Four Cheese Spinach Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a cheesy-delicious vegetarian lasagna that's surpringsly easy to make! 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, 1/2 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 1/2 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 1/2- 3/4 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 1/4 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.
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