Four-Cheese Spinach Lasagna Recipe
Four-Cheese Spinach Lasagna Recipe photo by Taste of Home
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Four-Cheese Spinach Lasagna Recipe

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This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. -Kimberly Kneisly, Englewood, Ohio
TOTAL TIME: Prep: 50 min. Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 50 min. + standing
MAKES: 12 servings


  • 2 cups chopped fresh broccoli
  • 1-1/2 cups julienned carrots
  • 1 cup sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 3 garlic cloves, minced
  • 2 teaspoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 12 lasagna noodles, cooked and drained

Nutritional Facts

1 piece: 263 calories, 9g fat (5g saturated fat), 29mg cholesterol, 366mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 15g protein.


  1. In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
  2. In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
  3. In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
  4. Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Four-Cheese Spinach Lasagna in Taste of Home April/May 2000, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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guitargirl42066 User ID: 2242058 32140
Reviewed Feb. 28, 2013

"Fabulous. I used ricotta instead of cottage cheese. I also added diced red onion."

JAZZYLUHU User ID: 1450356 75222
Reviewed Oct. 29, 2009

"Great recipe, even my picky eaters liked it."

swatara User ID: 1801511 26852
Reviewed Jun. 18, 2008

"I love to serve this dish with our own fresh from the garden spinach, broccoli, peppers, and oninos. With my family of eleven this is a big hit!!"

lookup4Jesus User ID: 1710617 38915
Reviewed Apr. 17, 2008

"This is an excellent recipe. All my guests enjoyed it tremendously!!! I will make it frequently, especially to serve to guests."

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