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  • Prep Time (mins)
    10
  • Cook Time (mins)
    85 mins
  • Servings
    12

3-Cheese Spinach Lasagna Recipe

Made With





Ingredients

  • 2 (15-ounce) or 1 (32-ounce) container Frigo® Part-Skim Ricotta Cheese
  • 2 eggs, beaten
  • 3 cups fresh baby spinach, coarsely chopped
  • 1 (16-ounce) packages Frigo® Part-Skim Mozzarella Cheese, shredded
  • 1 (5-ounce) Frigo® Shredded Parmesan Cheese cup
  • 1 (24–26-ounce) jar spaghetti sauce, plus enough water to equal 4 cups
  • 12 uncooked lasagna noodles
  • 1 (16-ounce) package frozen fully-cooked original or Italian-style meatballs, defrosted, halved

Directions

Preheat the oven to 375°F.

Mix the Frigo® Ricotta Cheese and eggs in a bowl. Stir in the spinach, 3 cups of the Frigo® Part-Skim Mozzarella Cheese and 3/4 cup of the Frigo® Shredded Parmesan Cheese. Reserve the remaining Frigo® Part-Skim Mozzarella Cheese and Frigo® Shredded Parmesan Cheese.

Spread 1 cup of the spaghetti sauce in the bottom of a 13x9-inch glass baking dish. Top with 3 noodles lengthwise. Then, place the 4th noodle crosswise, breaking the noodle to fit. Layer with 1/2 of the Ricotta mixture, 1/2 of the meatballs and 1 cup of the sauce. Repeat the layers once. Then, top with the remaining 4 noodles and 1 cup of sauce.

Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbly, about 1 hour. Remove the foil, sprinkle with the reserved cheeses and bake again uncovered until the cheese is melted, about 10 minutes. Let stand, loosely covered, 15 minutes before serving.

Ricotta Cheese Recipes