in less than 45 minutes! Garnish with pesto!

Spinach and White Bean Lasagna Skillet

Ingredients Needed for Spinach and White Bean Lasagna Skillet

Kitchen Tools Used In This Recipe

How to Make Spinach and White Bean Lasagna Skillet

In the true spirit of a one pot meal, this dish is so simple to make! This deconstructed lasagna is perfect for the lasagna lover who thinks making it is too much work! I use a skillet with a lid, but if you don’t have one, use a lid from a large stock pot.

Let’s get started! Heat olive oil in a large skillet over medium heat. Add in the baby spinach and stir until wilted. If your spinach leaves are too large, use kitchen shears to chop up.

Then add the cannellini beans, alfredo sauce, chicken stock or vegetable stock, garlic powder and Italian seasoning.  Also, if you have fresh basil and/or fresh Italian oregano on hand, add that now as well. I say these fresh herbs are optional, I don’t always have fresh herbs around but if I do I throw them in with the dried herbs for a little extra!

Stir and bring to a low boil. Next, add broken noodles and stir. Break the lasagna noodles as small as you want, if you don’t break them up enough they will stick together so you want them small enough so the sauce gets into all the “layers”.

Reduce the temperature to low and cover. Cook for 20 mins stirring occasionally until noodles are al dente.

Once the noodle are done, dollop ricotta on top and then top with shredded mozzarella. Cover again for another 3 – 4 minutes for until cheese in completely melted.

Garnish with crushed red pepper flakes for a little kick or add a few dollops of pesto!

Serve immediately! Hope you enjoy!!!

Spinach and White Bean Lasagna Skillet

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Spinach and White Bean Lasagna Skillet

  • Author: The Sweet Cucina
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
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Ingredients

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Instructions

  1. In a large skillet, heat olive oil and minced garlic over medium heat until fragrant, be careful not to burn the garlic.
  2. Add the baby spinach and stir until wilted.
  3. Add the cannellini beans, chicken stock, alfredo sauce, italian seasoning and garlic powder.
  4. If you have fresh basil and fresh italian oregano on hand, add that now as well (Fresh herbs are optional but I love to add if I have on hand).
  5. Stir and bring to a low boil.
  6. Add broken noodles and stir.
  7. Reduce temperature to low and cover.
  8. Cook for 20 mins stirring occasionally until noodles are al dente.
  9. Dollop ricotta on top of the noodles and then top with shredded mozzarella.
  10. Cover again for another 3 – 4 minutes or until cheese in completely melted.
  11. If desired, garnish with crushed red pepper and/or pesto.
  12. Serve immediately
  13. Enjoy!

Equipment

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 258
  • Sugar: 3 g
  • Sodium: 585 mg
  • Fat: 8.9 g
  • Saturated Fat: 4.6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 31.6 g
  • Fiber: 4.5 g
  • Protein: 12.8 g
  • Cholesterol: 34.4 mg

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