Four Cheese and Spinach Lasagna from Food Network Kitchens
Indulge in the ultimate comfort food with this Four Cheese and Spinach Lasagna from Food Network Kitchens—a decadent, vegetarian-friendly dish that's bursting with rich flavors and creamy goodness. Layers of tender lasagna noodles are nestled between a luscious blend of ricotta, mozzarella, Parmesan, and Fontina cheeses, complemented by vibrant, garlicky spinach and a savory marinara sauce. Perfectly baked to golden, bubbly perfection, this hearty casserole is ideal for family dinners or special gatherings. With its harmonious balance of cheesy indulgence and wholesome greens, this lasagna recipe is a crowd-pleasing dream. Ready in just over an hour and serving eight, it’s a perfect make-ahead option for busy weeknights or weekend entertaining.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 16 ounces Fresh spinach
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Fontina cheese, shredded
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Marinara sauce
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook, stirring occasionally, until wilted. Remove from heat and let it cool slightly. Once cooled, squeeze out any excess liquid and set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and the shredded Fontina cheese. Mix well.
Add the egg, salt, and black pepper to the cheese mixture, and stir until fully incorporated.
Spread 1 cup of the marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, overlapping the edges slightly.
Spread one-third of the cheese mixture over the noodles evenly. Top with one-third of the cooked spinach.
Spread another cup of marinara sauce over the spinach layer.
Repeat the layers (noodles, cheese mixture, spinach, and sauce) two more times, finishing with a final layer of noodles and remaining marinara sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan evenly over the top of the lasagna.
Cover the baking dish tightly with foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake uncovered for an additional 20 minutes, or until the cheese on top is melted and golden-brown.
Let the lasagna rest for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 606 mg | 47% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 227 mg | 5% | |
*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.
