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Spinach and White Bean Lasagna Skillet


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

Ingredients

Units Scale

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!
  • 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