5 from 51 votes
The Cheesiest Spinach Lasagna
The Cheesiest Spinach Lasagna layers ricotta, cottage, and a three-cheese blend with thawed, drained spinach and eggs, spread between no-boil lasagna sheets and marinara sauce. Provolone and shredded mozzarella cheese layers alternate, topped with basil and grated Parmesan. This creates a rich, creamy lasagna with multiple cheesy textures and balanced herb and tomato flavors.
Prep Time
15 mins
Cook Time
1 hr 10 mins
Additional Time
10 mins
Total Time
1 hr 35 mins
Servings:
12
servings
Calories:
411 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 411
% 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.