Dumpling Lasagna Bake

A clever classic-swap turns frozen dumplings into the noodles of a one-pan lasagna bake. They layer with ricotta, marinara, and melted mozzarella for a fusion dinner that feels both familiar and new.

Serves 6 · 15 min prep · 50 min cook

Estimate for one serving

• 520 cal
• 28g protein
• 45g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. 2In a bowl, stir ricotta with the egg, garlic powder, Italian seasoning, salt, black pepper, and half the Parmesan until smooth.
3. 3Spread a thin layer of marinara across the bottom of the dish to prevent sticking.
4. 4Arrange a single layer of frozen dumplings snugly over the sauce, flat side down.
5. 5Dollop and gently spread half the ricotta mixture over the dumplings, then spoon more marinara on top.
6. 6Add a second layer of dumplings, remaining ricotta, and the rest of the marinara sauce.
7. 7Sprinkle mozzarella and remaining Parmesan evenly over the surface, finishing with red pepper flakes.
8. 8Cover tightly with foil and bake 35 minutes until the dumplings are heated through and sauce bubbles at the edges.
9. 9Remove foil and bake uncovered another 10–12 minutes until the cheese is deeply golden and spotty brown.
10. 10Rest the bake 8–10 minutes so layers set and are easier to slice cleanly.
11. 11Scatter torn fresh basil leaves over the top just before serving.
12. 12Cut into squares and plate while the cheese is still stretchy.