CHEESY SPINACH LASAGNA
This is quick and easy. I like the three different cheeses.
Provided by WIKSCOGG
Categories Trusted Brands: Recipes and Tips Sparkle
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
- In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
- Cover and bake in a preheated oven for 30 minutes or until heated through.
Nutrition Facts : Calories 407.6 calories, Carbohydrate 24.3 g, Cholesterol 98.2 mg, Fat 27.3 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 14.7 g, Sodium 506 mg, Sugar 1.6 g
COTTAGE CHEESE SPINACH LASAGNA
I love this recipe. I got the original recipe from my sisterhood cookbook and changed it to make it even healthier. Terrific with a green salad and crusty Italian bread.
Provided by mandabears
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 13x9 pan with cooking spray.
- In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
- Mix well.
- In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
- Repeat the layers.
- End with sauce on top.
- Pour the 1 cup of water around the edges of the lasagna.
- Cover tightly with aluminum foil.
- Bake for 1 hour and 15 minutes.
- Remove from oven.
- Let stand covered for at least 15 minutes.
FOUR CHEESE AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
- Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
- Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
- Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
FOUR CHEESE AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
- Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
- Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
- Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
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.
Provided by Steph Loaiza
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 470 kcal, Carbohydrate 29 g, Protein 32 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1111 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
FOUR-CHEESE SPINACH LASAGNA
This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. -Kimberly Kneisly, Englewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. , In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. , Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 277 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 415mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
RICOTTA AND SPINACH LASAGNE
This a very simple and tasy veggie option to lasagne
Provided by helenb123
Time 1h30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened.
- Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
- Trim the spinach, and wash the leaves thoroughly in 2 or 3 changes of cold water and shake them dry. Melt the butter in a large saucepan, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender - Drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid
- Chop it finely, then put it in a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
- Place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted
- Then remove the pan from the heat and assemble the lasagne. spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets.
- Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
- When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.
SPINACH LASAGNA FOR TWO
Try our Spinach Lasagna for Two for an intimate night together! This lasagna for two recipe provides an entrée for tonight and planned leftovers for later.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix pasta sauce and water until blended. Combine egg, spinach, ricotta and Parmesan in separate bowl. Break 9-inch piece off each noodle. Reserve all noodle pieces for lasagna assembly.
- Spread 1/2 cup pasta sauce mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of 2 long noodle pieces, 1/3 of the spinach mixture and 1/4 cup shredded cheese. Repeat layers twice. Top with layers of the remaining (small) noodle pieces, pasta sauce mixture and shredded cheese.
- Bake 45 to 50 min. or until heated through. Let stand 5 to 10 min. before cutting to serve.
Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 940 mg, Carbohydrate 37 g, Fiber 5 g, Sugar 9 g, Protein 26 g
SPINACH-ARTICHOKE LASAGNA
Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.
Provided by Eric Kim
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
- Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
- Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
- Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
- Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.
FOUR CHEESE AND SPINACH LASAGNA FROM FOOD NETWORK KITCHENS
Oh wow. Oh my. This recipe is a keeper. I don't make too many recipes twice, but this one I just might. Recipe courtesy of Food Network.
Provided by AmyZoe
Categories One Dish Meal
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Bring a large pot of water to a boil over high heat and salt it generously.
- Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
- Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
- Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl.
- Season with salt and pepper, to taste.
- Stir in the eg.
- Cover the bottom of a 9x13 inch casserole with a thin layer of tomato sauce.
- Cover with 3 of the noodles placed side-by-side, but not overlapping.
- Top with 1/4 of the cheese mixture and about a half cup of tomato sauce.
- Season lightly with salt and pepper.
- Repeat to make 2 more layers.
- Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top.
- Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top.
- Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
- Tomato Sauce with Basil:.
- Put the olive and garlic in a saucepan and cook until fragrant, about 2 minutes. Add tomatoes and salt. Beak up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper to taste. Makes approximately 4 cups.
Nutrition Facts : Calories 421.7, Fat 29.6, SaturatedFat 12.2, Cholesterol 77.8, Sodium 1571.6, Carbohydrate 17, Fiber 4.1, Sugar 10.3, Protein 25.1
SIMPLE SPINACH LASAGNA
So yummy! You can also substitute ground turkey or another veggie for the spinach.
Provided by LSPACE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
- Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
- Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g
SPINACH LASAGNA RECIPE
Feature a new star on the table with our Spinach Lasagna Recipe. Our scene-stealing Spinach Lasagna Recipe features cheesy spinach, noodles and mozzarella.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h10m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan until blended.
- Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and half the cottage cheese mixture. Repeat layers. Top with remaining noodles, pasta sauce, mozzarella and Parmesan cheeses.
- Bake 45 min. or until heated through. Remove from oven. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
SPINACH AND CHEESE LASAGNA ROLLS
These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
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RECIPE: SPINACH AND CHEESE LASAGNA - WHOLE FOODS MARKET
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Servings 6-8Calories 410 per servingTotal Time 1 hr 50 mins
- In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano.
- In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside.
- In a 9x13-inch baking dish, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture.
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