Layers of no-boil noodles topped with 8 different cheeses, spinach and store-bought marinara make this lasagna one of the easiest, but most decadent dinners you'll make all week and through the busy holiday season.
Course Main Course
Cuisine Italian
Keyword lasagna
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Cooling Time 10 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 12servings
Calories 411kcal
Ingredients
1 16-ouncecontainer ricotta cheese
1 8-ouncecontainer small curd cottage cheese
1 5-ouncecontainer 3-cheese blend grated cheese
1 12-ouncebag frozen spinach, thawed and with all of the moisture squeezed dry
2eggs
1teaspoonfreshly ground black pepper
½teaspoonkosher salt
2 25 -ouncejars marinara sauce
1 9-ouncepackage no-boil lasagna noodles
12slicesprovolone cheese
1 ½cupsmozzarella cheese, shredded
Basil leaves
Grated Parmesan cheese for garnish
Instructions
Preheat the oven to 350°F.
Combine the ricotta, cottage cheese, 3-cheese blend and spinach with the eggs, ground black pepper and kosher salt until well mixed.
Spread half of a jar of the marinara sauce over the bottom of a 9 X 13 inch baking pan. Layer 5 sheets of the lasagna sheet so they're slightly overlapping. Dollop half of the ricotta mixture onto the lasagna sheets and evenly spread on top. Layer 4 slices of provolone over the ricotta and sprinkle with ½ cup mozzarella cheese. Pour another half of the jar of marinara evenly over the cheese.
Layer 5 more sheets of lasagna and repeat by dolloping the rest of the ricotta mixture over the lasagna sheets and spread evenly, top with 4 more slices of provolone cheese, ½ cup mozzarella cheese, and then pour half of the sauce from the remaining jar of sauce over the cheese. Top with 5 more layers of the lasagna sheets and pour the remaining half of the marinara sauce over the noodles and top with the remaining slices of provolone cheese and mozzarella cheese and sprinkle with more parmesan cheese.
Cover with foil and bake for 60 minutes or until bubbly. Remove the foil and bake for an additional 10 minute or until the cheese is lightly browned.
Let the lasagna rest for at least 10 minutes before serving. Garnish with basil leaves and fresh grated parmesan.
Notes
To keep the cheese from sticking to the foil covering the casserole and ruining the cheesy topper, I spray the foil with baking spray and also tent it loosely over the dish so it doesn't sit on the cheese.