Delightfully Simple Weeknight Lasagna

$- 9 lasagna noodles - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups marinara sauce - 1 large egg - 2 cups fresh spinach, chopped - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - Fresh basil leaves for garnish (optional) When measuring, I find it helpful to use dry measuring cups for the cheeses and liquid cups for the marinara sauce. A standard cup holds 8 ounces. If you prefer precise measurements, consider weighing the cheese. For example, 1 cup of ricotta weighs around 8 ounces. This ensures your sauce-to-noodle ratio stays balanced. Using fresh ingredients makes a big difference in taste. Fresh spinach adds a nice crunch and flavor. I like to use homemade marinara when I can, but store-bought works too. Look for a brand that uses simple ingredients. For cheese, I recommend using whole-milk ricotta for creaminess. Shredded mozzarella should be low-moisture to melt nicely. Remember, quality ingredients lead to a better dish! {{ingredient_image_2}} Set your oven to 375°F (190°C). This heat helps cook the lasagna evenly. A hot oven is key for a great finish. Boil a large pot of salted water. Add the lasagna noodles. Cook them until they are al dente. This usually takes around 8-10 minutes. Drain the noodles and lay them flat on a clean kitchen towel. This step stops them from sticking together. In a big bowl, mix together the ricotta cheese and one large egg. Add the chopped spinach, dried oregano, garlic powder, salt, and pepper. Stir it all until it’s smooth and creamy. This mixture adds flavor and richness to the lasagna. Start by pouring a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. This keeps the noodles from sticking. 1. Place 3 lasagna noodles side by side over the sauce. 2. Spread half of the ricotta mixture over the noodles. 3. Sprinkle a generous amount of shredded mozzarella on top. 4. Pour about one-third of the remaining marinara sauce over the cheese. Repeat these steps for the next layer. Add 3 more noodles, the rest of the ricotta mixture, some mozzarella, and another layer of marinara sauce. For the final layer, add the last 3 noodles on top. Spread the remaining marinara sauce evenly across them. Top with the rest of the mozzarella and grated Parmesan cheese. Cover the dish tightly with aluminum foil. This prevents the cheese from sticking. Bake it in the preheated oven for 25 minutes. After 25 minutes, carefully take off the foil. Bake for another 15 minutes. This helps the cheese bubble and turn golden. Once done, let the lasagna cool for about 10 minutes. This makes it easier to slice. If you like, garnish with fresh basil leaves for extra flavor. Enjoy your delicious homemade lasagna! To save time, prep your ingredients before cooking. Start with the ricotta mixture. Blend the ricotta cheese, egg, spinach, oregano, garlic powder, salt, and pepper in one bowl. This step is quick and easy. While you mix, boil the noodles in another pot. This way, both tasks happen at the same time. You can also lay the noodles flat on a towel as soon as they are done. This keeps them from sticking. Fresh spinach adds a pop of color and nutrition. It makes the lasagna feel lighter. You can also use fresh basil for a burst of flavor. It brightens every bite. If you love cheese, add more mozzarella or a bit of goat cheese. These options turn your dish into a cheesy dream. Keep your ingredients colorful and fresh for a tasty meal that looks good too. Using pre-cooked noodles can cut down your time. No-boil noodles cook faster since they absorb sauce while baking. If you need to save even more time, make the lasagna a day ahead. Just cover it and store it in your fridge. On the day you want to eat, pop it in the oven. Just remember to increase your baking time by about 10 minutes. This way, your weeknight lasagna is delicious and stress-free! Pro Tips Perfectly Cooked Noodles: Ensure your lasagna noodles are cooked al dente. They will continue to cook while baking, preventing a mushy texture. Layering Technique: Spread your marinara sauce evenly between layers to avoid dry spots and ensure every bite is flavorful. Cheese Variations: Feel free to mix and match cheeses! Try adding provolone or fontina for a unique flavor twist. Resting Time: Allow the lasagna to rest for at least 10 minutes before slicing. This helps the layers set and makes serving easier. {{image_4}} You can easily make this lasagna vegetarian. Replace meat with veggies. Use mushrooms, zucchini, or bell peppers. You can also add more spinach. This makes the dish colorful and healthy. Just layer the veggies in place of meat. For meat lovers, add ground beef or Italian sausage. Cook meat first, then mix it with marinara sauce. Layer it like you would cheese. This gives you a rich flavor in every bite. You can also mix in pepperoni for a fun twist. If you need a gluten-free option, use gluten-free lasagna noodles. Many brands offer this now. Check the package for cooking instructions. You can also use thinly sliced zucchini as a noodle. This keeps it light and fresh while still delicious. To keep your lasagna fresh, store it in an airtight container. Place it in the fridge. Make sure it cools down to room temperature first. It will stay good for up to four days. If you have a large portion, cut it into smaller pieces. This makes it easier to grab when you want a quick meal. Freezing is a great option for longer storage. Let the lasagna cool completely. Wrap it tightly in plastic wrap. Then, cover it with aluminum foil. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place your lasagna in an oven-safe dish. Cover it with foil to prevent drying out. Bake for about 25 minutes. If using a microwave, place a slice on a plate. Heat it on medium power for about 2-3 minutes. Check to make sure it’s hot all the way through. Enjoy your tasty leftovers! Yes, you can use no-boil lasagna noodles. These noodles save time since you don’t need to cook them first. Just layer them directly in the dish with sauce. The moisture from the sauce cooks the noodles in the oven. This recipe yields about six servings. It’s perfect for a family dinner or leftovers for lunch. You can easily double the recipe if you have more guests. The best way to reheat lasagna is in the oven. Preheat your oven to 350°F (175°C). Cover the lasagna with foil to keep it moist. Heat for about 20-25 minutes. You can also use the microwave for quick reheating, but it may not warm evenly. Yes, you can make lasagna ahead of time. Assemble it and cover it tightly with foil. You can store it in the fridge for a day or freeze it for up to three months. Bake it from frozen, adding extra time to cook. If you need a substitute for ricotta cheese, try cottage cheese or cream cheese. Blend them for a smoother texture. You can also use Greek yogurt for a healthier option. Each will change the flavor slightly but will still taste great. This blog post covered key ingredients, steps, tips, and variations for making lasagna. I shared my best prep tricks and storage methods. You can easily adapt this dish, whether you prefer vegetarian options or fast cooking tips. Remember, using fresh ingredients makes a big difference in taste. Now you have all the tools to create a fantastic lasagna. Enjoy every bite!$

Delightfully Simple Weeknight Lasagna

A quick and easy lasagna recipe perfect for weeknight dinners.

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Prep Time 20

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine Italian

Servings 6

Calories 400 kcal

Ingredients

9 noodles lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups marinara sauce
1 large egg
2 cups fresh spinach, chopped
1 teaspoon dried oregano
1 teaspoon garlic powder
to taste Salt and freshly cracked black pepper
optional Fresh basil leaves for garnish

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot when your lasagna is ready to bake.
Cook the Noodles: In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions, until they are al dente. Drain them well and lay them flat on a clean kitchen towel to prevent sticking.
Prepare the Ricotta Mixture: In a mixing bowl, blend together the ricotta cheese, large egg, chopped spinach, dried oregano, garlic powder, salt, and pepper. Stir until the mixture is well combined and creamy.
Start Layering: Pour a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish to prevent sticking and add moisture.
First Layer of Noodles: Place 3 lasagna noodles side by side over the sauce, ensuring they cover the bottom of the dish evenly.
Add the Ricotta Mixture: Gently spread half of the prepared ricotta mixture over the first layer of noodles. Sprinkle a generous amount of shredded mozzarella over the ricotta, followed by about 1/3 of the remaining marinara sauce.
Repeat Layers: Repeat the layering process by adding another 3 noodles, the remaining ricotta mixture, a sprinkle of mozzarella cheese, and another layer of marinara sauce.
Top Layer: For the final layer, place the last 3 noodles on top. Spread the remaining marinara sauce evenly across the noodles and generously sprinkle the remaining mozzarella and grated Parmesan cheese on top.
Bake the Lasagna: Cover the dish tightly with aluminum foil to prevent the cheese from sticking during baking. Place it in the preheated oven and bake for 25 minutes.
Finish Baking: After 25 minutes, carefully remove the foil and continue to bake for an additional 15 minutes, or until the cheese on top is bubbly and lightly golden.
Cool and Serve: Once baked, allow the lasagna to cool for about 10 minutes before slicing for easier serving. If desired, garnish with fresh basil leaves for a lovely presentation and added flavor.

Notes

For a beautiful presentation, serve the lasagna in square portions on individual plates. Drizzle lightly with high-quality olive oil and sprinkle with chopped fresh basil.

Keyword lasagna, pasta, weeknight dinner