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Healthy Skillet Lasagna with Salad

skillet lasagna
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This one pot weeknight lasagna will change your world. Most people think of lasagna as a weekend luxury when there is time to cook and a desire for indulgence. This quick 1-pot version of lasagna can be made on a weeknight and only feels indulgent.

With extra veggies and only one pot you can eat lasagna any day of the week.

A 1 pound box of pasta serves 5 so save a portion to bring to lunch.

  • Duration
  • Cook Time
  • Prep Time
  • 5 (2 cup) portionsServings


  • 1 tablespoon extra virgin olive oil
  • 1 Spanish onion, diced
  • 2 sprigs thyme
  • 2 cups chopped veggies of choice (broccoli, zucchini, cauliflower, kale, carrots, mushrooms, etc)
  • 3 garlic cloves, minced
  • 2 cups fresh spinach or ½ cup frozen (defrosted and drained)
  • 1 (28-ounce) can no salt added crushed tomatoes
  • 3 ½ cups of water
  • 1 teaspoon salt, plus more to taste
  • Fresh cracked black pepper
  • 1 lb. whole wheat farfalle
  • 1 cup shredded Parmesan cheese, separated
  • 1 cup ricotta
  • Garnish: fresh basil, parsley, thyme


  1. Heat a large saucepan with 1 tablespoon oil over medium high heat.
  2. Add the onion and cook until soft. Add thyme, cauliflower and the salt and cook until soft. Add garlic and spinach, cook for 1 minute and then add tomatoes and water, then the pasta.
  3. Cover the pan and allow to simmer over medium heat for about 10-15 minutes stirring occasionally.
  4. Once the noodles are softened add in ½ cup of Parmesan cheese. Stir to combine. Top with additional Parmesan cheese, ricotta cheese, and garnish and serve directly from pan. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 569
  • Carbohydrate Content: 76.5 g
  • Cholesterol Content: 27 mg
  • Fat Content: 14.4 g
  • Fiber Content: 4.4 g
  • Protein Content: 31.6 g