Three-Cheese Spinach Lasagna
- Yield 6 servings
- Prep 15 mins
- Cook 40 mins
Hold the tomatoes, please. This lasagna is perfect for those who don't like tomatoes.
I assembled these lasagnas in two 9-inch square GLAD Ovenware containers. I gave one to a neighbor to bake later and baked the other for the kids and me.—Jill Melton
- 9 lasagna noodles
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt
- 2 1/2 cups 2 percent reduced-fat milk
- 1 bunch fresh spinach, wilted, drained and chopped or 2 (10 oz.) pkg frozen chopped spinach, cooked, well-drained
- 2 cups whole-milk ricotta cheese or cottage cheese
- 4 ounces shredded Gruyere or Swiss cheese
- 2 ounces shredded Cheddar or provolone cheese
- 1/2 cup grated Parmesan cheese, divided
- Cook lasagna to desired doneness as directed on package. Drain.
- Preheat oven to 350F.
- In medium saucepan, melt butter. Stir in flour and salt until well blended. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir spinach into remaining sauce.
- Combine ricotta cheese, Gruyére, Cheddar and 1/4 cup Parmesan cheese. Spread 1/2 cup spinach sauce in bottom of a 12 x 9-inch (3-quart) baking dish. Top with 3 lasagna noodles, half of the cheese mixture and a third of the remaining spinach sauce. Repeat layers. Top with remaining 3 noodles and remaining sauce. Sprinkle with reserved Parmesan cheese. Bake 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
Recipe by Jill Melton