Best Four Cheese Spinach Lasagna Recipes

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FOUR CHEESE AND SPINACH LASAGNA



Four Cheese and Spinach Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 10-ounce box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups Tomato Sauce, recipe follows, or your favorite jarred
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
Two 28-ounce cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper

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 SPINACH LASAGNA



Four-Cheese Spinach Lasagna image

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

2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups whole milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups 4% cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

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

SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA



Spinach, Mushroom, and Four Cheese Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 15

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
  • In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
  • To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
  • In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
  • Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
  • Let rest for 10 to 15 minutes before serving. Serve hot.

FOUR CHEESE SPINACH LASAGNA



Four Cheese Spinach Lasagna image

Make and share this Four Cheese Spinach Lasagna recipe from Food.com.

Provided by RagDoll90

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

FOUR CHEESE SPINACH & SAUSAGE LASAGNA



Four Cheese Spinach & Sausage Lasagna image

Thanks to uncooked noodles that get perfectly tender in the oven, this crowd-pleasing Spinach & Sausage Lasagna takes a mere 20 minutes to assemble.

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

2 g eggs, beaten
1 g (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1 g (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT 100% Grated Parmesan and Romano Cheese, divided
2 g (24 oz. each) CLASSICO Tomato and Basil Pasta Sauce
9 g lasagna noodles, uncooked
1/2 g Italian sausage, cooked, drained
2 g KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 g chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Mix eggs, ricotta, spinach and 1/2 cup grated cheese until blended.
  • Spread 1 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each of the ricotta mixture and sausage. Top with layers of 1/2 cup mozzarella and 1-1/2 cups of the remaining pasta sauce. Repeat all layers. Top with remaining noodles, sauce and mozzarella. Sprinkle with parsley; cover.
  • Bake 1 hour 10 min. or until heated through, uncovering and topping with remaining grated cheese after 1 hour. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

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