No Boil Cheesy Lasagna Vegetarian with Optional Meat Sauce
Discover the ultimate comfort dish with this No-Boil Cheesy Lasagna, a vegetarian-friendly recipe that doubles as a crowd-pleasing dinner with the option for a hearty meat sauce. Packed with layers of creamy ricotta, gooey mozzarella, tender zucchini, and vibrant spinach, this lasagna skips the hassle of pre-cooking noodles, making it both convenient and delicious. For added versatility, you can elevate the dish with a robust ground beef or turkey marinara for a meaty twist. Perfectly baked to golden, bubbly perfection, this easy-to-make lasagna is ideal for family dinners, meal prepping, or any occasion that calls for a warm, satisfying meal. Ready in just over an hour, it’s a simple yet impressive dish that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (no-boil)
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 2 medium Zucchini (thinly sliced)
- 2 cups Baby spinach (fresh)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 pound Ground beef or turkey (optional for meat sauce)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
If preparing the optional meat sauce, heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add ground beef or turkey and cook until browned. Stir in 2 cups of marinara sauce, reduce heat, and simmer for 5 minutes.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, the egg, salt, and black pepper. Mix until smooth and set aside.
Spread 1 cup of marinara sauce (or prepared meat sauce) onto the bottom of the baking dish.
Place 3 no-boil lasagna noodles on top of the sauce, slightly overlapping if necessary.
Spread 1/3 of the ricotta mixture over the noodles. Layer with zucchini slices, a handful of spinach, and 1 cup of marinara sauce (or meat sauce). Sprinkle with 1/2 cup of mozzarella cheese.
Repeat the layering process (noodles, ricotta, vegetables, sauce, and cheese) two more times, finishing with the remaining noodles and a layer of sauce on top.
Sprinkle the top with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh herbs like basil or parsley, if desired.
Nutrition Facts
Calories |
6325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 10258 mg | 446% | |
| Total Carbohydrate | 603.4 g | 219% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 53.1 g | ||
| Protein | 361.8 g | 724% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6736 mg | 518% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3763 mg | 80% | |
*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.
