Quick Veggie Ricotta Lasagna (Printable)
Creamy ricotta and spinach layered with marinara and gooey mozzarella for a quick, satisfying Italian-inspired dish.
# What You'll Need:
→ Dairy & Cheese
01 - 1 1/2 cups light ricotta cheese
02 - 1 1/2 cups shredded mozzarella cheese
→ Vegetables
03 - 2 cups fresh spinach, finely chopped
→ Pantry
04 - 1 1/2 cups marinara sauce
05 - 6 no-boil lasagna sheets
# Method:
01 - Set oven to 350°F (180°C) to prepare for baking.
02 - Combine ricotta cheese and chopped spinach in a medium mixing bowl until evenly blended.
03 - Spread a thin layer of marinara sauce on the bottom of an 8x8-inch baking dish.
04 - Arrange three no-boil lasagna sheets over the sauce, then layer with half the ricotta-spinach mixture and half the shredded mozzarella. Repeat layering with remaining sheets, ricotta mixture, marinara, and finish with mozzarella cheese on top.
05 - Place uncovered baking dish in oven and bake for 25 minutes, or until lasagna is bubbly and golden on top.
06 - Remove from oven and let cool for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- Ready in just over half an hour
- Comforting flavors without meat
02 -
- Contains dairy and wheat gluten
- Check marinara ingredients for added sugars
03 -
- Use whole-wheat lasagna sheets for extra fiber
- Let the lasagna rest for easy slicing