Spinach Lasagna With Ricotta

This easy spinach lasagna recipe was designed so that you can assemble the pasta dish months in advance, stash it in the freezer, and then toss it straight into the oven on a weeknight when you don’t feel like cooking but still want to eat something homemade. (But, if you want to bake and eat it right away, that works too.) It starts with store-bought lasagna noodles that you don’t even have to boil. Important: Don’t make the mistake of buying “no-boil noodles” as these can turn mushy when cooked. The secret to achieving the ideal al dente texture here lies in the quick homemade marinara sauce, made with just enough liquid to cook the noodles through without leaving the baked casserole too watery.

The creamy ricotta cheese mixture layered throughout this vegetarian lasagna is fortified with cream cheese and heavy cream, ensuring a lush sauce that won’t dry out or turn grainy. We fold thawed frozen spinach into the ricotta mixture (make sure to drain it and press on the solids to remove excess water). If you don’t have spinach on hand, take this as an opportunity to use up whatever cooked vegetables you have left over, like grilled zucchini or sautéed mushrooms. Covering the lasagna with aluminum foil helps the comfort food classic cook evenly and keeps the top from drying out. But do uncover the dish and finish with a quick broil to achieve a burnished top enhanced by a shellac of Parmesan cheese.

In the mood for classic lasagna with layers of ground meat and béchamel? Check out BA’s Best Lasagna.