The Cheesiest Spinach Lasagna
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Additional Time
10 mins
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Total Time
1 hr 35 mins
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Servings
12 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
Italian
The Cheesiest Spinach Lasagna
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Layers of no-boil noodles topped with 8 different cheeses, spinach and store-bought marinara make this lasagna one of the easiest, but most decadent dinners you'll make all week and through the busy holiday season.
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Ingredients
- 1 16- ounce container ricotta cheese
- 1 8- ounce container small curd cottage cheese
- 1 5- ounce container 3-cheese blend grated cheese
- 1 12- ounce bag frozen spinach , thawed and with all of the moisture squeezed dry
- 2 eggs
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 25 - ounce jars marinara sauce
- 1 9- ounce package no-boil lasagna noodles
- 12 lices Provolone cheese
- 1 ½ cups mozzarella cheese , shredded
- basil leaves
- grated Parmesan cheese for garnish
Instructions
- Preheat the oven to 350°F.
- Combine the ricotta, cottage cheese, 3-cheese blend and spinach with the eggs, ground black pepper and kosher salt until well mixed.
- Spread half of a jar of the marinara sauce over the bottom of a 9 X 13 inch baking pan. Layer 5 sheets of the lasagna sheet so they're slightly overlapping. Dollop half of the ricotta mixture onto the lasagna sheets and evenly spread on top. Layer 4 slices of provolone over the ricotta and sprinkle with ½ cup mozzarella cheese. Pour another half of the jar of marinara evenly over the cheese.
- Layer 5 more sheets of lasagna and repeat by dolloping the rest of the ricotta mixture over the lasagna sheets and spread evenly, top with 4 more slices of provolone cheese, ½ cup mozzarella cheese, and then pour half of the sauce from the remaining jar of sauce over the cheese. Top with 5 more layers of the lasagna sheets and pour the remaining half of the marinara sauce over the noodles and top with the remaining slices of provolone cheese and mozzarella cheese and sprinkle with more parmesan cheese.
- Cover with foil and bake for 60 minutes or until bubbly. Remove the foil and bake for an additional 10 minute or until the cheese is lightly browned.
- Let the lasagna rest for at least 10 minutes before serving. Garnish with basil leaves and fresh grated parmesan.
Notes
- To keep the cheese from sticking to the foil covering the casserole and ruining the cheesy topper, I spray the foil with baking spray and also tent it loosely over the dish so it doesn't sit on the cheese.
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
26g
(9%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
97mg
(32%)
Sodium
998mg
(42%)
Potassium
508mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4609IU
(92%)
Vitamin C
6mg
(7%)
Calcium
542mg
(54%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 97mg | 32% |
| Sodium | 998mg | 42% |
| Potassium | 508mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4609IU | 92% |
| Vitamin C | 6mg | 7% |
| Calcium | 542mg | 54% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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