We have spent the last few weeks camping and traveling and I couldn’t wait to come home and have a home cooked meal! This lasagna was the first thing we cooked when we got home and it was absolutely amazing. My entire family had seconds!
Serves: 10
Favorite Spinach and Cheese Lasagna Recipe
This lasagna is always a crowd pleaser! With a variety of cheeses, you can't go wrong!
Ingredients
- 16 ounces ricotta cheese
- 8 ounces cottage cheese
- 2 cups shredded Italian cheese blend
- 12 ounces baby spinach (thawed and drained dry)
- 2 eggs
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 (25 ounce) jars pasta sauce
- 9 ounces oven ready lasagna noodles
- 12 slices Provolone cheese
- 2 cups shredded Mozzarella cheese
- 2 teaspoons fresh basil for garnish
- ⅓ cup grated parmesan cheese for garnish
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine ricotta, cottage cheese, Italian blend cheese, spinach, eggs, salt and pepper until well combined. Spread half of one jar of marinara on the bottom of a 9x13-inch baking dish.
- Top sauce with 5 lasagna noodles so all of the sauce is covered.
- Spread half the cheese and spinach mixture over pasta and spread evenly. Place 6 slices of provolone cheese over the cheese and spinach mixture. Sprinkle on 1/2 cup mozzarella cheese.
- Repeat layers.
- Top with half a bottle of marinara.
- Layer on 5 more lasagna noodles. Top with remaining marinara and top with remaining mozzarella cheese.
- Cover with foil and bake for 60 minutes.
- Remove from oven and remove foil.
- Garnish with basil and parmesan cheese, if desired.
Nutrition
Calories: 389 kcal · Carbohydrates: 13 g · Protein: 29 g · Fat: 26 g · Saturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 101 mg · Sodium: 1453 mg · Potassium: 796 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 4467 IU · Vitamin C: 19 mg · Calcium: 538 mg · Iron: 3 mg
Recipe Details
