The Cheesiest Spinach Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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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
Description
This lasagna uses a mix of ricotta, cottage cheese, and a three-cheese blend combined with well-drained spinach and eggs to form a creamy filling that holds together when baked. The layering alternates sauces, lasagna sheets, and cheese slices, including provolone and mozzarella, creating a varied texture from melty to mildly firm. Cooking at 350°F gently melts the cheese layers and allows the sauce to soak into the noodles, softening them while preserving the structure.
Fresh basil between layers adds aromatic herbal notes balancing the richness of multiple cheeses. Grated Parmesan on top contributes a final savory sharpness and helps form a slightly browned crust. The no-boil noodles simplify preparation, absorbing sauce moisture during baking.
To prevent the foil from sticking to the cheese topping during baking, spraying foil with baking spray and tenting it avoids ruining the presentation and texture of the cheese layer.
Ingredients
- 1 16- ounce ricotta cheese container
- 1 8- ounce cottage cheese small curd, container
- 1 5- ounce cheese 3-cheese blend, grated, container
- 1 12- ounce spinach thawed and with all of the moisture squeezed dry, frozen, bag
- 2 egg
- 1 teaspoon black pepper freshly ground
- ½ teaspoon kosher salt
- 2 25 - ounce marinara sauce in jars
- 1 9- ounce lasagna noodles no-boil, package
- 12 lices provolone cheese
- 1 ½ cups mozzarella cheese , shredded
- basil leaves
- Parmesan Cheese grated, 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
- Spray foil with baking spray before covering the lasagna to prevent cheese from sticking.
- Loosely tent the foil to avoid pressing the cheese layer during baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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