Ingredients
Equipment
Method
- Preheat oven to 400°F. Grease a 13 x 18-inch rimmed sheet pan.
- Thaw the spinach and squeeze out as much moisture as possible.
- Mix ricotta, eggs, spinach, ½ cup Parmesan, Italian seasoning, garlic powder, salt, and pepper in a bowl.
- Spread a thin layer of marinara sauce over the sheet pan.
- Arrange a layer of no-boil gluten free lasagna noodles over the sauce.
- Add a layer of the spinach-ricotta mixture, marinara sauce, and ½ of the mozzarella cheese evenly over the ricotta mixture.
- Top with the rest of the lasagna sheets, remaining marinara, mozzarella and remaingin ½ cup parmesan cheese.
- Cover tightly with foil and bake for 20–25 minutes.
- Remove foil and bake another 5–10 minutes, until the noodles are tender and cheese is bubbly.
- Let rest for 10 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Gluten free no-boil noodles vary by brand. If your noodles require additional liquid or a different cooking time, follow the package directions.
