why make this recipe
No-Boil Lasagna Bake with Summer Squash and Spinach is a simple and delicious dish that brings comfort food to the table without complicated steps. This recipe is perfect for busy weeknights or gatherings, as it is easy to prepare and requires minimal cleanup. By using no-boil noodles, you can cut down on prep time, allowing you to enjoy a hearty meal without stress. The combination of summer squash, fresh spinach, and creamy cheeses adds nutrition and flavor, making this lasagna a delightful choice any time of the year.
how to make No-Boil Lasagna Bake with Summer Squash and Spinach
Ingredients:
- 9 lasagna noodles (no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups summer squash, thinly sliced
- 2 cups fresh spinach
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 no-boil lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles, followed by half of the summer squash and spinach.
- Sprinkle with mozzarella and Parmesan cheese.
- Repeat layers, ending with noodles, sauce, and remaining cheeses on top.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden.
- Let cool for 10 minutes before serving.
how to serve No-Boil Lasagna Bake with Summer Squash and Spinach
Serve the No-Boil Lasagna Bake hot from the oven. It pairs wonderfully with a fresh side salad or garlic bread. Cut into squares for easy serving, and consider adding a sprinkle of fresh herbs like basil or parsley for extra flavor.
how to store No-Boil Lasagna Bake with Summer Squash and Spinach
Store any leftovers in an airtight container in the refrigerator. The lasagna will keep well for about 3-4 days. To reheat, simply warm in the oven or microwave until heated through.
tips to make No-Boil Lasagna Bake with Summer Squash and Spinach
- Make sure to slice the summer squash thinly so that it cooks well in the oven.
- Feel free to mix up the types of cheese based on your preference or what you have on hand.
- For added flavor, consider roasting the summer squash before layering it in the lasagna.
variation
You can easily customize this recipe by adding cooked ground meat, like beef or turkey, for a heartier dish. Using different vegetables, such as mushrooms or bell peppers, can also add variety. Additionally, you can substitute the marinara sauce with pesto for a unique twist.
FAQs
Can I use regular lasagna noodles instead of no-boil?
Yes, you can use regular lasagna noodles, but you will need to cook them according to the package instructions before assembling your lasagna.
Can I freeze the No-Boil Lasagna Bake?
Yes, this lasagna can be frozen before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
What can I serve with this lasagna?
Great sides include a simple green salad, garlic bread, or a plate of roasted vegetables to complement the flavors of the lasagna.
No-Boil Lasagna Bake with Summer Squash and Spinach
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 no-boil lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles, followed by half of the summer squash and spinach.
- Sprinkle with mozzarella and Parmesan cheese.
- Repeat layers, ending with noodles, sauce, and remaining cheeses on top.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden.
- Let cool for 10 minutes before serving.