Spinach Lasagna (Easy No-Boil Method)

"Traditional oven-baked layered lasagna, without the fuss of boiling the noodles! Comes out perfect every time. So delicious, and one of our top favorites. This lasagna is great served with a tossed salad and Mom's Onion Parmesan Bread recipe #109257 #109257, and a nice bottle of Italian Chianti or Lambrusco wine! Leftovers are yummy the following day, if you are fortunate enough to have any. NOTE: Please do not alter the liquid to solid ratio. Just follow the easy instructions for perfect lasagna, every time. P.S. Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served. Enjoy!"
 
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photo by mckenziecampbell photo by mckenziecampbell
photo by mckenziecampbell
photo by mckenziecampbell photo by mckenziecampbell
photo by Patricia B. photo by Patricia B.
Ready In:
1hr 35mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • In large skillet or stock pot, brown ground beef and onion; drain.
  • Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
  • In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
  • In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
  • Bake covered at 350 F for 45 minutes.
  • Remove foil from lasagna; sprinkle with Parmesan cheese.
  • Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
  • Let stand 10 minutes before serving. Yields 8 servings.
  • Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
  • NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.

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Reviews

  1. Excellent!! I loved not having to boil the noodles in advance. I used Hot Italian sausage, added mushrooms and onionsto the sauce, used fresh baby spinach and used pepper jack cheese. With just two of us, I put 3 dinners in the freezer. This is the lasagne recipe I've been looking for! thank you.
     
  2. I used Italian sausge and 1 quart of my homemade tomato sauce. I doubled the amount of fresh spinach to 4 cups. I just chopped it up and added it to the other ingredients. I love the fact that you don't need to precook it. The addition of mushrooms suggested in one of the other reviews sounds like a good idea. I think the only other change I made was to use about 1/2 cup of Parmesan on top. It was very quick and easy to prepare and we loved the finished result.
     
  3. I added a can of sliced mushrooms to my sauce and cut the spinach about in half. I also used cottage cheese because I was out of riccota...we all loved it!!! I guess the spinach is a personal preference since the above reviewer added more to hers! :)
     
  4. This was my first time eating or cooking lasagna with spinach. It was very good. My whole family liked it a lot. I used half Italian sausage and half Hamburger. I also used a bit more spinach then it called for and more cheese. Noodles actually were done!!
     
  5. THIS IS THE BEST LASAGNA I've ever made or eaten! And I've tried a lot. Soooo easy to put together - now I did the layering a bit different. I used three dry noodles, 1/3 sauce, 1/2 cheese, then three dry noodles, 1/3 sauce, 1/2 cheese, then three dry noodles and remaining 1/3 sauce. I did this because I couldn't fit 1/2 the noodles on the bottom as suggested. Anyways - will throw out all other recipes. Loved the way it stood up together when cut and sneaked the spinach in and I used Jimmy Dean regular sausage and that gave fabulous flavor. Thanks.
     
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Tweaks

  1. Added wine to sauce, basil and oregano to cheese mixture. Used small curd cottage cheese instead of rocatta.
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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