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Four Cheese Spinach Lasagna

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“This is a cheesy-delicious vegetarian lasagna that's surpringsly easy to make!”
1hr 30mins

Ingredients Nutrition


  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, ½ 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 ½ 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 ½- ¾ 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 ¼ 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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