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Preheat your oven to 375°F. In a 9x13 inch baking dish, combine the marinara sauce, water, whole milk ricotta, Italian seasoning, garlic powder, and a pinch of salt. Mix these ingredients thoroughly until well combined.

Add the broken oven-ready lasagna noodles, frozen fully cooked meatballs, and frozen chopped spinach to the dish. Add half of the shredded whole milk mozzarella.

Stir all the ingredients together in the dish, ensuring everything is evenly distributed. Press the noodles down into the sauce so they are fully submerged.

Sprinkle the remaining shredded mozzarella evenly over the top of the mixture.

Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45–50 minutes.
Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and lightly browned.

Allow the lasagna to rest for 10 minutes before scooping and serving.


Preheat your oven to 375°F. In a 9x13 inch baking dish, combine the marinara sauce, water, whole milk ricotta, Italian seasoning, garlic powder, and a pinch of salt. Mix these ingredients thoroughly until well combined.

Add the broken oven-ready lasagna noodles, frozen fully cooked meatballs, and frozen chopped spinach to the dish. Add half of the shredded whole milk mozzarella.

Stir all the ingredients together in the dish, ensuring everything is evenly distributed. Press the noodles down into the sauce so they are fully submerged.

Sprinkle the remaining shredded mozzarella evenly over the top of the mixture.

Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45–50 minutes.
Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and lightly browned.

Allow the lasagna to rest for 10 minutes before scooping and serving.
