Dumpling Lasagna Bake

Serves 6 · 15 min prep · 50 min cook

Ingredients

• 24 pieces frozen pork or chicken potstickers
• 3 cups jarred marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups packed fresh spinach
• 3 garlic cloves
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1/2 tsp kosher 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 dumplings release cleanly later.
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 potstickers snugly over the sauce, flat side down; they will thaw and steam as they bake.
5. 5Dollop half the ricotta mixture over the dumplings and gently spread it, then scatter half the spinach leaves on top.
6. 6Spoon more marinara over the spinach, sprinkle with half the mozzarella, and repeat the layers once more ending with sauce and the remaining mozzarella and Parmesan.
7. 7Cover the dish tightly with foil and bake for 35 minutes until the dumplings are heated through and the sauce is bubbling at the edges.
8. 8Remove the foil, raise the oven to 400°F, and bake uncovered another 12–15 minutes until the cheese is deeply golden and slightly crisp in spots.
9. 9Let the bake rest 10 minutes so the layers set for clean slices; scatter torn basil and red pepper flakes over the top before cutting.
10. 10Serve hot with extra marinara on the side if desired; leftovers reheat well for meal-prep lunches.