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Four Cheese and Spinach Lasagna Recipe

Four Cheese and Spinach Lasagna

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on December 10, 2012

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    This dish was fantastic. I added a spicy sausage and sauteed mushrooms to the red sauce and didn't boil the pasta first - it turned out great. The lemon zest and goat cheese really gave it a unique, fresh flavor. My family said they'd rather have this lasagna over the traditional heavy red meat sauce lasagna - high praise from my Italian food loving family.

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  • on November 12, 2012

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    Yummy! I used whole leaf frozen spinach for the impact in the dish and would have doubled it if I had known it could use it. Used ricotta cheese instead of cottage cheese. And due to comments below, I only used 1/4 of the lemon zest, would go as high as 1/2 in the future. The sauce is great, I used canned Whole Plum Tomato (Roma for a more authentic tomato taste. Used scissors inside the can to cut the tomatoes up more before putting in the saucepan. Start the sauce first, is my advice, as it takes a while to thicken.

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  • on November 05, 2012

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    My mom has me make this lasagna every Christmas. It is SO delicious and now I know how to make the tomato sauce for every pasta not only a lasagna. It is amazing!!!

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  • on July 01, 2012

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    I give this recipe a five star with the changes my husband I made, and a ??? with the recipe as written. No to the lemon zest...we made it the first time exactly as the recipe prescribed, and the lemon just made us feel confused...it didn't belong at this party : The next time I made it we left out the lemon zest and just like that I had my go to spinach lasagna recipe.
    Here are the changes we made: doubled the spinach, decreased the olive oil to 1 tablespoon (to help with weight watchers points, eliminated the lemon all together, used Barilla Spicy Marinara Arrabbiata sauce, and in the cheese mixture I use mozzarella, goat cheese, fat free cottage cheese(can't tell at all, and a three cheese mixture I get at Kroger (parmesan, asiago and romano. We now make this lasagna over the family recipe meat lasagna...yum yum.

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  • on March 16, 2012

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    This lasagna is incredible! I used 2 oz. of mediterranean herbed goat cheese and 4 oz. of shredded fontina cheese instead of 4 oz. of plain goat cheese. I recommend using the sauce recipe instead of jarred, and make sure it has simmered for at least 45 minutes. I also used an extra large egg and about 16 oz. of fresh spinach instead of frozen. This lasagna has so many layers of flavor, and you won't miss the meat!

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  • on December 05, 2011

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    Very tasty. I added ricotta to the cheese mixture. I included browned ground beef (with minced garlic & seasoned with salt/ pepper to the layering: sauce, pasta, meat, cheese mixture

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  • on August 20, 2011

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    Made this for a family dinner with the in-laws and everyone asked for seconds!! Great recipe; light and tangy. Served it with a green salad.

    I followed some of the suggestions left by other users and used double the spinach, half the lemon zest and half the nutmeg. I think the goat cheese is definitely enough and all the lemon zest would have been too much.

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  • on May 08, 2011

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    I love this recipe. Everytime I introduce this Lasagna to others, they ABSOLUTELY LOVE IT and ALWAYS want me to make it!!! But I wait a while before I whipe up another batch so they can continue to love it!!! =D THANK YOU SO MUCH!!!

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  • on April 22, 2011

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    Yummy! The goat cheese was a wonderful touch to this great dinner. I used a jar of sauce just to make it easier. Very good dinner.

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  • on January 19, 2011

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    Excellent recipe, family loved it. Will make it again.

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