Four Cheese and Spinach Lasagna
Indulge in the ultimate comfort food with this Four Cheese and Spinach Lasagna, a luscious blend of creamy ricotta, gooey mozzarella, nutty Parmesan, and melty Fontina layered with tender lasagna noodles, vibrant spinach, and rich marinara sauce. Perfect for family dinners or cozy gatherings, this recipe strikes the perfect balance between hearty and wholesome, offering a decadent vegetarian twist on the classic Italian dish. Each bite delivers a symphony of flavors, enhanced by aromatic garlic, onion, and a hint of optional nutmeg for depth. With its golden-bubbly cheese topping and easy-to-follow preparation, this spinach lasagna is sure to become your go-to crowd-pleaser. Serve hot with a crisp green salad and garlic bread for a meal that’s equal parts elegant and satisfying.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 10 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1.5 cups Parmesan cheese, grated
- 1 cup Fontina cheese, shredded
- 1 large Egg
- 5 cups Marinara sauce
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Add the fresh spinach to the skillet in batches, stirring until wilted. Season with a pinch of salt and pepper, then remove from heat and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, 1 cup of grated Parmesan cheese, the egg, and nutmeg (if using). Mix until smooth. Fold in the cooked spinach mixture and stir to combine.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Place a single layer of lasagna noodles over the sauce. Spread about 1/3 of the ricotta-spinach mixture over the noodles, then sprinkle with a small handful of shredded Fontina cheese and a little mozzarella and Parmesan.
Repeat the layers (sauce, noodles, ricotta-spinach mixture, cheeses) two more times, finishing with a final layer of noodles on top.
Spread the remaining marinara sauce over the top layer of noodles. Sprinkle with the remaining mozzarella, Parmesan, and Fontina cheeses.
Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake in the preheated oven for 30 minutes.
Remove the foil and bake an additional 20 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 768 mg | 59% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
