Four Cheese and Spinach Lasagna

Total Time:
1 hr 55 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
8 to 10 servings

Ingredients
  • Kosher salt
  • 12 dry lasagna noodles (not no-boil)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 (10-ounce) box frozen spinach, thawed
  • Freshly ground black pepper
  • 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 shredded mozzarella (about 4 cups)
  • Finely grated zest of 1 lemon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 large egg, beaten
  • 4 cups Tomato Sauce with Basil, recipe follows, or your favorite jarred
  • Tomato Sauce with Basil:
  • 1/4 cup extra-virgin olive oil
  • 4 large cloves garlic, smashed
  • 2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
  • Kosher salt
  • 2/3 cup packed fresh basil leaves
  • Freshly ground black pepper
Directions

1. 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, 8 to 10 minutes. Drain.

2. 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.

3. Mix the cottage cheese, goat cheese, Parmesan, 2 cups mozzarella, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper. Stir in the egg.

4. Cover the bottom of a 9 by 13-inch casserole with a thin layer of Tomato Sauce with Basil. Cover with 3 of the noodles placed side-by-side, but not overlapping. Top with a quarter 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 the lasagna layers with the remaining noodles and dollop the remaining cheese mixture on top. Drizzle with the remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.

Tomato Sauce with Basil:

Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add the tomatoes and 1 teaspoon 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, 30 to 40 minutes. While the sauce cooks, tear the basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper.


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