Four-Cheese Spinach Lasagna Recipe
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
- 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 King Arthur Unbleached 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
- In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
- 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.
- 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.
- 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
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Four-Cheese Spinach Lasagna(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Feb. 28, 2013
Fabulous. I used ricotta instead of cottage cheese. I also added diced red onion.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baked Pasta >
- Carrot Recipes >
- Casseroles >
- Cheese Recipes >
- Dinner Recipes >
- Italian Casseroles >
- Italian Dinners >
- Italian Recipes >
- Italian Vegetarian Recipes >
- Lasagna Dinners >
- Lasagna Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Pasta & Sauces >
- Pasta Dinners >
- Pasta Recipes >
- Spinach Casserole >
- Spinach Recipes >
- Taste of Home Magazine Dinner Recipes >