Lazy Lasagna

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  • 2 or 3 cups dried pasta, prepared according to package directions.
  • 3 cups Roasted Tomato sauce
  • 2 balls fresh mozzarella torn in small pieces or 2 cups grated regular mozzarella cheese.
  • ½ cup finely grated Parmesan cheese
  • 1 tbsp. extra virgin olive oil
  • 8 oz. ricotta cheese
  • 1 small bag baby spinach or kale
  • 1 clove garlic, grated or minced
  • 1 egg
  • salt and pepper


  1. In a sauté pan or frying pan, heat oil. Add garlic, and heat briefly.
  2. Add washed spinach (or kale or swiss chard, chopped) and sauté until wilted.
  3. Let cool a bit and squeeze in a kitchen towel to remove water.
  4. Combine with ricotta and add beaten egg, 2 tbsp. of the Parmesan, salt and pepper


  1. Preheat oven to 350 degrees.
  2. In deep casserole dish, spread a layer of tomato sauce. Top with a layer of pasta, and more tomato sauce.
  3. Sprinkle with half of mozzarella.
  4. Add another layer of pasta and top with ricotta mixture.
  5. Top with another layer of pasta, sprinkle with mozzarella and cover with tomato sauce.
  6. Sprinkle the rest of the Parmesan on top.
  7. Cover with parchment paper and aluminum foil and bake for about 30 minutes.
  8. Remove cover and bake for about 20 more minutes or until the top is crusty and brown around the edges.
  9. Allow to sit for about 20-30 minutes before serving.