Spinach and Cheese Lasagna

Spinach and Cheese Lasagna

Serves 6 to 8

This recipe easily serves more than four. Perfect for leftovers the next day, it's sure to become a family favorite.

  • 2 cups ricotta cheese
  • 1 cup grated mozzarella cheese, divided
  • 1 cup grated 3-cheese blend, divided
  • 1 egg, lightly beaten
  • 1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
  • Salt and pepper to taste
  • 2 teaspoons dried oregano
  • 1 (25-ounce) jar pasta sauce
  • 9 no-boil uncooked lasagna noodles
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Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.

Nutritional Info: 
Per Serving:410 calories (160 from fat), 17g total fat, 9g saturated fat, 80mg cholesterol, 890mg sodium, 42g carbohydrate (6g dietary fiber, 10g sugar), 25g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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