Three-Cheese Spinach Lasagna

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 40 mins

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
1/4cup butter
1/4cup all-purpose flour
1teaspoon garlic salt
2 1/2cups 2 percent reduced-fat milk
1bunch fresh spinach, wilted, drained and chopped or 2 (10 oz.) pkg frozen chopped spinach, cooked, well-drained
2cups whole-milk ricotta cheese or cottage cheese
4ounces shredded Gruyere or Swiss cheese
2ounces shredded Cheddar or provolone cheese
1/2cup grated Parmesan cheese, divided


  1. Cook lasagna to desired doneness as directed on package. Drain.
  2. Preheat oven to 350F.
  3. 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.
  4. 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 560
  • Fat 33g
  • Saturated Fat 20g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg
  • Sodium 640mg
  • Potassium 600mg
  • Carbohydrate 37g
  • Fiber 4g
  • Sugars 7g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 240%
  • Vitamin C 10%
  • Calcium 80%
  • Iron 20%