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From https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna

Yield: 4 to 6 servings

  * 9ounces (dry) no-boil, oven-ready lasagna sheets
  * 1 (10-ounce) package frozen chopped spinach, thawed (undrained)
  * 15 ounces ricotta
  * 1 (24-ounce) jar vodka pasta sauce
  * 2 cups vegetable stock
  * ½ to 1 teaspoon crushed red pepper (optional)
  * 1 cup grated low-moisture mozzarella
  * Extra-virgin olive oil
  * Handful of torn soft herbs, such as oregano, basil, or parsley, to serve (optional)

Step 1

Heat the oven to 400 degrees.

Step 2

Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.

Step 3

Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.

Step 4

Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.

Step 5

Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.

Step 6

Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.