Get the lasagna experience in significantly less time and effort, with all the same flavors that delight in a regular white lasagna. Creamy Parmesan and ricotta sauce, dotted with rich mushrooms, pungent garlic, and healthy spinach, perfectly enrobes the noodles. (Broken up, so you don't have to worry about perfect layers and errant packaging.) This is skillet is about as easy as they come, but the flavors are anything but.
Break up noodles into five to seven pieces per noodle. Pieces don't have to be even.
Once water is boiling, add noodles and cook until al dente, 7 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Coarsely chop spinach.
Cook the Mushrooms
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. You may also use a cast iron skillet.
Add mushrooms to hot pan and cook until browned, 3-5 minutes.
Stir in garlic, ¼ tsp. salt, and a pinch of pepper.
Make the Sauce
Add reserved pasta water and cream cheese to pan with mushrooms. Stir to combine.
Stir in spinach, pasta, ricotta, half the Parmesan (reserve remaining for topping). Cook until spinach wilts, 1 minute.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Top skillet with remaining Parmesan and mozzarella.
Bake in hot oven until cheese is melted, 6-8 minutes.
Serve family-style, garnishing with pesto. Bon appétit!