This is the easiest lasagna recipe you’ll ever make! It’s a No-Fuss Spinach Lasagna that’s full of cheese, greens, and delicious tomato flavor.
I found out recently that a lot of people are intimidated or overwhelmed by a traditional lasagna recipe. Lasagna is one of my favorite Italian dishes but I don’t often make it because it’s such a production! I recently decided to let go of my perfectionist tendencies and the result was this easy, cheesy, insanely delicious No-Fuss Spinach Lasagna. Is it a traditional, Italian grandmother’s kitchen lasagna? Nope! But it is a creamy, dreamy pasta dish that we’ve been making and loving every week.
Do You Have to Boil Lasagna Before Baking?
This recipe comes together more like a pasta bake than a traditional lasagna! The finished product isn’t as tidy and layered as the classic dish, but oh my YES…it is just as good! I use Jovial no-boil pasta noodles but you can use any noodles and they’ll cook in the oven surrounded by sauce and cheese. Mmm!
No-Fuss Lasagna Variations
I love a recipe that you can make your own! Follow these steps exactly and you’ll have a really yummy dish…but make it with your faves for something really special!
- I used Jovial gluten-free no-boil lasagna noodles. I love them! You can use any no-boil or even regular pasta noodles.
- My favorite pasta sauce is Rao’s. I’ve always got a jar in the pantry! Grab (or make!) your own favorite marinara sauce.
- Let’s talk veggies. This no-fuss lasagna recipe is bomb with spinach, kale, or chard. Love getting those greens in! You could also use leftover roasted vegetables, zucchini or yellow squash, eggplant, carrots, broccoli…get in there and have some fun!
- I use cottage cheese instead of ricotta for some added protein. You can use ricotta if that’s your fave!
More Lasagna Recipes
- Mushroom Sage Lasagna
- Lasagna Soup
- Roasted Cauliflower Lasagna
- Mexican Lasagna
- Turkey Spinach Lasagna Roll Ups
Food photography by Ashley CuocoPrint
- 1 pound full fat cottage cheese (can also use ricotta)
- ¼ cup grated parmesan cheese
- Juice from half a lemon
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 (24 oz) jar of your favorite marinara sauce (I use Rao’s)
- 1 (9oz) box lasagna noodles (I used Jovial)
- 3–4 cups chopped fresh spinach, rainbow chard or kale
- 2 cups shredded mozzarella cheese
- Preheat the oven to 375 degrees. In a medium bowl mix together the cottage cheese, parmesan, lemon juice, salt, pepper, garlic powder and oregano until combined.
- In a large baking dish spread about half of the sauce on the bottom of the dish. Add one layer of uncooked lasagna noodles followed by half of the cottage cheese mixture, a couple big handfuls of chopped spinach, 1 cup of mozzarella, then repeat layers finishing with mozzarella cheese on top.
- Cover with foil tightly and bake for 50-55 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly. Let sit for 10 minutes before serving.