**2025 UPDATE***

In an effort to spiff up some of my past recipes, I made this winner dinner tonight and have decided it shouldn’t be called “Lazy Lasagna” but rather, “Skillet Lasagna.” It is much easier to break up the lasagna noodles and not deal with slippery, boiling hot noodles and layering and all that, but it still takes some time to make this recipe and it’s still totally worth it!

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My family requested lasagna for dinner yesterday, but I didn’t get home till 5 p.m. so it would have been a mad dash to get lasagna on the table by 6:30.

Here’s what I made instead. Although it’s about the same ingredients as lasagna I didn’t have to take the time to layer everything out. I just threw it all together, topped it with cheese and stuck it in the oven. Easy peasy.

Skillet Lasagna

From start to finish: 1 hour 30 minutes
Serves 6

Ingredients:

• 12 ounces lasagna noodles
• 2 tablespoons olive oil
• 8 ounces button or crimini mushrooms, roughly chopped
• 1/2 teaspoon salt
• 1 pound loose Italian sausage
• 6 ounces baby spinach, roughly chopped
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese, divided
• 1 cup freshly grated parmesan cheese, divided, plus more for serving

Directions:

Preheat oven to 375F. Bring a large pot of salted water to a boil. When the water boils break up the lasagna noodles into irregular pieces and add to the pot. Cook according to box instructions, about 12 minutes. Drain and set aside.

While the water boils and the noodles cook, heat the olive oil in a large cast iron skillet. Add the mushrooms and salt and sauté until some of the liquid has evaporated, about 7 minutes. Add the spinach and cook until spinach is wilted, another couple of minutes. Transfer mushrooms and spinach to a bowl and set aside.

Without cleaning the pan, add the sausage and break it up with a wooden spoon. Cook until sausage bits start to brown. Add the sauce, mushrooms and spinach. Combine well.

Add the noodles, 1/2 cup mozzarella and 1/2 cup parmesan and stir till the noodles are well coated. Top with the remaining cheeses, cover and bake for 35 minutes. Uncover and bake another 10 minutes. Remove from oven and let cool 10 minutes. Slice up like a pie and serve with additional grated parmesan cheese.