Recipes Worth Sharing

Weeknight Spinach and Ricotta Lasagna

6 servings


1 hour 15 minutes

total time


9 ounces (dry) no-boil, oven-ready lasagna sheets

1 (10-ounce) package frozen chopped spinach, thawed (undrained)

15 ounces whole-milk ricotta

1 (24-ounce) jar pasta sauce, such as vodka or marinara

2 cups vegetable stock

1/2 to 1 teaspoon crushed red pepper

1 cup grated low-moisture mozzarella

Extra-virgin olive oil

Handful of torn soft herbs, such as oregano, basil, or parsley, to serve


Heat the oven to 400 degrees.

Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.

Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.

Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.

Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.

Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.


Serving Size




Total Fat

17 g

Saturated Fat

8 g

Unsaturated Fat

8 g

Trans Fat

0 g




222 mg

Total Carbohydrate

40 g

Dietary Fiber

3 g

Total Sugars

2 g


17 g

6 servings


1 hour 15 minutes

total time
Start Cooking