I love this lasagna pasta recipe because it's low maintenance, so I can put it in the oven and then finish odd tasks around my apartment while it cooks (as long as I set my timer to remind myself). It’s so much easier than making a traditional layered lasagna. It’s actually a one-pan “dump it” recipe — pour in crushed tomatoes, broken lasagna noodles and aromatics. Bake for 25 minutes, then stir in fresh baby spinach, fresh basil, Parm and mozzarella, and bake for another 20 minutes until the cheese is bubbling.
It’s hardly fussy and comes together in under one hour, making it possible to serve lasagna on a weeknight. There's something comforting about digging up the thick pieces of lasagna noodles smothered in garlicky red sauce. Plus, the spinach makes me feel like it's just a little bit healthy (feel free to swap in other leafy greens like kale or chard, or leave it out altogether). Bonus: it’s naturally vegetarian.
If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Next time someone in your family asks you “what’s for dinner tonight,” there’s this lasagna pasta recipe. Serve with a drizzle of olive oil, a sprinkle of Parm and more fresh basil.
Technique Tip: Grating the garlic on a Microplane helps distribute it more evenly in the sauce.
- 2 (28-ounce) cans crushed tomatoes
- kosher salt, to taste
- 3 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon harissa paste (optional)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 pound no-boil lasagna noodles (about 10 lasagna noodles)
- 2 cups baby spinach
- 1/2 cup grated Parmesan, plus more for garnish
- 1 8-ounce ball mozzarella, torn into bite-sized pieces
- 1/4 packed cup fresh basil or parsley leaves and tender stems, roughly chopped
Heat the oven to 425 F. In a 9-by-13-inch baking dish, pour in the crushed tomatoes, 2 teaspoons salt, garlic, red pepper flakes, harissa, if using, and 2 tablespoons olive oil; stir well to combine. Break up the lasagna noodles and submerge them as best you can in the sauce.2.
Cover tightly with foil and bake in the oven for about 25 minutes, until the noodles are tender to the bite. Remove, season to taste with salt, then stir in the spinach, mix in half the Parmesan and half the mozzarella. Layer the remaining Parmesan and mozzarella on top.3.
Bake in the oven, uncovered, until the mozzarella is melted and the sauce bubbling, about 20 minutes more. Drizzle with oil, more cheese, the herbs and serve.