Bachelor Lasagna

I have been making this no-boil recipe for years. At some point I realized that there was no reason to be delicate in making the layers, and started mixing everything together into a goop. It works the same, and is much easier.

You will like this lasagna as much as you like the sauce, so choose well.


  • 1 package Barilla lasagna noodles
  • 15 oz (or so) of Ricotta cheese (regular or low fat)
  • 8 oz shredded mozarella (or more, if you like it cheesy)
  • 1 package frozen spinach, thawed in microwave
  • 2 jars spaghetti sauce


  • Heat oven to 350
  • Cover bottom of glass 13×9 lasagna pan with sauce. Lay 3 noodles.
  • Reserve equal amount of sauce for top of lasagna
  • Reserve half of mozarella
  • In large mixing bowl, without subtlety, combine: sauce, ricotta, spinach, and mozarella
  • Alternate layers of goo and noodles, ending with noodles
  • Cover top layer of noodles with the reserved sauce, then the reserved mozarella
  • Cover with aluminum foil and bake for 60-75 minutes, covered, until knife reveals that the noodles are cooked. Remove foil and cook 15 minutes to brown the cheese and evaporate some of the liquid
  • Let sit for 10 minutes before serving