- 1 pound ricotta cheese (part-skim)
- 10 ounces frozen chopped spinach (thawed and squeezed dry)
- 2 cups shredded mozzarella cheese (divided)
- 1 large egg
- 1/4 teaspoon salt
- 32 ounces marinara sauce
- 9 ounces lasagna noodles (no-boil)
|Calories230Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bruce 8 hours ago
needed more seasoning
Marisa 2 days ago
Easy and delicious. This has become one of our favorite new recipes.
Nunu 12 Dec 2018
Really delicious! Added sautéed onions for extra crunch and flavor.
Suzy 6 Dec 2018
So delicious and easy to make!!!
Jeri Baker Pierce 30 Nov 2018
Yummy yummy .. I used whole-wheat noodles loved
Susie 28 Oct 2018
The best easiest Lasagna ever I just doubled the sauce and spinach
Nora English 29 Jun 2018
AMAZING. We tweaked the recipe a bit - added black beans, onions, & mushrooms sautéed in cumin for that slightly meaty taste/protein. Served it with a nice side salad of mixed greens, cherry tomatoes, yellow bell peppers, and cucumber. Such a colorful meal, and *just* heavy enough to be satisfying without sending you into a food coma.
Severyn Robertson 27 Mar 2018
AMAZING! Best recipe I’ve made so far. Super easy to make, super quick to bake. Great with garlic bread.
Carolyne 7 Jan 2018
Very easy to make ! I did it with uncooked lasagna pastas (which I cooked) and just assembled like in directions. Baked at 350 for 40 minutes!
Meghan M. 20 Oct 2017
Turned out great! Very easy. Will make this one again!