Spinach and Cheese Lasagna is a vegetarian lasagna with layers of noodles, mozzarella cheese, and marinara with a seasoned creamy spinach and cheese filling.
Years ago my boss hosted our lab at her house and made a Turkey and Veggie Lasagna from The New Basics Cookbook. It was so good that I had to have the recipe.
Many years later, Bob and I stayed at the bed and breakfast owned by one of the authors of the New Basics Cookbook, and I purchased a signed copy of the cookbook.
Over the years, I have adapted this recipe to suit our family's preferences. While I do often add ground turkey to the sauce, recently I have been making it meatless, as my oldest daughter is now a vegetarian.
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Ingredients
- Lasagna noodles
- Cottage cheese
- Eggs
- Parmesan cheese
- Oregano
- Salt
- Pepper
- Nutmeg
- Spinach
- Marinara sauce
- Mozzarella cheese
Cook the Noodles
Cook the noodles in boiling water to just under al dente, according to the package directions. The noodles will absorb moisture from the sauce, so you don't want them too soft.
I find it easiest to lay the noodles out on parchment or waxed paper while they cool.
Meanwhile, prepare the filling.
Make the Filling
Defrost the spinach and squeeze out all of the water. I use a tea towel to do this.
Blend together the cottage cheese, egg, Parmesan cheese, oregano, salt, pepper, nutmeg and spinach.
The nutmeg may seem like it doesn't belong, but nutmeg pairs well with cheese and is often used in fondue.
Assemble and Bake the Lasagna
To assemble the lasagna, spread some sauce on the bottom of a 9x13-inch baking dish. Cover with 3 noodles, then start layering. First spread sauce over the noodles.
Then spread a layer of the spinach mixture.
Top with shredded mozzarella and Parmesan.
Repeat until all layers have been assembled. The top layer of noodles should be covered with sauce and remaining cheese.
Bake uncovered until bubbly and cooked through.
Gluten Free Option
Use gluten free lasagna noodles, such as rice noodles, for an entirely gluten free lasagna.
📖 Recipe
Spinach and Cheese Lasagna
Ingredients
- 12 lasagna noodles (9 if using a shallow dish)
For the Filling:
- 1 package frozen chopped spinach (thawed and squeezed dry)
- 24 ounces small curd cottage cheese
- 2 eggs
- ¼ cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
For the Lasagna:
- 40 ounces homemade or store bought marinara sauce (less if you prefer a more cheesy vs. saucy lasagna)
- 4 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Cook the lasagna noodles as directed on the package to al dente (use the lower time of the range provided or even a minute less than the lower limit).12 lasagna noodles
- When the noodles are done, lay them in a single layer on pieces of waxed paper to cool.
Make the Filling:
- Make sure the spinach is well drained. This may require squeezing it in a thin kitchen towel to remove all of the moisture.
- Place the filling ingredients in the bowl of a food processor and blend until smooth.24 ounces small curd cottage cheese, 2 eggs, ¼ cup grated Parmesan cheese, 1 tablespoon dried oregano, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon ground nutmeg, 1 package frozen chopped spinach
Assemble the Lasagna:
- Preheat the oven to 350°F.
- Spread about 1 cup of sauce over the bottom of a 9x13-inch casserole dish then beginning layering: 3 noodles, sauce to cover, ⅓ of the cottage cheese mixture,1 cup mozzarella cheese, and 1 tablespoon Parmesan cheese. Repeat layers. If your pan is not deep enough for 4 layers, just do 3.
- For the final layer, top with lasagna noodles, sauce, and then 1 cup mozzarella and some Parmesan.
- If the pan is full, place it on a baking sheet lined with foil because it may spill over the sides. Bake uncovered for 45 minutes or until the cheese begins to brown and the sauce is bubbling.
- Remove dish from oven and let rest at least 15 minutes before cutting.
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