01 -
For fresh spinach, cook it up in a hot skillet until it wilts down. Let it cool and chop it roughly. Using frozen spinach? Thaw it completely, then press it firmly to get rid of the water.
02 -
Get a good-sized bowl, then stir together the ricotta, eggs, Parmesan, and all your seasonings — garlic powder, onion powder, Italian seasoning, salt, and pepper. Once smooth, toss in your spinach and gently mix that in too.
03 -
Coat the bottom of your baking pan with a small bit of marinara sauce to stop sticking. Lay down your noodles, overlapping them slightly to cover the dish.
04 -
Start spreading a thick layer of the ricotta-spinach mix on the noodles, followed by a handful of mozzarella, and then a nice spread of marinara sauce. Keep layering—noodles, cheese mix, mozzarella, sauce—until everything’s used up.
05 -
For the very last layer, place a final set of noodles, cover them with marinara, and sprinkle mozzarella and Parmesan generously for a golden, cheesy finish.
06 -
Throw some foil over the dish (a spritz of cooking spray on the underside stops the cheese from sticking). Bake at 375°F for around 25 minutes, then remove the foil and keep baking for another 15–20 minutes, or until the cheese is bubbly and browned at the edges.
07 -
This might be the hardest part—wait about 10 minutes before slicing it up. This helps it hold together so you get clean slices instead of a mess.