Four Cheese Spinach Lasagna

This is a cheesy-delicious vegetarian lasagna that's surpringsly easy to make!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 12  lasagna noodles (not no-boil)
• 2  tablespoons olive oil
• 2  garlic cloves, minced
• 16  ounces frozen chopped spinach, Thawed & Drained
• 1  large egg, Beaten
• 15 -16  ounces ricotta cheese
• 4  ounces  goat cheese
• 3⁄4 cup parmesan cheese or 3⁄4 cup romano cheese, Divided
• 3  cups mozzarella cheese, Shredded
• 1  pinch nutmeg, Freshly Grated
• 1  pinch cayenne pepper
•  salt & pepper, To Taste
• 4  cups tomato sauce, homemade or jarred, your choice

Directions

1. Heat oven to 350 degrees.
2. Cook lasagna noodles to al dente, about 8 minutes.
3. Drain noodles & hang to dry separately (so they do no stick to one another).
4. Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
5. Add thawed & drained frozen chopped spinach and cook for a few minutes.
6. Remove spinach from heat and allow to cool.
7. Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
8. Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
9. Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
10. Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
11. Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
12. Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
13. On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
14. Bake in pre-heated oven, uncovered, for 40 minutes.
15. Allow cooked lasagna to cool for 25 minutes before cutting and serving.