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Spinach 4-Cheese Lasagna Ingredients:




Source of Recipe


KSL
Spinach 4-Cheese Lasagna

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* 1 package (16 oz) frozen chopped spinach, thawed
* 1 pint (15 oz) part-skim Ricotta cheese
* 1 large egg, slightly beaten
* 2 teaspoons Italian seasoning, or seasonings to taste
* 1 clove crushed garlic, optional or to taste
* 1 pound shredded part skim Mozzarella cheese (4 cups)*
* 1 pound shredded Provolone cheese (4 cups)*
* 1/2 pound shredded Parmesan cheese (1 1/2 cups)*
* 2 packages (8 oz ea) oven ready lasagna noodles
* 1 bottle (26 oz) favorite spaghetti sauce (3 cups)



Preheat oven to 350 degrees. Spray 9x13 pan (or two 9x9 pans) with non-stick spray, set aside.

Thaw and drain spinach; mix with Ricotta cheese, egg, Italian seasoning(s) and optional garlic.

If needed, thin thick spaghetti sauce with 1/2-cup water.

Layer ingredients in prepared pan in the following order:
a single layer noodles, 1/3 the spinach, 1/4 the shredded cheeses, a single layer noodles, 1/3 the sauce; repeat for a total of 3 layers. Top with remaining shredded cheese. (NOTE - evenly spread ingredients across noodles; sauce should be spread to the edges of pan). Cover with foil and bake 45-50 minutes, remove foil and bake 10-15 minutes or until cooked through and edges are beginning to brown.

Cool 10 minutes prior to serving. Cut 9x13 pan into 12 portions. Cut each 9x9 pan into 9 portions.