Easy Deconstructed Lasagna Recipe (One Skillet, 30 Minutes!)
Traditional lasagna is a project. The boiling, the layering, the hour in the oven. This deconstructed lasagna recipe skips all of that. Broken no-boil noodles cook directly in the sauce with ground chicken and spinach, ricotta gets dolloped on top, and dinner is on the table in 30 minutes out of one skillet. Everything you love about lasagna with none of the work. Easy to make gluten free and dairy free with simple swaps.
Ingredients
- 1 pound ground chicken or ground turkey/beef
- 24 oz marinara sauce
- 1 package no-boil lasagna noodles or no boil gluten free lasagna noodles
- 15 ounces ricotta cheese or dairy free option
- 1 cup spinach chopped
Optional Toppings:
- 1 cup shredded mozzarella cheese or dairy free option
- fresh basil
- salt and pepper to tate
Instructions
- In a large skillet over medium heat, cook the ground chicken until browned and cooked through. Drain any excess grease.
- Stir the marinara sauce into the skillet with the cooked chicken.
- Break the no-boil lasagna noodles into pieces and add them to the skillet with the sauce and chicken.
- Spoon dollops of ricotta cheese over the mixture.
- Sprinkle the chopped spinach and optional shredded mozzarella cheese over the top.
- Cover the skillet and cook over low heat for 30 minutes, or until the noodles are tender and the cheese is melted and bubbly. Top with fresh basil, salt and pepper. Serve immediately.
Notes
Fridge: Store in an airtight container for up to 4 days. The noodles will continue to absorb the sauce overnight so add a splash of water or marinara when reheating to loosen everything back up.
Reheat: Warm in a skillet over medium-low with a splash of water or marinara. The microwave works too, just cover it and stir halfway through so it heats evenly.
Make ahead: The sauce and chicken can be made ahead and stored in the fridge for up to 3 days. Add the noodles, spinach, and cheese fresh when you are ready to finish the dish.
Freezer: This freezes well for up to 2 months. Cool completely, freeze in a freezer-safe container, thaw overnight in the fridge, and reheat on the stovetop with a splash of marinara to loosen the sauce.