No-Boil Lasagna with Spinach and Ricotta
A no-boil lasagna with layers of spinach, ricotta, and marinara, baked to golden perfection. This italian-inspired pasta ready in about 60 minutes pairs no-boil lasagna noodles, ricotta cheese, thawed and drained spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 oz, no-boil lasagna noodles
- 2 cups ricotta cheese
- 4 cups, thawed and drained spinach
- 1 cup, grated parmesan cheese
- 2, beaten eggs
- 2 cups marinara sauce
- 1 cup, shredded mozzarella cheese
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 2 cups ricotta cheese, 4 cups spinach, 1 cup grated Parmesan, 2 beaten eggs, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
- Step 2: Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles, then spread half the ricotta-spinach mixture, followed by 1 cup mozzarella cheese. Repeat layers: 1 cup marinara, 3 noodles, ricotta mixture, mozzarella, and 1 cup marinara.
- Step 3: Top with remaining 3 noodles and 1 cup marinara sauce. Sprinkle 1/2 cup Parmesan and 1/2 cup mozzarella over the top. Bake for 25-30 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Boil Lasagna with Spinach and Ricotta take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Boil Lasagna with Spinach and Ricotta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep no-boil lasagna noodles from drying out.
Can I substitute ingredients in No-Boil Lasagna with Spinach and Ricotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Boil Lasagna with Spinach and Ricotta for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Boil Lasagna with Spinach and Ricotta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
