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The 9x13 Life: Easy Lasagna That Tastes So Gourmet. Make this during the 9 days. Or to enjoy during a long, cozy winter night. Or keep it in the freezer to pull out for those nights when dinner just isn’t going to happen.

by Renee Muller | August 03, 2019 | 16 comment(s)

The 9×13 Life: Easy Lasagna That Tastes So Gourmet

Make this lasagna during the 9 days. Or to enjoy during a long, cozy winter night. Or keep it in the freezer to pull out for those nights when dinner just isn’t going to happen. 

This is the type of easy 9 x 13 dinner that is perfect now during the 9 days and around the year too. We love to prepare it on a long winter motzei Shabbos or send it over to a new neighbor who just moved in. This lasagna can be frozen raw (assembled) or parbaked.  When freezing, do not defrost. Rather bake directly from the freezer, just allow for longer baking time. 

9x13 life bcp

The 9x13 Life: Easy Lasagna That Tastes So Gourmet. Make this during the 9 days. Or to enjoy during a long, cozy winter night. Or keep it in the freezer to pull out for those nights when dinner just isn’t going to happen. The 9x13 Life: Easy Lasagna That Tastes So Gourmet. Make this during the 9 days. Or to enjoy during a long, cozy winter night. Or keep it in the freezer to pull out for those nights when dinner just isn’t going to happen.

4.0 from 1 reviews
Spinach Lasagna
 
Save Print
Ingredients
  • 1 (13.25 ounce) box oven ready lasagna noodles
  • 2 pounds bag of chopped spinach, thawed
  • 1 jar marinara sauce of your choice
  • 1 (16 ounce) container small curd cottage cheese
  • 8 ounces shredded mozzarella cheese
  • 2 eggs
  • 2 garlic cloves, minced
  • 1 ½ cups muenster cheese
Instructions
  1. Preheat oven to 350⁰F.
  2. Squeeze out as much water as you can from the defrosted spinach. In a bowl, combine spinach, cottage cheese, eggs, garlic, and mozzarella cheese. Mix well.
  3. Assemble the lasagna: Place about ½ cup of marinara sauce in a 9- x 13-inch pan. Top with 4 lasagna pieces. You might need to break some of the pasta corners a bit, as shown in the photos. Spread a layer of the spinach/cheese mixture.
  4. Repeat with 2 more layers lasagna, sauce, and spinach/cheese mixture. End with a layer of pasta, then top with marinara sauce and sprinkle with muenster cheese.
  5. Pour about ¾ cup water, a little into each corner of the pan.
  6. Spray a piece of heavy duty foil with cooking spray. Cover the pan, greased side down.
  7. Bake for 1 hour and 15 minutes. Let stand for 20 minutes before slicing.
3.5.3226

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Filed Under: Recipes Tagged With: 9x13, dairy, dinner done, oven

Renee Muller

Stylist Renee Muller is a trailblazer in the food and lifestyle styling industry. Her cookbook “Our Table” cookbook debuted in 2016,  setting the bar in cookbook food styling (since then, she's brought her style to many more books!). With her own European upbringing, she’s still getting accustomed to raising American-born kids (and the concept of takeout). You can follow her on Instagram @reneemullerstyling or view her work on her website www.reneemuller.com.

Reader Interactions

Comments

  1. Devorah says

    August 4, 2019 at 12:15 am

    Can this be made with regular lasagne noodles (cooked), and if yes does the bake time get reduced?

    Reply
    • Renee Muller says

      August 4, 2019 at 10:54 am

      For sure! and yes, reduce the cooking time by 1/3

      Reply
  2. Yerushalmit says

    August 4, 2019 at 12:31 am

    What size jar of marinara sauce should I use?

    Reply
    • Renee Muller says

      August 4, 2019 at 10:55 am

      The standard size. I believe it’s 26 oz.

      Reply
  3. Esti says

    August 4, 2019 at 10:27 pm

    Looks delicious! Can I use ricotta cheese instead of cottage cheese?

    Reply
    • Renee Muller says

      August 9, 2019 at 3:52 am

      Sure! Don’t see why not

      Reply
  4. m mey says

    August 7, 2019 at 11:44 am

    is there any way to use regular lasagna noodles (not oven ready) without cooking it?

    Reply
    • Renee Muller says

      August 9, 2019 at 3:51 am

      Not that I know of, but I sure do wish there was!

      Reply
    • Yerushalmit says

      August 19, 2019 at 3:49 am

      I’ve done it when there still weren’t oven ready noodles here in Israel. You may have to add more water, and more baking time.
      Good luck!
      Making this recipe today- can’t wait to serve it!!

      Reply
    • Mindy says

      January 24, 2023 at 9:33 pm

      For sure! I always use raw, regular noodles. The oven ready are more expensive. I add 1/2 – 3/4 cup water to a 9×13 (gently at the edges, as in the recipe), 1/4 – 1/3 c water to a long loaf pan. Depends on how many layers and how saucy your lasagna is. I bake it about 1.5 hours. You can check it an hour in and see if it needs a drop more water. My friend uses milk, which gives it an even richer taste she says.

      Reply
  5. Tova says

    August 27, 2019 at 6:02 pm

    Can I use mozzarella cheese only? (Don’t have shredded Muenster) will it be a major taste change?

    Reply
    • Renee Muller says

      August 29, 2019 at 1:14 am

      Sure you can! any cheese works.

      Reply
  6. AmyT says

    January 3, 2020 at 12:20 pm

    Yum!! I love the idea of adding Muenster. I will definitely make this, with fresh sauteed spinach which I LOVE

    Reply
  7. lily says

    March 2, 2020 at 8:14 am

    can this be made withoit spinach? how could we replace?

    Reply
  8. Aliza Lapa says

    May 2, 2021 at 11:04 am

    there is no frozen spinach to be found. Can frozen kale work?

    Reply
  9. Easy Dinners Only says

    May 22, 2023 at 6:48 pm

    I would love to see such a recipe for meat lasagna!! Pretty please??

    Reply

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