Veggie Lasagna with Spinach and Ricotta
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 45 min
- Cost
- $19.00
- Nutrition
- 590 cal · 38g protein
- meatless
- make-ahead
- freezer-friendly
- comfort-food
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain noodles
Veggie Lasagna with Spinach and Ricotta is a Italian weeknight dinner that serves 4 and is on the table in about 65 minutes, for around $19 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 package no-boil lasagna noodles
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- ½ cup grated parmesan
- 10 oz frozen chopped spinach
- 1 count zucchini
- 1 jar low-sodium marinara sauce
- 1 count egg
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
Steps
- Heat the oven to 375°F. Thaw the spinach in the microwave and squeeze out as much water as you can.
- In a bowl, mix ricotta, spinach, egg, half the parmesan, Italian seasoning, salt and pepper. Thinly slice the zucchini into rounds.
- Spread 1/2 cup marinara in a 9x13 dish. Layer noodles, half the ricotta mixture, half the zucchini, 1/2 cup mozzarella and a scoop of sauce. Repeat, then finish with noodles, remaining sauce, mozzarella and parmesan.
- Cover tightly with foil and bake 35 minutes. Uncover and bake 10 more minutes until bubbly and browned and the center reaches 160°F.
- Let it rest 10 minutes before cutting so the layers hold together.
- Assemble the night before and refrigerate, or freeze unbaked and thaw overnight in the fridge; add 15 minutes to the covered bake time if cold, and bake until the center reaches 160°F.
- Picky eater tip: serve plain noodles with a little marinara and shredded mozzarella.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 4 g
- Sugar
- 7 g
- Fat
- 28 g
- Saturated fat
- 16 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop