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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!
Ingredients Needed for Spinach and White Bean Lasagna Skillet
- olive oil
- garlic cloves
- baby spinach
- alfredo sauce
- chicken stock or vegetable stock
- cannellini beans
- italian seasoning
- garlic powder
- fresh basil (optional)
- fresh italian oregano (optional)
- lasagna noodles
- ricotta cheese
- shredded mozzarella cheese
- crushed red pepper flakes (optional)
- pesto (optional)
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!!!
More Easy Weeknight Dinner Favorites:
- Easy Spicy Chicken Alfredo
- Taco Biscuit Bake
- One Pot Skillet Lasagna
- Beef Enchilada Skillet
- Johnny Marzetti Skillet Casserole
- One Pot Spinach Artichoke Pasta
Spinach and White Bean Lasagna Skillet
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 8 oz baby spinach
- 15 oz alfredo sauce
- 2 cups chicken stock or vegetable stock
- 15.5 oz cannellini beans, drained and rinsed
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1/4 cup fresh basil, chopped (optional)
- 1/4 cup fresh italian oregano, chopped (optional)
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese (I used part-skim)
- 1 cup shredded mozzarella cheese
- crushed red pepper flakes for garnish
- pesto for garnish
Instructions
- In a large skillet, heat olive oil and minced garlic over medium heat until fragrant, be careful not to burn the garlic.
- Add the baby spinach and stir until wilted.
- Add the cannellini beans, chicken stock, alfredo sauce, italian seasoning and garlic powder.
- 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).
- Stir and bring to a low boil.
- Add broken noodles and stir.
- Reduce temperature to low and cover.
- Cook for 20 mins stirring occasionally until noodles are al dente.
- Dollop ricotta on top of the noodles and then top with shredded mozzarella.
- Cover again for another 3 – 4 minutes or until cheese in completely melted.
- If desired, garnish with crushed red pepper and/or pesto.
- Serve immediately
- Enjoy!
- 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