Lasagna in a pan… say WHAT? I dare you to find a faster way to make this Italian classic. Ready within 30 minutes, I’m thinking my Crock-Pot Vegetable Lasagna has finally met its match.
It seems like I’ve been on a streak of sweets, cheese and carbs… and okay, maybe I have. But these long and cold winter days are getting old and I need something to warm my bones! Are you with me?!
I’ll warn you now… while the “one pan” is appealing, it makes it almost impossible to stir the lasagna without getting it all over your stove. Make slowwww, deliberate folds with your spoon!
With warmer weeks ahead of us (oh, I hope so!) there will be plenty of healthy recipes posted to Fancy Fork… with the occasional cookie recipe or maybe seasonal fudge because I have absolutely no self control. 
I hope you enjoy this super duper, easy peasy 30 minute skillet lasagna! I’m sure Rachel Ray would be proud!
- About 10 lasagna noodles, broken and fully cooked
- 1 1/2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 cups fresh kale or spinach
- 28 ounces Tuttorosso Diced Tomatoes, drained
- 8 ounces Tuttorosso Tomato Sauce
- 1 tablespoon dried basil (fresh, if you have it!)
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 cup ricotta, part-skim
- 1/2 cup pecorino romano cheese, grated (alternatives: parmesan or mozzarella)
- 2 tablespoons dried parsley (fresh, if you have it)
- 4 sausage links, casing removed and cooked (optional)
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions.
- Drizzle the olive oil in a large pan over medium heat. Add the garlic and kale or spinach. Stir and cook until the greens are BRIGHT green.
- To that same pan, add the diced tomatoes, tomato sauce, basil, salt and pepper. Let simmer for about 5 minutes.
- Add the cheeses and sausage bits (if using) to the pan and mix well.
- Add the lasagna noodles. Let simmer 2 minutes then serve immediately, garnished with parsley.
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