Loaf Pan Lasagna
- 15m Prep Time
- 37m Cook Time
- 52m Ready In
A scaled-down lasagna made in a loaf pan, featuring spinach, broccoli, ricotta, and marinara. Ready in under an hour, it serves two.
Ingredients
- 5/16 lbs frozen leaf spinach thawed
- 5/16 lbs frozen broccoli florets thawed
- 1 cup part-skim ricotta
- 1 clove garlic pressed
- 1/4 cup fresh basil chopped
- 3 oz part-skim mozzarella cheese grated
- 3 tbsp grated Pecorino Romano cheese
- Kosher salt
- 3/4 cup marinara sauce
- 3 no-boil lasagna noodles
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1028 mg
- Iron: 4.58 mg
- Magnesium: 136 mg
- Phosphorus: 747 mg
- Potassium: 1228 mg
- Zinc: 5.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup part-skim ricotta
- 3 tbsp grated Pecorino Romano cheese
- Kosher salt
- 3/4 cup marinara sauce
- 3 no-boil lasagna noodles
Prepare
- Thaw 5/16 lbs frozen leaf spinach
- Thaw 5/16 lbs frozen broccoli florets
- 1 clove garlic, pressed
- Chop 1/4 cup fresh basil
- Grate 3 oz part-skim mozzarella cheese
Let's Cook
-
Step 1.
Heat the oven to 425°F. Squeeze the thawed spinach of excess moisture and pat the thawed broccoli as dry as possible. Chop both and place in a large bowl. Add the ricotta, pressed garlic, chopped basil, ½ cup grated mozzarella, 2 tablespoons grated Pecorino Romano, and ½ teaspoon kosher salt; stir well to combine.
-
Step 2.
Spread ¼ cup marinara sauce in the bottom of an 8½-by-4½-inch loaf pan. Top with 1 no-boil lasagna noodle. Spread one-third of the remaining sauce (about 2 tablespoons) over the noodle, then dollop with one-third of the ricotta mixture. Repeat layers: noodle, sauce, ricotta mixture. Place the remaining noodle on top, spread with the remaining sauce, and dollop with the remaining ricotta mixture.
-
Step 3.
Sprinkle the top with the remaining ¼ cup grated mozzarella and 1 tablespoon grated Pecorino Romano. Cover tightly with a piece of foil lightly oiled on the underside (to prevent sticking). Bake for 25 minutes. Uncover and continue baking until the noodles are tender and the top is golden brown, 10 to 12 minutes. Let rest for 5 minutes before serving.