Cheesy No Boil Lasagna with Italian Sausage and Spinach

No boil lasagna is such an easy, and cheesy dish to make. This recipe will make one large lasagna, or 2 small lasagnas. We like making 2, so that we can have one for dinner, and another one to either gift to a neighbor, or put in the freezer for a meal later in the month! 

This no boil lasagna is made with Italian sausage and fresh spinach. If you want you can make it vegetarian by using your favorite veggies, or just make it good old cheese lasagna. You could also use pepperoni instead of sausage for more of a pizza flavor.  The great thing about this is that it is so easy to assemble! Get your family to help you prepare it! Then clean up the dishes and have a glass of wine while it bakes! You could even make it the day before so that all you have to do is put it in the oven!

What you will need to make this no boil lasagna:

  • No-Boil Lasagna
  • Italian sausage, browned 
  • Fresh spinach
  • Ricotta cheese
  • Eggs
  • 16 ounces mozzarella cheese, shredded and divided
  • Granulated garlic
  • Italian Seasoning
  • Parmigiano-Reggiano cheese, grated
  • Fresh mozzarella balls
  • Sunday sauce
Print
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bubbly lasagna on a pan

Cheesy No Boil Lasagna with Spinach and Italian Sausage


  • Author: Bruce and Dina Miller
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 90 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 1 9 ounce box No-Boil Lasagna
  • 2 pounds of Italian sausage, browned, and drained
  • 5 ounces fresh spinach
  • 32 oz container ricotta cheese
  • 2 eggs
  • 16 ounces mozzarella cheese, shredded and divided
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon Italian Seasoning
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 8 ounces fresh mozzarella balls
  • 89 cups Sunday sauce

Instructions

Pre-heat oven to 350 F.

Fry Italian sausage and drain on a plate with paper towels.

Shred the fresh mozzarella cheese, and reserve 1 ½ cups for the top of the lasagna.

Beat eggs in a medium glass bowl. Add ricotta, parmesan cheese, garlic, and Italian seasoning, and mix.

Spray 13×9″ baking pan with oil, to avoid sticking. Add about a cup of sauce and spread out.

Place uncooked lasagna sheets over the sauce.  Scoop spoons of ricotta mixture over sauce. Sprinkle with sausage, spinach, and shredded mozzarella. Add more sauce, and repeat the layering steps. End with a layer of lasagna sheets on top. Using your hands give a gentle press to the lasagna to push filling through and create a little room on top for one last layer of sauce. Cover with the tomato sauce and make sure all of the fry noodles are coated.

Cover with foil and bake for 1 hour.

Remove foil, then top with the remaining 1/4 of the shredded mozzarella, and the mozzarella balls & bake uncovered for 10 minutes, or until golden and bubbly.

May also turn on broiler for a few minutes to get a browned top. Remove from oven and allow to rest for at least 10 minutes, to help set up.

Serve with additional warmed up sauce over the top.

 

  • Category: Dinner
  • Method: oven
  • Cuisine: italian

Keywords: lasagna,

If you love Italian food, give these other recipes a try!

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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