Classic Lasagna
- 30m Prep Time
- 25m Cook Time
- 1h 0mReady In
A classic lasagna with ricotta, spinach, and marinara sauce, using no-boil noodles for convenience. Baked until golden and bubbly.
Ingredients
- 425 g part-skim ricotta cheese
- grated Pecorino
- Kosher salt and pepper
- 946 ml baby spinach roughly chopped
- 113 g part-skim mozzarella cheese coarsely shredded
- 118 ml flat-leaf parsley roughly chopped
- 473 ml marinara sauce or Classic Bolognese Sauce
- 6 no-boil lasagna noodles
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 627 mg
- Iron: 2.39 mg
- Magnesium: 74.8 mg
- Phosphorus: 464 mg
- Potassium: 773 mg
- Zinc: 3.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 425 g part-skim ricotta cheese
- grated Pecorino
- Kosher salt and pepper
- 473 ml marinara sauce or Classic Bolognese Sauce
- 6 no-boil lasagna noodles
Prepare
- 946 ml baby spinach, roughly chopped
- 113 g part-skim mozzarella cheese, coarsely shredded
- 118 ml flat-leaf parsley, roughly chopped
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
In a bowl, combine the ricotta, ¼ cup of the Pecorino, ¼ teaspoon salt, and ¼ teaspoon pepper. Fold in the chopped spinach, all but ½ cup of the shredded mozzarella, and the chopped parsley until evenly mixed.
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Step 3.
Spread ½ cup of the marinara sauce on the bottom of an 8-inch square baking dish. Place 2 no-boil lasagna noodles over the sauce, then spread about ¼ cup of the remaining sauce over the noodles. Dollop about 1 cup of the ricotta mixture over the sauce. Repeat this layering once more: 2 noodles, ¼ cup sauce, and 1 cup ricotta mixture. Place the remaining 2 noodles on top, spread with the remaining sauce, and dollop with the remaining ricotta mixture.
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Step 4.
Sprinkle the remaining ½ cup mozzarella and 2 tablespoons Pecorino over the top. Cover the dish tightly with foil that has been lightly oiled on the underside to prevent sticking. Bake for 15 minutes. Then, uncover and continue baking until the noodles are tender and the top is golden brown, about 8 to 10 minutes more. Let rest for a few minutes before serving.