Dump and Bake Lasagna Dinner

This dump and bake lasagna dinner can be prepped in 10 minutes! Easy and so delicious.

Dump and bake dinners are quickly becoming a favorite easy method for dinnertime! Once I tried this dump and bake lasagna, I knew it deserved a spot on the website. This recipe was inspired by @itsmesaramartinez’s dump and bake lasagna. I made a few tweaks to suit my family, but full credit to her for this genius one dish method!

When you need a comforting homemade dinner but don’t have the time (or energy) to layer a traditional lasagna, this Dump and Bake Lasagna is the answer. Everything comes together in one baking dish. My favorite part is it does not create a lot of extra dishes and only takes about 10 minutes to prep.

This recipe is incredibly forgiving. You can swap ingredients based on what you have on hand, making it one of those dependable recipes you’ll come back to again and again.

Ingredient Notes

Oven-Ready Lasagna Noodles

These are designed to cook directly in the sauce. Breaking them into smaller pieces helps them distribute more evenly throughout the casserole and makes serving easier.

Marinara Sauce

A thicker marinara works best. If your sauce is especially chunky or thick, don’t skip the water. It provides the moisture needed to cook the noodles.

Precooked Meatballs

Using fully cooked meatballs keeps this recipe incredibly quick. Slice larger meatballs in half if needed so they’re evenly distributed throughout the casserole.

Frozen Spinach

Be sure to thaw and squeeze out as much moisture as possible. Excess water can make the finished lasagna watery.

Substitutions:

Ricotta: Cottage cheese, blended cottage cheese for a smoother texture, or Mascarpone for a richer filling.

Spinach: Kale (chopped), fresh baby spinach, or you can eave it out entirely.

Meatballs: Cooked Italian sausage, browned ground beef, ground turkey, ground chicken, plant-based meatballs.

Mozzarella: Italian blend cheese, provolone, fontina, Monterey Jack.

Marinara: Meat sauce, tomato basil sauce, homemade spaghetti sauce.

Frequently Asked Questions

Can I use regular lasagna noodles instead of oven-ready noodles?
This recipe is designed for oven-ready (no-boil) lasagna noodles, which cook directly in the sauce as the casserole bakes. If you’d rather use traditional lasagna noodles, cook them according to the package directions first, then drain and proceed with the recipe.

Can I use fresh spinach instead of frozen?
Yes! Fresh baby spinach is a great substitute. Add about 3 to 4 cups of fresh spinach and stir it into the casserole. It will wilt down considerably as the lasagna bakes.

Can I make this lasagna ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate until you’re ready to bake. If baking straight from the refrigerator, you may need to add 5 to 10 extra minutes to the cooking time.

Can I freeze this recipe?
Yes. You can freeze it either before or after baking. Wrap the dish tightly in plastic wrap and aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before baking or reheating for the best texture.

Can I substitute cottage cheese for ricotta?
Definitely. Cottage cheese makes an easy swap and still creates a creamy filling. If you prefer a smoother texture that’s closer to ricotta, simply blend the cottage cheese before adding it to the recipe.

Why is there water added to the sauce?
The extra water helps hydrate the oven-ready noodles while the lasagna bakes. Without enough liquid, the noodles may not become fully tender, especially if you’re using a thick marinara sauce.

What if my noodles are still firm after baking?
If the noodles aren’t quite tender, they’re usually not fully submerged in the sauce or need a little more time. Cover the pan tightly with foil again and bake for another 10 to 15 minutes. Different brands of oven-ready noodles can vary slightly in cooking time.

Can I use homemade marinara sauce?
Yes! Homemade marinara works wonderfully. If your sauce is especially thick, you may want to add an extra splash of water to ensure there’s enough liquid for the noodles to cook properly.

Can I leave out the spinach?
Of course. The spinach adds color and a little extra nutrition, but the recipe is just as delicious without it. You can also replace it with other vegetables like mushrooms, zucchini, or chopped kale if you’d like.

How should I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through.