Meatless but Very Cheesy No Boil Lasagna
Indulge in the ultimate comfort food with this Meatless but Very Cheesy No Boil Lasagna—a vegetarian twist on the classic dish that’s perfect for weeknight dinners or family gatherings. This recipe levels up convenience with oven-ready lasagna noodles, eliminating the need for pre-boiling, while layering a luscious blend of ricotta, mozzarella, and Parmesan cheeses with hearty marinara sauce and fresh spinach. Infused with garlic powder and Italian seasoning, each bite bursts with rich flavor and gooey, cheesy goodness. Ready in under an hour with just 20 minutes of prep, this no-meat lasagna is a crowd-pleaser that’s simple to assemble and delivers satisfying, restaurant-quality results. Perfect for vegetarians, cheese lovers, and busy home cooks alike!
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Recipe Information
Ingredients
- 12 sheets Oven-ready lasagna noodles
- 16 oz Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 48 oz Marinara sauce
- 5 cups Spinach (fresh or thawed and drained frozen)
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, the egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
If using fresh spinach, chop it finely. If using frozen spinach, ensure it is fully thawed and squeeze out as much water as possible. Stir the prepared spinach into the cheese mixture.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Layer 4 sheets of oven-ready lasagna noodles on top of the sauce, slightly overlapping if necessary.
Spread 1/3 of the ricotta-spinach mixture over the noodles, then pour 1 to 1.5 cups of marinara sauce evenly over the cheese layer. Sprinkle with 1/2 cup of shredded mozzarella cheese.
Repeat this layering process (noodles, ricotta mixture, marinara sauce, mozzarella) two more times, ending with a layer of marinara sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese evenly over the final layer of sauce.
Cover the baking dish tightly with aluminum foil, ensuring the foil does not touch the cheese to prevent sticking.
Bake for 40 minutes covered. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbling.
Remove the lasagna from the oven and let it cool for 10 to 15 minutes before slicing and serving. This resting period helps the layers set and makes it easier to cut clean slices.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 574 mg | 44% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
