This easy spinach lasagna recipe is a lazy cook’s dream, as it takes less than five minutes to assemble the lasagna and stick it in the oven! The secret is no-boil lasagna noodles, plus a clever combination of only 5 simple ingredients!
If you are used to lasagna being a labor-intensive recipe, your totally need to re-think your strategy. Come on, who wants to fumble with a pot of boiling water to cook the noddles just to have them shamelessly stick to each other? Who wants to measure, peel, chop and pre-cook a mile-long list of fancy ingredients? Who wants to wash a pot, a pan, a cutting board, a stove and a counter that are all dirty before the lasagna is even in the oven? No worries – with this breakthrough recipe you are going to have a mouthwatering lasagna made with delicious fresh ingredients without any of this painful and unnecessary prep work!
No-boil lasagna noodles come to the rescue – there is no need to pre-cook them and you can use them for layering straight out of the box! If you never used no-boil lasagna noodles before, be assured that they taste exactly the same as regular ones – there is no difference in taste whatsoever! And once you go with the no-boil, you’ll never go back 🙂
I’m using the following common and easy-to-find ingredients to layer with the no-boil noodles in this tasty easy lasagna: ricotta cheese, mozzarella cheese, pasta sauce and FRESH spinach! That’s all – it’s as simple as that!
Another huge bonus of this lasagna is the fact that it is fairly healthy! You can use part-skim ricotta cheese and mozzarella cheese to cut down on calories, use whole-wheat no-boil lasagna noodles for added fiber, and not to mention you are getting in a huge amount of healthy nutritious spinach that’s so good for you! Yes, this lasagna is a great way to get more healthy greens into your diet 🙂 How’s that for an excuse to make it?
Why am I using fresh spinach? Isn’t the spinach lasagna typically made with frozen spinach? Wouldn’t frozen spinach be easier? This lazy cook says “No” to frozen 🙂 Seriously, there are 4 reasons why I’m using fresh spinach instead of frozen in this lasagna:
- It’s easier to open a package of pre-washed fresh spinach than to thaw that old frozen green block of ice!
- It’s more pleasant to handle the fresh crispy green spinach leaves than the mushy wilted mess of thawed frozen spinach!
- You can optionally decorate the top of the lasagna with fresh spinach leaves like I did 🙂 Can’t do it with frozen!
- Fresh simply tastes best!
This lasagna is moist, juicy, cheesy and delicious – exactly how it should be! Would you like a slice?
- 15 no-boil lasagna noodles
- 1 package (5 oz) fresh baby spinach
- 1 package (15 oz) ricotta cheese
- 1 package (8 oz) shredded mozzarella cheese
- 1 jar (24 oz) pasta sauce
- Preheat the oven to 350F.
- Pour the pasta sauce in a large bowl, add 1 cup of water to it and mix to combine. No-boil lasagna noodles require extra 1 cup of water in the recipe as they cook together with the lasagna and the water gets absorbed.
- Optional - reserve a handful of baby spinach leaves for garnish.
- Pour 1 cup of tomato sauce on the bottom of the 8x12 baking dish and spread to cover the bottom.
- Put 3 lasagna noodles lengthwise side-by-side in a single layer. Put 2 noodles perpendicular on the ends of the baking dish to cover the gaps (you can break them to fit).
- Spread half of the ricotta cheese with a spoon over the noodles.
- Sprinkle ⅓ of the shredded mozzarella cheese over the ricotta.
- Put ½ of the baby spinach leaves on top of cheese in a single layer.
- Pour ⅓ of the pasta sauce on top of the spinach.
- Repeat layering another noodle layer, ALL of the remaining ricotta cheese, HALF of the remaining mozzarella cheese, ALL of the remaining spinach and HALF of the remaining pasta sauce.
- For the final layer, layer the lasagna noodles, spread the remaining pasta sauce and sprinkle with remaining mozzarella cheese.
- Cover the baking dish with foil, put in the oven and bake for 45 minutes.
- Optional: after the lasagna is cooked, sprinkle with reserved fresh spinach leaves for garnish.