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Layered no-boil lasagna with spinach ricotta and marinara.

Spinach Lasagna Recipe

Layered no-boil lasagna with spinach ricotta and marinara. Italian vegetarian main serves 12 in 60 mins-cheesy bubbly slices.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Spinach Ricotta Filling
  • 20 oz frozen spinach thawed squeezed dry
  • 15 oz Polly-O ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan
  • 2 garlic cloves minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
Assembly
  • 12 Barilla no-boil lasagna noodles
  • 3 cups Rao's marinara sauce
  • 16 oz Sargento mozzarella slices
  • ½ cup grated mozzarella

Equipment

  • KitchenAid stand mixer
  • Pyrex 9x13 baking dish
  • Rubber spatula

Method
 

  1. Thaw spinach. Squeeze dry hands over sink. Beat ricotta, egg KitchenAid low 1 minute. Fold spinach, garlic, parm, seasoning, salt spatula even.​
  2. Preheat oven 375°F. Spread 1 cup Rao's sauce Pyrex bottom spatula. Layer 4 noodles. Spread half filling spatula. Top 4 mozz slices. Sauce 1 cup. Repeat layers. End noodles, sauce top, mozz shreds hands.​
  3. Cover foil tight. Bake 30 minutes. Uncover. Bake 10 minutes bubbly golden. Rest 10 minutes sets. Slice knife

Notes

  • Squeeze spinach total or watery layers flop.
  • No-boil noodles sauce-moist key tender.
  • Foil first traps steam. Fresh mozz low-moisture melts clean.​