Description
This no boil lasagna recipe features vibrant green swirls of pesto and spinach peeking through rich, cheesy layers. It’s an easy, hearty, family-friendly meal perfect for busy weeknights, transforming simple ingredients into a comforting dish.
Ingredients
Scale
- 12 no-boil lasagna noodles
- 15 oz ricotta cheese (full-fat or part-skim)
- 2.5 cups shredded mozzarella cheese (low-moisture)
- 1 cup grated or shredded Parmesan cheese
- 5 oz fresh spinach (roughly chopped)
- 5 Tbsp basil pesto (store-bought or homemade)
- 28 oz jarred marinara sauce
- 1 lb lean ground beef (optional, browned and drained)
- 1 small onion (chopped, if using ground beef)
- 1 Tbsp minced garlic (if using ground beef)
- 0.25 cup water (optional, for sauce consistency)
Instructions
- Preheat Oven & Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Prepare Ricotta Mixture: In a large bowl, combine 15 oz ricotta cheese, 1 cup shredded mozzarella, 0.5 cup grated Parmesan, and 5 oz chopped fresh spinach. Mix until creamy. Swirl in 3-4 spoonfuls of pesto for marbling, or reserve for layering.
- Prepare Meat Sauce (Optional): If using, brown 1 lb ground meat in a large skillet for 5-7 minutes. Drain fat. Stir in minced garlic and chopped onion for 2-3 minutes. Add 24 oz marinara sauce and simmer for 5 minutes. If too thick, add 0.25 cup water.
- Spread Base Sauce: Spread 0.5 cup marinara sauce on the bottom of the prepared baking dish.
- Add First Noodle Layer: Lay a single layer of no-boil lasagna noodles over the sauce, breaking to fit.
- Add Ricotta Layer: Spread half of the ricotta-spinach mixture evenly over the noodles. Dot with additional spoonfuls of pesto for marbling.
- Add Sauce Layer: Top with 1 cup marinara sauce, adding half of the meat sauce mixture now if using.
- Add Cheese Layer: Sprinkle with 1 cup shredded mozzarella and 0.25 cup grated Parmesan cheese.
- Repeat Layers: Repeat the noodle, ricotta-spinach-pesto, sauce, and cheese layers.
- Final Noodle & Topping: Finish with a final noodle layer, generously topped with remaining marinara and meat sauce (if any). Sprinkle with 1.5 cups mozzarella and 0.25 cup Parmesan.
- Initial Bake: Cover dish loosely with foil and bake for 35-40 minutes in the preheated oven.
- Final Bake: Remove foil and bake for another 10-15 minutes, or until the cheese is gloriously bubbly, melted, and lightly browned on top.
- Rest Before Serving: Let lasagna rest for 10-15 minutes before slicing and serving.
Notes
For healthier options, use whole wheat no-boil noodles, part-skim cheeses, or add extra finely diced vegetables. A good quality jarred pesto and marinara sauce significantly enhance flavor and save time. This recipe can be made vegetarian by skipping the meat.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg
Keywords: no boil lasagna, spinach pesto, easy dinner, family meal, comfort food, cheesy, baked, weeknight