Four Cheese And Spinach Lasagna
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
46
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil4 large
Garlic (cloves, smashed)1 tsp
Nutmeg (freshly grated)1 tsp
Cayenne1 large
Egg (beaten)Directions:
1
Preheat the oven to 350 degrees F
2
Bring a large pot of water to a boil over high heat and salt it generously
3
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes
4
Drain
5
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown
6
Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes
7
Cool
8
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl
9
Season with salt and pepper, to taste
10
Stir in the egg
11
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce
12
Cover with 3 of the noodles placed side-to-side, but not overlapping
13
Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce
14
Season lightly with salt and pepper
15
Repeat to make 2 more layers
16
Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top
17
Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top
18
Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes
19
Let lasagna stand for 10 minutes before serving
20
Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes
21
Add tomatoes and salt
22
Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes
23
While sauce cooks, tear basil leaves into small pieces
24
Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste