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Spinach and Cheese Lasagna Recipe

This lasagna is always a crowd pleaser! With a variety of cheeses, you can't go wrong!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: cheese lasagna, lasagna, spinach, spinach and cheese lasagna
Servings: 10
Calories: 389kcal


  • Large Mixing Bowl
  • 9x13-inch Baking Pan
  • Aluminum Foil


  • 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
  • cup grated parmesan cheese for garnish


  • 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.


  • We like to serve this recipe with a green salad and garlic bread.


Calories: 389kcal | Carbohydrates: 13g | Protein: 29g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1453mg | Potassium: 796mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4467IU | Vitamin C: 19mg | Calcium: 538mg | Iron: 3mg