Skillet Lasagna

Broken lasagna noodles simmer directly in a ground-beef and marinara sauce, so there’s no separate pot of pasta to boil. The finished skillet is saucy and unlayered, with broad noodle pieces, creamy ricotta dollops, melted mozzarella, and fresh basil.

Keep the noodles mostly submerged as they cook. They usually soften in 18 to 25 minutes, but the skillet, heat, and noodle brand can change the timing. Check for tenderness and add a little warm liquid if the sauce thickens before the pasta is done.

Ingredients for Skillet Lasagna

• 1 tablespoon olive oil
• 1 lb ground beef (450g)
• 1 small yellow onion, finely chopped (110g)
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 jar marinara sauce (24 oz; 680g)
• 2 cups low-sodium chicken broth or water, plus more as needed
• 8 oz regular dried lasagna noodles, broken into broad, irregular 2- to 3-inch pieces (225g)
• 1 cup ricotta cheese (245g)
• 1 1/2 cups shredded low-moisture mozzarella (170g)
• 1/2 cup loosely packed fresh basil leaves, some left whole and some thinly sliced
• Kosher salt and black pepper, to taste; start with about 1/2 teaspoon salt and 1/4 teaspoon pepper

Optional: Add a pinch of red pepper flakes with the garlic, or finish with 2 to 3 tablespoons finely grated Parmesan.

How to Make Skillet Lasagna

1. Brown the beef: Heat a 12-inch deep skillet with a lid over medium-high heat. Add the olive oil, beef, and onion. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 6 to 8 minutes, breaking up the beef, until it is browned through and the onion is soft. Drain excess fat if needed. Reduce the heat to medium, add the garlic and Italian seasoning, and stir briefly until fragrant.
2. Add the sauce and noodles: Stir in the marinara and 2 cups broth or water. Add the broken noodles, pressing and turning them gently until most pieces are covered by the sauce. Taste the sauce and adjust the seasoning, allowing for the salt already in the marinara and broth.
3. Simmer until tender: Bring to a gentle simmer, cover, and reduce the heat to medium-low. Every 3 to 4 minutes, uncover to stir, gently scrape the bottom, and tuck exposed noodles back under the sauce. Start checking at 15 minutes; the noodles usually take 18 to 25 minutes. If the sauce thickens while they are still firm, add warm broth or water about 1/4 cup at a time. Cook until the noodles have no hard, dry center and the sauce is thick and spoonable. A little loose liquid is fine.
4. Add the cheeses: Reduce the heat to low. Spoon the ricotta over the pasta in distinct dollops, then scatter the mozzarella across the top. Leave some ricotta and meat sauce visible rather than stirring the cheeses in.
5. Melt and garnish: Cover for 2 to 3 minutes, just until the mozzarella melts without browning. Remove from the heat and add the whole basil leaves and thin ribbons. Rest for about 5 minutes before serving from the skillet; the sauce will thicken slightly.

Choosing the Skillet and Noodles

Use a wide, deep skillet so there is room to stir and keep the noodle pieces mostly under the sauce. If your skillet is too shallow or crowded, use a wide pot with a lid instead.

Regular dried lasagna noodles are the choice for the liquid amount and timing above. No-boil sheets may need different adjustments, so don’t assume they will cook the same way.

Why the Ricotta Goes on Top

Dolloping ricotta over the cooked pasta leaves soft, creamy patches distinct from the tomato sauce. The lid melts the mozzarella gently on the stovetop, without a broiler or a browned crust.

Skillet Lasagna Variations

• Italian sausage: Replace the beef with ground Italian sausage. It may add more fat, salt, and spice, so taste before adding more salt.
• Vegetarian: Omit the beef, use vegetable broth or water, and add sautéed mushrooms or another vegetable. Cook off excess moisture from the vegetables before adding the sauce and noodles.
• Cottage cheese: Use it in place of ricotta for creamy patches with a less smooth texture.

Serve with a simple green salad or garlic bread. For another lasagna-inspired skillet dinner, try Bowtie Pasta Lasagna. For a different one-pot ground-beef pasta, see One Pot Taco Pasta.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or a covered skillet until hot, adding a splash of water if the pasta has absorbed the sauce.

Portions can be frozen for up to 3 months, though the pasta may soften after thawing.

Nutrition

Approximate nutrition per serving, based on 1/6 of the skillet: 600 calories, 35g protein, 30g fat, and 45g carbohydrates. Approximate nutrition per 100g: 165 calories, 10g protein, 8g fat, and 12g carbohydrates. Values vary with the ground beef, marinara, and cheese used.

Lazy Lasagna Casserole

Farfalle takes the place of lasagna sheets in this scoopable casserole. The pasta is coated in beef marinara, with small pockets of ricotta inside and melted mozzarella, Parmesan, and fresh basil on top.

Cook the pasta just shy of tender before assembling the dish. It will soften further during the covered bake, while a short uncovered finish melts the cheese and gives it a few golden spots. Serves 6–8; allow about 1 hour.

Ingredients

• 12 ounces farfalle pasta (340 g)
• 1 pound ground beef (450 g)
• 1 small yellow onion, finely diced (about 100 g)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 jar marinara sauce, about 24 ounces (680 g)
• 1 cup ricotta cheese (about 250 g)
• 1/2 cup grated Parmesan, divided (about 50 g)
• 2 cups shredded mozzarella (about 200 g)
• 2 tablespoons loosely packed fresh basil leaves, cut into thin ribbons
• Kosher salt and black pepper, to taste; start with about 1/2 teaspoon salt and 1/4 teaspoon pepper for the beef

Salt the pasta water before cooking. For optional additions, use a pinch of red pepper flakes or up to 1 cup of sautéed mushrooms or spinach. Cook off excess moisture from the vegetables before adding them to the sauce.

How to Make Lazy Lasagna Casserole

1. Preheat and prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish or a similar-capacity oval casserole dish.
2. Cook the pasta: Boil the farfalle in salted water, starting to check it 1–2 minutes before the package’s full cooking time. Drain thoroughly without rinsing when the pasta is flexible but still has a slight firm bite.
3. Make the beef sauce: While the pasta cooks, brown the beef and onion in a large skillet over medium heat, breaking the meat into small crumbles. Season with salt and pepper. Drain excess fat, then stir in the garlic and Italian seasoning briefly. Add the marinara and bring to a gentle simmer.
4. Combine: Stir the drained pasta into the beef sauce. In a small bowl, mix the ricotta with half of the Parmesan. Gently fold spoonfuls through the pasta, leaving small pockets of ricotta rather than blending it completely into the sauce.
5. Fill and top: Spread the pasta mixture evenly in the prepared dish without packing it down. Scatter the mozzarella and remaining Parmesan over the top, leaving some pasta visible.
6. Bake: Cover with foil and bake for about 25 minutes. Check that the casserole is hot and beginning to bubble at the edges, then uncover and bake for another 5–10 minutes, until the mozzarella is melted with a few golden spots. A deep dish or one starting cold may need more covered time; keep it covered if the cheese browns before the center is hot.
7. Rest and serve: Let the casserole rest for 5–10 minutes so it settles slightly. Scatter the basil ribbons over the top and scoop portions directly from the dish.

How to Keep the Pasta from Getting Mushy

Do not boil the farfalle until fully tender: it continues to cook as the casserole bakes. Drain it well, too. Water left on the pasta can thin the sauce, while excess fat left in the skillet can make the finished dish greasy. Once the center is hot, the edges are bubbling, and the cheese has melted, take the casserole out rather than baking it longer for a darker crust.

Why the Bake Time Depends on the Pasta

The 30–35-minute bake is for short pasta that has already been boiled. Oven-ready lasagna noodles and refrigerated or frozen ravioli need different amounts of liquid and different baking instructions; they are not direct swaps in this casserole.

Substitutions and Serving

Penne, shells, rotini, or ziti can replace the farfalle; cook the chosen shape just shy of tender according to its package timing. Ground turkey or Italian sausage can replace the beef. Cottage cheese can replace ricotta, though it has a different texture; drain it if especially wet.

Serve with a green salad, garlic bread, or a simple side of broccoli or green beans. For a version made in a skillet rather than baked, try bowtie pasta lasagna.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, assemble and cover it, then refrigerate for about 24–36 hours before baking. Allow extra covered baking time if it goes into the oven cold, and uncover only after the center is hot and the edges begin to bubble.

Refrigerate leftovers in an airtight container for 3–4 days. Microwave individual portions until hot, or cover a larger amount and reheat it in a 350°F oven until heated through.

The assembled, unbaked casserole can be frozen tightly covered. Thaw it overnight in the refrigerator before baking, and allow extra covered time if it is still cold.

Nutrition

Approximate nutrition per serving, based on 1 of 8 portions: 480 calories, 30 g protein, 22 g fat, and 40 g carbohydrates. Approximate nutrition per 100 g: 155 calories, 10 g protein, 7 g fat, and 13 g carbohydrates. Values will vary with the beef, cheese, marinara, and portion size.

Cottage Cheese Lasagna

Cottage cheese gives this beef-and-marinara lasagna a soft, lightly curdy filling beneath layers of noodles and melted mozzarella. Regular lasagna noodles are boiled just shy of tender, so they finish cooking in the sauce without needing extra water. The casserole bakes covered to heat the layers through, then uncovered until the cheese has golden-brown spots. Let it rest before cutting so the hot filling has time to settle.

Prep time: 35 minutes | Cook time: 55–60 minutes | Rest time: 15–20 minutes | Total time: About 1 hour 50 minutes | Serves: 8–10

Ingredients for Cottage Cheese Lasagna

• 12 regular lasagna noodles, about 12 oz (340g)
• 1 tablespoon olive oil, as needed
• 1 medium yellow onion, finely chopped, about 1 cup (150g)
• 3 garlic cloves, minced
• 1 lb lean ground beef (450g)
• Two 24-oz jars marinara sauce, 48 oz total (about 1,350g)
• 2 teaspoons Italian seasoning
• About 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper, divided
• 24 oz small-curd cottage cheese (680g)
• 1 large egg
• 1 cup grated Parmesan, divided (90g)
• 4 cups shredded low-moisture mozzarella, divided (450g)
• 2 tablespoons chopped fresh parsley

How to Make Cottage Cheese Lasagna

1. Preheat and boil the noodles: Heat the oven to 350°F (175°C). Boil the noodles in a large pot of salted water until just shy of tender, following the package timing. They should bend without breaking but still feel slightly firm. Drain and lay them flat on parchment or a lightly oiled tray so they do not stick together.
2. Make the meat sauce: Heat the olive oil in a large skillet or saucepan over medium heat. Cook the onion until softened, then add the garlic and ground beef. Cook, breaking up the beef, until no raw-looking pieces remain. Drain excess fat. Stir in the marinara, Italian seasoning, about half the salt, and half the pepper. Reduce the heat to medium-low and simmer briefly, stirring, until the sauce is combined and spoonable.
3. Mix the filling: If the cottage cheese has noticeable excess liquid, strain it first. Stir it together with the egg, half the Parmesan, and the remaining salt and pepper. Leave the curds intact for the main version; for a smoother filling, briefly blend the cottage cheese before mixing it with the other ingredients.
4. Layer the lasagna: Spread a thin layer of meat sauce in a 9-by-13-inch baking dish. Add four noodles, a third of the cottage-cheese filling, meat sauce, and some mozzarella. Repeat twice with the remaining noodles and filling, saving enough sauce and mozzarella to cover the top. Finish with sauce, the remaining mozzarella, and the remaining Parmesan. Leave room below the dish’s rim; if it is close to full, set it on a rimmed baking sheet to catch any bubbling sauce.
5. Bake covered: Tent the dish loosely with foil so it does not touch the cheese, or lightly grease the underside of the foil. Bake for about 40 minutes, then check for sauce beginning to bubble around the edges.
6. Brown the top: Remove the foil and bake for another 15–20 minutes, beginning to check after 15 minutes. The sauce should bubble at the edges, the center should be hot, and the mozzarella should be melted with scattered golden-brown spots. A deep dish or a casserole baked straight from the refrigerator may take longer.
7. Rest and serve: Let the lasagna stand for 15–20 minutes, until vigorous bubbling subsides and the layers begin to settle. Scatter the parsley over the top, then cut and serve from the baking dish.

Cottage Cheese: Curdy or Smooth?

Unblended cottage cheese makes a softly curdy filling. Blending it briefly produces a smoother texture, but it is not needed to make the layers hold together. Strain the cheese only if you can see excess liquid; otherwise, use it as it is.

Why This Lasagna Uses Boiled Noodles

Regular noodles are boiled just shy of tender so they can finish cooking in the casserole. The measured marinara provides the moisture they need; do not add water. Oven-ready noodles absorb sauce differently and need their own moisture and baking directions, so they are not a direct swap for this method.

How to Avoid Watery Layers

Drain excess fat after browning the beef, and strain cottage cheese only when it is noticeably wet. Use the measured marinara without adding water. Resting the baked lasagna also gives the hot sauce and filling time to settle before slicing.

Make-Ahead, Storage, and Reheating

To make it ahead, assemble the lasagna, cover it, and refrigerate it until ready to bake. A chilled casserole may need longer than the listed bake time; look for bubbling edges and a hot center.

Refrigerate cooked leftovers promptly in a covered container and use within 3–4 days. Reheat portions covered in the oven until hot throughout, or microwave in short intervals. Loosen the cover near the end of oven reheating if you want a less-steamed top.

Freeze baked portions or an assembled, unbaked casserole tightly wrapped in a freezer-safe dish. For best quality, use within about 2–3 months. Thaw overnight in the refrigerator when practical. If baking from frozen, keep it covered until heated through and allow substantially more time; the timing will depend on the dish and casserole depth.

Serve with a green salad, Caesar salad, or garlic bread. For a different beef-and-pasta dinner, try Bowtie Pasta Lasagna. High-Protein Taco Pasta is another beef-and-cottage-cheese pasta dish with a different flavor profile.

Nutrition

Approximate nutrition per serving, based on 1 of 9 servings: 580 calories, 39g protein, 22g fat, and 48g carbohydrates. Approximate nutrition per 100g: 140 calories, 9g protein, 5g fat, and 11g carbohydrates. Values vary with the brands of marinara, cottage cheese, and other cheeses used.

Five Cheese Lasagna

Ground-turkey tomato sauce, boiled lasagna noodles, and five cheeses bake into thick, distinct layers beneath a melted, lightly golden top. Ricotta and Parmesan make the creamy filling; mozzarella, cheddar, and provolone add cheese between the noodles and across the surface.

The sauce should be thick enough to cling to the turkey before you assemble the lasagna. After baking, give it 15–20 minutes to rest so you can cut and lift substantial square servings without the layers sliding apart.

Ingredients for Five Cheese Lasagna

• 12 dried lasagna noodles (about 300g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped (about 150g)
• 3 garlic cloves, minced
• 1 lb ground turkey (450g)
• 1 can (28 ounces) crushed tomatoes (about 800g)
• 1 jar (24 ounces) tomato-basil pasta sauce (about 680g)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper
• 1 container (15 ounces) ricotta cheese (about 425g)
• 1 large egg
• 1 cup grated Parmesan, divided (about 90g)
• 1 cup shredded sharp cheddar, divided (about 115g)
• 1 cup shredded provolone, divided (about 115g)
• 3 cups shredded low-moisture mozzarella, divided (about 335g)

Optional: 1/2 teaspoon lightly crushed fennel seeds for the sauce; 1 tablespoon chopped fresh parsley for serving.

How to Make Five Cheese Lasagna

1. Preheat and boil the noodles: Heat the oven to 375°F (190°C). Cook the dried noodles in a large pot of boiling water according to the package directions until al dente, stirring as they cook. Drain and lay them separately so they do not stick together.
2. Make the turkey sauce: Heat the olive oil in a large skillet or saucepan over medium heat. Cook the onion until softened, then add the garlic. Add the turkey and optional fennel seeds; cook, breaking up the meat, until no pink remains. Stir in the crushed tomatoes, pasta sauce, Italian seasoning, about 1/2 teaspoon of the salt, and the pepper. Reduce to medium-low and simmer, stirring occasionally, until the sauce clings to the meat rather than pooling as thin liquid.
3. Mix the cheese filling: Combine the ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, and 1/2 cup cheddar. Season with some or all of the remaining salt to taste. Set aside 1 cup mozzarella, 1/2 cup provolone, the remaining cheddar, and the remaining Parmesan for the top. Keep the last cup of mozzarella and 1/2 cup provolone for the interior layers.
4. Layer the lasagna: Spread a thin layer of sauce in a deep 9-by-13-inch baking dish. Add four noodles, then one-third of the remaining sauce, half the ricotta filling, and half the cheeses reserved for the interior. Repeat with four noodles and the same amounts of sauce, filling, and interior cheeses. Finish with the last four noodles, the remaining sauce, and the cheeses reserved for the top. If the dish is close to full, set it on a rimmed baking sheet to catch bubbling sauce.
5. Bake covered: Lightly grease the underside of a piece of foil and tent it over the dish so it does not touch the cheese. Bake on the center rack for about 35 minutes.
6. Uncover and finish: Remove the foil and bake for another 15–20 minutes. Start checking after about 15 minutes uncovered. The lasagna is ready when the edges bubble, the center is thoroughly hot, and the cheese is fully melted with scattered light golden spots.
7. Rest and serve: Let the lasagna rest for 15–20 minutes, until the bubbling subsides. Cut into squares and lift each portion with a broad spatula. Sprinkle lightly with parsley, if using.

How to Keep the Layers Intact

A thin layer of sauce beneath the first noodles prevents sticking, while a thick sauce helps keep the finished portions from turning loose and watery. Spread the ricotta filling gently across each interior layer so the pasta, sauce, and cheese remain distinct.

Let the baked lasagna rest before cutting. A sharp knife will cut through the noodles more cleanly, and a broad spatula will support each square as you lift it.

Can You Use Different Lasagna Noodles?

The method above is written for dried noodles boiled to al dente. Fresh or oven-ready noodles require different preparation, and oven-ready noodles may need a different amount of moisture. Follow the package directions rather than boiling or layering them exactly as directed here.

If provolone is unavailable, another mild melting cheese will keep five distinct cheeses in the dish. You can use an equal amount of mozzarella instead, but the lasagna will then contain four kinds of cheese.

Make-Ahead, Storage, and Reheating

Assemble the unbaked lasagna, cover it, and refrigerate it for up to 1–2 days before baking. A cold casserole may need longer in the oven; check for bubbling edges, a thoroughly hot center, and a melted, lightly golden top.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions in a lightly greased, covered baking dish at 350°F (175°C) for about 20–25 minutes, until hot throughout. Larger portions may take longer.

Baked leftovers or an assembled unbaked lasagna can be frozen for up to 3 months. Thaw an unbaked lasagna completely before baking.

Serve square portions with garlic bread or a simple green salad. For a separate skillet-style dinner, try Bowtie Pasta Lasagna.

Nutrition Information

Approximate nutrition per serving, based on 8 servings: 700 calories, 49g protein, 35g fat, and 47g carbohydrates. Approximate nutrition per 100g: 150 calories, 10g protein, 8g fat, and 10g carbohydrates. Values vary with the brands and products used.

Italian Sausage Lasagna

Browned Italian sausage and marinara give this lasagna its hearty tomato filling, while ricotta and mozzarella form creamy layers between the pasta. This version uses regular noodles cooked just to al dente, so their tenderness is easier to judge before the casserole goes into the oven. Bake it covered until the center heats through, then uncover it for a lightly golden cheese top. A 15–20 minute rest helps each square slice hold its layers.

Ingredients for Italian Sausage Lasagna

• 12 regular lasagna noodles, or enough for 3 layers (340g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (110g)
• 3 garlic cloves, minced
• 1 1/2 pounds mild or sweet Italian pork sausage (680g)
• Two 24-ounce jars thick marinara sauce (about 1,350g total)
• 1 teaspoon dried Italian seasoning, divided
• 24 ounces whole-milk ricotta (680g)
• 1 large egg
• 1 cup grated Parmesan, divided (90g)
• 1/2 teaspoon kosher salt, to start
• 1/4 teaspoon black pepper
• 16 ounces shredded mozzarella, divided (450g)

For optional heat, add 1/4–1/2 teaspoon crushed red pepper flakes to the sausage sauce. Season the ricotta conservatively; the sausage, marinara, and Parmesan also contain salt.

How to Make Italian Sausage Lasagna

1. Cook the noodles: Preheat the oven to 375°F (190°C). Boil the noodles according to the package directions until just al dente. They should bend without breaking but still feel slightly firm. Drain well and keep them from sticking together.
2. Make the sausage sauce: Heat the olive oil in a large skillet over medium heat. Cook the onion until softened, then stir in the garlic briefly until fragrant. Add the sausage and break it into small crumbles as it cooks. Once browned and no longer pink, drain excess grease if needed. Stir in the marinara and half the Italian seasoning.
3. Mix the ricotta: In a bowl, combine the ricotta, egg, half the Parmesan, salt, pepper, and remaining Italian seasoning. The filling should be creamy and spreadable, not runny.
4. Layer the lasagna: Spread a thin layer of sausage sauce in the bottom of a deep 9-by-13-inch baking dish. Add noodles, then some ricotta filling, sausage sauce, and mozzarella. Repeat for three noodle layers, reserving enough sauce, mozzarella, and Parmesan to finish the top. Cover the noodles with sauce so no dry patches remain, and leave a little room at the top for bubbling.
5. Bake: Cover tightly with foil and bake for 30–35 minutes. Uncover and bake for another 10–15 minutes, until the sauce bubbles around the edges and the mozzarella is melted with a few light golden spots. Begin checking after about 40 minutes total. A knife should pass through the center without meeting firm noodles. If the center is not hot or the noodles are still firm, cover again and bake in short increments. A cold or especially deep casserole may need longer.
6. Rest and serve: Let the lasagna rest for 15–20 minutes, until the bubbling settles. Cut into squares and lift each portion carefully to keep the pasta, sausage sauce, and cheese layers together.

Why Use Cooked Lasagna Noodles?

Cooking regular noodles just to al dente gives them a reliable starting texture. Drain them thoroughly so extra water does not loosen the filling. Oven-ready noodles are an option, but they are not a direct swap: follow their package directions, provide adequate sauce coverage, and expect the baking time and texture to differ.

How to Keep the Layers from Sliding

Use thick marinara rather than a watery sauce, and leave the lasagna undisturbed for the full 15–20 minute rest before cutting. If adding vegetables, remove excess moisture first; wet additions can make a square slice slump.

Italian Sausage Lasagna Variations

Spinach Italian Sausage Lasagna

Mix about 5 ounces of thawed frozen chopped spinach into the ricotta, or spread it in one layer. Squeeze it thoroughly dry first. For a different sausage-and-spinach dinner, try Creamy Sausage and Spinach Pasta with Farfalle.

Spicy Italian Sausage Lasagna

Replace the mild sausage with hot Italian sausage, or add crushed red pepper flakes to the sauce. If using hot sausage, taste the sauce before adding extra heat.

Make-Ahead, Storage, and Reheating

To make ahead, assemble the lasagna, cover it, and refrigerate overnight. Bake as directed, allowing extra covered time for the cold casserole to heat through. Check that the center is hot and the noodles are tender before finishing the top uncovered.

Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat individual portions covered in the microwave or oven, adding a spoonful of sauce if they seem dry.

For longer storage, freeze baked or unbaked lasagna tightly wrapped for up to 3 months for best quality. Thaw overnight in the refrigerator when practical, then bake or reheat covered until hot. Uncover near the end if the cheese needs refreshing.

Serve square slices with a simple green salad and bread. For a quicker skillet-style meal with lasagna flavors, see Bowtie Pasta Lasagna.

Nutrition

Approximate nutrition per serving, based on 1 of 12 portions: 575 calories, 34g protein, 32g fat, and 34g carbohydrates. Per 100g: about 190 calories, 11g protein, 11g fat, and 11g carbohydrates. Values vary with the sausage, marinara, and cheeses used.

Spinach and Ricotta Lasagna

Spinach and ricotta lasagna should be creamy inside, with distinct pasta layers, red tomato sauce, and a melted mozzarella top. This version uses regular dried noodles boiled before assembly, so the sauce does not need extra water to cook the pasta. Squeeze the thawed spinach thoroughly, spread the filling in even layers, and let the baked lasagna rest before cutting. Those steps help a square portion hold together when lifted from the dish.

Ingredients for Spinach and Ricotta Lasagna

• 12 regular dried lasagna noodles (about 300g), or enough for 4 noodle layers in a 9-by-13-inch dish
• 10 ounces frozen chopped spinach (about 285g), thawed and squeezed very dry
• 15 ounces whole-milk ricotta (425g); drain briefly if watery
• 1 large egg
• 1 cup finely grated Parmesan (90g), divided
• 3 cups shredded low-moisture mozzarella (340g), divided
• 24 ounces marinara sauce (about 3 cups; 680g)
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon black pepper
• A few fresh basil leaves, for serving

Optional: Add 1/2 teaspoon garlic powder or a small pinch of ground nutmeg to the ricotta filling.

How to Make Spinach and Ricotta Lasagna

1. Heat the oven: Preheat to 400°F (205°C). Lightly grease a 9-by-13-inch baking dish deep enough to hold the layers.
2. Dry the spinach: Squeeze the thawed spinach firmly in a clean kitchen towel or with your hands until it no longer releases liquid. Break up any compacted clumps.
3. Cook the noodles and mix the filling: Boil the noodles in well-salted water until just shy of al dente, using the package timing as a guide. Drain. In a large bowl, mix the spinach, ricotta, egg, about 3/4 cup of the Parmesan, salt, and pepper. Stir in the optional garlic powder or nutmeg, if using.
4. Build the layers: Spread a thin coating of marinara in the dish. Add a noodle layer, then one-third of the spinach-ricotta filling, some sauce, and some mozzarella. Repeat twice, spreading the filling evenly rather than leaving thick mounds. Finish with a fourth noodle layer, the remaining sauce, mozzarella, and Parmesan. Cover the top noodles completely with sauce and cheese; do not add extra water.
5. Bake covered: Cover loosely with foil, keeping it off the cheese if possible. Bake for 25 minutes. Set the dish on a rimmed baking sheet if it is close to full.
6. Finish uncovered: Remove the foil and bake for about 15–20 minutes more. Start checking at about 40 minutes total. The sauce should bubble at the edges and near the center, the cheese should be melted and lightly golden in spots, and a knife should pass through tender pasta. If the top browns before the pasta is tender, tent it loosely with foil and continue baking, checking in short intervals.
7. Rest and serve: Let the lasagna stand for 15–20 minutes before cutting into 8 portions. Add a few basil leaves and lift the squares with a broad spatula.

How to Keep the Lasagna from Turning Watery

The squeezed spinach should feel damp, but no liquid should run out when pressed. Drain ricotta if it looks loose, and use low-moisture mozzarella rather than fresh mozzarella, which can release extra liquid. Choose a marinara that is not unusually thin, and spread it between the layers without flooding them.

Fresh spinach can replace frozen spinach, but cook or wilt it first and press out the excess liquid. The method above is for regular dried noodles boiled before layering; no-boil sheets need different moisture and baking directions.

Serving, Storing, and Reheating

Serve with a crisp green salad or crusty bread. For a different, skillet-style pasta dinner, try Bowtie Pasta Lasagna.

Refrigerate covered leftovers for up to 4 days. Reheat portions covered in a 400°F oven until heated through; the time depends on the size and starting temperature of each portion. Freeze cooked portions for up to 2 months for best quality, then thaw in the refrigerator before reheating.

The lasagna can also be assembled ahead and refrigerated before baking. If it goes into the oven cold, allow extra baking time and check for bubbling sauce and tender pasta rather than relying on the usual time range.

Nutrition Information

Approximate nutrition per serving, based on 8 servings: 480 calories, 29g protein, 23g fat, and 41g carbohydrates. Approximate values per 100g: 175 calories, 11g protein, 8g fat, and 15g carbohydrates. Values vary with the ingredients and brands used.