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."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
Ready In:
1hr 55mins
Ingredients:
21
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. I've been thinking...I need to come up with something to cement my culinary legacy. Oh I've got it! Four Cheese and Spinach Lasagna!!
     
  2. I could start a Facebook fan club page for this lasagna. I've brought it to musician jams for years and everyone raves about it. The fresh ground nutmeg is the secret ingredient here - worth the effort, don't use pre-ground. Everyone is "what IS that flavor?" but they love it.
     
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Tweaks

  1. I use sauce from a jar (Barilla) and add strips of roasted red peppers, sliced mushrooms and sometimes zucchini in season and it's equally good.
     

RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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