No-Layer Lasagna Casserole Recipe Is a Delicious High-Protein Italian Dinner by Terri Kendrick

If you love lasagna but hate the tedious process of layering pasta, sauce and cheese, you’ll appreciate this no-layer lasagna recipe inspired by Therecipecritic.com. Using the same ingredients as traditional lasagna, this shortcut recipe is mixed rather than layered, which makes assembling a breeze! Plus, the addition of spinach gives this homemade lasagna a shot of color and nutritiousness.

To make this easy high-protein lasagna pasta casserole recipe you will need just a few simple ingredients. Here is your shopping list: lasagna noodles, olive oil, onion, garlic, ground beef, Italian sausage, marinara sauce, dried Italian seasoning, fresh baby spinach, ricotta cheese, mozzarella cheese and Parmesan cheese. (Check out the health benefits of protein.)

Cooking Tip: To keep from having to wash three pans, you can use the same large, deep skillet or sauté pan for the spinach and then the meat sauce (which later combines with the noodles). Make sure it’s deep enough to accommodate all these ingredients.

This cheesy, saucy Italian baked pasta recipe is delicious for lunch or dinner served with crusty bread and a side salad. It’s also easy to freeze so you enjoy some later!

Cuisine: Italian 
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 10 servings

Ingredients

• 14 ounces (about 7/8 of a box) lasagna noodles, each noodle broken into pieces
• 1 tablespoon olive oil
• 1/4 sweet onion, diced
• 2 garlic cloves, minced
• 1 pound (16 ounces) ground beef
• 1/2 pound Italian sausage
• 24 ounces (1 jar) marinara sauce
• 1 tablespoon Italian seasoning
• 2 cups baby spinach
• 2 cups ricotta cheese
•  2 cups shredded mozzarella cheese (divided)
• 1 cup grated Parmesan

Here’s how to make it:

1. Break each the lasagna noodle into 4 or 5 pieces and boil according to the al dente instructions on the package. Drain the noodles and set aside. (Be sure to give the lasagna noodles a quick stir after draining and run cold water over them to keep the pasta from sticking together. If they do stick, gently pull apart.)
2. In a skillet, add a tablespoon of olive oil and sauté the spinach over medium heat, about 2 to 3 minutes, or until it has cooked down.
   
3. Mix the ricotta cheese and cooked spinach in a bowl, seasoning with salt and pepper to taste.
   
4. In a deep sauté pan or stock pot, cook the ground beef and sausage over medium-high heat until the meat is browned. Add the garlic and onion and cook until tender, about 3 minutes. Drain grease from the skillet and remove from heat.
   
5. Stir in the marinara sauce, Italian seasoning and salt and pepper to taste, to create the meat sauce. Add the lasagna noodles to the meat sauce and mix to thoroughly coat the noodles. Stir in 1 cup of the mozzarella cheese. (If you prefer a saucier lasagna, add a little more marinara.)
   
6. Spray a 11x7-inch baking pan with nonstick cooking spray. Pour the pasta and sauce mixture into the prepared pan and spread it out evenly. Spoon the ricotta/spinach mixture on top of the lasagna. No need to spread it. (Make sure your spoonfuls of ricotta aren’t too large and you cover the pan evenly.)
   
7. Sprinkle with the remaining mozzarella and Parmesan.
   
8. Bake uncovered in a preheated 350-degree F oven for 35 minutes or until the cheese is bubbly.
   
9. Cut and serve with additional Parmesan cheese, if desired.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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