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No-Boil Lasagna Bake with Summer Squash and Spinach

A simple and delicious no-boil lasagna packed with summer squash, spinach, and creamy cheeses, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces lasagna noodles (no-boil)
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups summer squash, thinly sliced Slice thinly for even cooking.
  • 2 cups fresh spinach
  • 2 cups marinara sauce You can substitute with pesto for a unique twist.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a baking dish, spread a layer of marinara sauce on the bottom.
  3. Layer 3 no-boil lasagna noodles over the sauce.
  4. Spread half of the ricotta cheese over the noodles, followed by half of the summer squash and spinach.
  5. Sprinkle with mozzarella and Parmesan cheese.
  6. Repeat layers, ending with noodles, sauce, and remaining cheeses on top.
  7. Cover with foil and bake for 35 minutes.
  8. Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden.
  9. Let cool for 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven or microwave until heated through. Consider adding fresh herbs like basil or parsley for extra flavor.