Dumpling Lasagna Bake

Where Italian lasagna meets Asian dumplings, this bake layers frozen dumplings like pasta sheets with marinara and creamy ricotta. A one-pan fusion dinner finishes under melted mozzarella for cozy weeknight comfort.

Serves 6 · 15 min prep · 50 min cook

Estimate for one serving

• 485 cal
• 28g protein
• 42g carbs
• 22g fat

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Ingredients

• 24 pieces frozen pork or chicken dumplings
• 3 cups jarred marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach
• 3 garlic cloves
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil so the bottom and sides are coated.
2. 2In a medium bowl, stir together the ricotta, egg, half the Parmesan, minced garlic, Italian seasoning, salt, and black pepper until smooth and creamy.
3. 3Spread a thin layer of marinara across the bottom of the prepared dish to prevent sticking.
4. 4Arrange a single layer of frozen dumplings snugly over the sauce, flat side down, covering the base without overcrowding.
5. 5Dollop and gently spread half the ricotta mixture over the dumplings, then scatter half the spinach leaves evenly on top.
6. 6Spoon more marinara over the spinach, then sprinkle with one-third of the mozzarella.
7. 7Repeat the layers once more: remaining dumplings, remaining ricotta mixture, remaining spinach, more marinara, and another third of the mozzarella.
8. 8Finish with a final blanket of marinara, the last of the mozzarella, and the remaining Parmesan so the top is fully covered.
9. 9Cover the dish tightly with foil and bake for 30 minutes until the sauce is bubbling at the edges.
10. 10Remove the foil and continue baking 15 to 20 minutes more until the cheese is deeply golden and the dumplings are heated through and tender.
11. 11Let the bake rest 10 minutes so the layers set for cleaner slices.
12. 12Scatter torn fresh basil over the top, cut into six generous squares, and serve hot.