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Required Equipment
- Large pot
- Colander
- 12-inch skillet
- Mixing bowls
- 9x13-inch baking dish
- Aluminum foil
Utilized Devices
Cooking Techniques
- boiling
- sautéing
- simmering
- baking
- layering
Ingredients
- 225 gLasagna noodles — dried
- 30 mlExtra-virgin olive oil — divided
- 150 gYellow onion — diced
- 12 gGarlic cloves — minced
- 960 mlMarinara sauce
- 240 gCrushed tomatoes
- 120 mlWater or vegetable broth
- 150 gBaby spinach
- 480 gWhole-milk ricotta
- 50 gLarge egg
- 170 gShredded mozzarella — low-moisture
- 100 gGrated Parmesan cheese
- 6 gItalian seasoning
- 10 gFresh basil — chopped
- 5 gKosher salt
- 2 gBlack pepper
Instructions
Bring a large pot of salted water to a boil, cook the lasagna noodles until just shy of al dente, then drain and lay them on parchment so they do not stick.
Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the onion with a pinch of salt for 5 minutes until translucent; stir in the garlic for 1 minute until fragrant.
Pour in the marinara, crushed tomatoes, and water, bring to a simmer, and cook for 8 minutes to meld; taste and season with salt and pepper.
Stir the spinach into the hot sauce until wilted, then remove the pan from the heat.
In a bowl combine ricotta, egg, half of the mozzarella, half of the Parmesan, Italian seasoning, and basil until smooth.
Spread 1 cup sauce in a greased 9x13-inch dish, top with 3 noodles, then alternate ricotta dollops, sauce, and noodles until used, finishing with sauce and remaining cheeses.
Cover with foil and bake at 375°F (190°C) for 25 minutes, uncover and bake 15 minutes more until bubbling and browned; rest 15 minutes before slicing so the layers set.
Chef Tips
- ⭐Oil or spray the foil before covering so it never sticks to the cheese.
- ⭐If using no-boil noodles, add an extra 1/2 cup sauce to keep the top layer moist.
- ⭐Freeze individual slices tightly wrapped; reheat covered at 350°F (175°C).
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Nutritional Highlights
- ✓Protein from ricotta, mozzarella, and Parmesan keeps servings satisfying
- ✓Spinach adds iron, folate, and a boost of green
- ✓Leftovers reheat beautifully for easy lunches
Dietary Notes
Compliant With
Allergens
- Contains dairy (cheese)
- Contains gluten (pasta)
FAQ
Can I add more veggies?
Roasted zucchini, mushrooms, or thin-sliced bell peppers layer in easily between noodles and sauce.
Can I make it ahead?
Assemble up to 24 hours in advance, refrigerate, and add 10 minutes to the covered bake time.
Nutrition
| Calories | 530 |
| Protein | 28 g |
| Carbs | 48 g |
| Fat | 26 g |