No-Boil Gnocchi Lasagna Bake

Dinner

Mar 17

     Serves:  6 

   Prep Time:  15 min

     Cook Time:  35 min

   Calories:  642

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Gnocchi, our best friend, has returned again to the blog. This time, it’s masking as the easiest lasagna base ever! I love lasagna - all of the cheese, so much sauce, lots of spice, and herbs. But, lasagna is so time-consuming and after you spend all of the time making pretty layers, they are immediately ruined when it falls apart on the plate. This No-Boil Gnocchi Lasagna Bake gets you all of the classic lasagna flavors, can be made in one pan, and you don’t have to boil a thing. If you don’t meat, leave out the sausage and replace it with some mushrooms and/or zuchinni! It’s a crowd pleaser!

What do I need for this No-Boil Gnocchi Lasagna Bake?

1 can, 28 ounces, crushed tomatoes

1 pound potato gnocchi

1 pound Italian sausage

8 ounces mozzarella cheese

15 ounces ricotta cheese

Handful of Spinach

1 tablespoon thyme

1 tablespoon oregano

2 tablespoons Italian Seasonings

2 tablespoons minced garlic

Salt & Pepper

What tools & gadgets will help me?

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How do I make this No-Boil Gnocchi Lasagna Bake?

Step One: Preheat your oven to 425 degrees. In a cast-iron skillet or another oven-safe pan, heat a few tablespoons of olive oil. Once heated, add in 1 pound Italian sausage, season with salt and pepper. Crumble it and cook it through.

Step Two: While the sausage is cooking through, combine 1 can of crushed tomatoes, 1/2 tablespoon thyme, 1/2 tablespoon oregano, 1 tablespoon Italian seasoning, and 1 tablespoon minced garlic. Mix it all together. When the sausage is cooked through, add your sauce mixture to the pan. Simmer the sausage and the sauce on low heat for about 10 minutes. Then, add in a handful of spinach and let it wilt. Incorporate it fully. Season with salt and pepper.

Step Three: While the sausage is simmering in your sauce, mix together 15 ounces ricotta cheese, 1/2 tablespoon thyme, 1/2 tablespoon oregano, 1 tablespoon Italian seasoning, and 1 tablespoon minced garlic. Set aside.

Step Four: Add in your uncooked gnocchi to the sauce mixture and fully incorporate. Then dollop your ricotta cheese on top of the sausage mixture. Then, slightly spread the ricotta cheese over the top. Sprinkle 8 ounces shredded mozzarella cheese and top with pepper. Bake uncovered in the oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Step Five: Garnish with basil and enjoy!