Four Cheese Spinach Lasagna

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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