04/03/2026
🙌🏾 Save this for a low-effort dinner night! As promised, this is my lazy girl veggie lasagna and it’s perfect for when you’re low on time but need to make a meal that will last you a few days (or for a small party!)
It’s creamy, thanks to the ricotta and Boursin, and uses no-boil noodles so you can skip all the extra steps and save some time! It’s truly nothing fancy! This is the kind of dinner I make when I want something cozy and satisfying but don’t have the energy to do the most!
Also, this is secretly a great “clean out the fridge” meal! Once you get the base down, you can riff depending on what you have!
Easy swaps + add-ins:
• Add sautéed mushrooms, zucchini, or bell peppers for extra veg
• Swap spinach for kale (just chop it fine and blanch it)
• Add a layer of pesto for extra flavor
• Sub out some ricotta with blended cottage cheese for more protein
• Make it spicy with extra chili flakes or Calabrian chili paste
• Skip the egg if you want, it’ll still set, just softer
Makes one 8x8 pan
1 Garlic and Chive
1.25 cup (10 oz) Ricotta
1 cup (5 oz) frozen chopped spinach
1/2 cup grated parmesan cheese
1/2 tsp oregano
salt, pepper, and red chili flakes to taste
1 egg (optional)
1 jar of Rao’s pasta sauce
No Boil Lasagna Noodles
1-2 cups shredded mozzarella cheese
Preheat oven to 375F
In a bowl, add Boursin, ricotta, spinach, parmesan, oregano, salt, pepper, and red chili flakes. Mix well and taste. Adjust seasoning as needed. Add egg and mix well. Spoon into a piping bag if you like.
Cover the bottom of the 8x8 pan with pasta sauce, then top with no-boil lasagna noodles, and top with 1/2 of the ricotta mixture, spreading into an even layer. Repeat the pasta sauce, noodles, and ricotta layer one more time. Cover lasagna noodles with pasta sauce and sprinkle with mozzarella cheese. Cover with foil and bake for 25-30 minutes. Uncover and broil for 3-5 minutes or until cheese is bubbly. Let cool for 10 minutes before cutting into it!
