5 Ingredient Spinach Lasagna
(preheat oven to 375 degrees and oil a 9×13 inch baking dish)
1 large jar (around 26 ounces) of your favorite marinara sauce (divided)
1 package of no-boil lasagna noodles (you’ll use about 9 of them)
1 container (15 ounces) ricotta cheese (divided – I use Organic Valley)
1 large bunch of baby spinach (hand torn)
12-16 ounces shredded Mozzarella cheese
Spread about 1/2 cup of the marinara sauce evenly across the bottom of your baking dish. Arrange 3 of the no-boil lasagna noodles on top of the sauce. Carefully spread HALF of the ricotta cheese across the top of the noodles, followed by HALF of the baby spinach. Sprinkle 3/4 cup of the shredded Mozzarella cheese across the spinach layer.
Repeat: Spread another 1/2 cup of marinara sauce across the top; add a layer of 3 no-boil lasagna noodles; the remaining HALF of the ricotta cheese; the remaining HALF of the baby spinach; and another 3/4 cup of the shredded Mozzarella cheese. Finish layering with the last 3 no-boil noodles; all of the remaining marinara sauce; and all of the remaining shredded Mozzarella cheese. Season liberally with sea salt and black pepper to taste.
Cover baking dish with foil and bake on center oven rack for 45 minutes. Remove from oven and let the lasagna rest for a full 10 minutes before cutting and serving. Makes 6 servings.
* For more easy and delicious 5 ingredients or less recipes, be sure to check out my two 5 ingredients or less cookbooks available in paperback and digital download to all devices. (volume 1 and volume 2).