Spinach Lasagna Easy No Boil Method
Elevate your weeknight dinner with this Spinach Lasagna Easy No Boil Method—a hearty, comforting dish that’s as simple to prepare as it is satisfying to eat. This recipe swaps traditional lasagna noodles for no-boil sheets, streamlining your prep time to just 20 minutes. Layers of creamy ricotta, fresh spinach, gooey mozzarella, and zesty marinara create a harmonious balance of flavors, all topped with bubbly, golden-brown cheese for that perfect finish. With no need to precook the noodles and a foolproof baking method, this vegetarian lasagna is perfect for busy nights or casual gatherings. Serve it with a crisp side salad or warm garlic bread for a complete, crowd-pleasing meal that's both wholesome and indulgent.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 sheets No-boil lasagna noodles
- 5 cups Fresh spinach
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 4 cups Marinara sauce
- 1 tablespoon Olive oil (for greasing)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Lightly grease a 9x13-inch baking dish with olive oil.
Step 3
In a large mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella cheese, 3/4 cup Parmesan cheese, egg, salt, and black pepper. Stir until well blended.
Step 4
Incorporate the fresh spinach into the cheese mixture, ensuring it is evenly distributed.
Step 5
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Step 6
Place 3 no-boil lasagna noodles on top, ensuring they do not overlap.
Step 7
Spread 1/3 of the spinach and cheese mixture over the noodles, followed by 1 cup of marinara sauce.
Step 8
Repeat the layering process (noodles, spinach mixture, marinara sauce) two more times, ending with a final layer of noodles.
Step 9
Top the final noodle layer with the remaining marinara sauce, and sprinkle the top with the remaining 1 cup of shredded mozzarella cheese and 1/4 cup Parmesan cheese.
Step 10
Cover the dish tightly with aluminum foil to prevent the cheese from burning.
Step 11
Bake in the preheated oven for 40 minutes.
Step 12
Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Step 13
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (2702.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4985.1 |
| Total Fat 189.8g | 0% |
| Saturated Fat 92.7g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 801.1mg | 0% |
| Sodium 7983.1mg | 0% |
| Total Carbohydrate 579.1g | 0% |
| Dietary Fiber 35.6g | 0% |
| Total Sugars 44.3g | |
| Protein 266.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 5415.6mg | 0% |
| Iron 30.0mg | 0% |
| Potassium 1233.7mg | 0% |
Source of Calories