Spinach and Cheese Lasagna Recipe
This delicious spinach and cheese lasagna is a family favorite dinner. The kids loaded up their plates and even asked for seconds.
Serving10
Ingredients
- 16 ounces Ricotta Cheese
- 8 ounces Cottage Cheese
- 2 cups Italian blend Cheese, shredded
- 12 ounces frozen spinach, thawed and drained dry
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 (25) ounce marinara sauce
- 9 ounce lasagna noodles, oven ready
- 12 slices Provolone cheese
- 2 cups Mozzarella cheese, shredded
- 2 teaspoon basil, fresh
- ⅓ cup Parmesan cheese
Equipment
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.
Notes
To make into a FREEZER MEAL: After you prepare the lasagna, cover it well with foil. Freeze before cooking, thaw for 24 hours in the fridge, and then bake as directed.
We used store bought marinara but homemade sauce will also work for this recipe.
Nutrition
Calories: 470 kcal · Carbohydrates: 29 g · Protein: 32 g · Fat: 26 g · Saturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 101 mg · Sodium: 1111 mg · Potassium: 565 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 4984 IU · Vitamin C: 7 mg · Calcium: 545 mg · Iron: 2 mg