Created by: Heidi Larsen, foodiecrush
Layers of no-boil noodles topped with 8 different cheeses, spinach and store-bought marinara make this lasagna one of the easiest, but most decadent dinners you'll make all week.
Assembling this dinner is so easy, and that translates to a perfect dinner for a crowd. If you want to make this and freeze ahead, definitely do so. Simply bake the lasagna straight from the freezer for about 1 1/2 hours, with the foil on, and another 10-20 minutes once you’ve removed the foil.
- 1 container (16-oz) ricotta cheese
- 1 container (8-oz) small curd cottage cheese
- 1 container (5-oz) 3-cheese blend grated cheese
- 1 bag (12-oz) frozen spinach, thawed and with all of the moisture squeezed dry
- 2 eggs
- 1 tsp. freshly ground black pepper
- ½ tsp. kosher salt
- 2 jars (25-oz) marinara sauce
- 1 package (9-oz) no-boil lasagna noodles
- 12 slices provolone cheese
- 1½ cups mozzarella cheese, shredded
- Basil leaves
- Grated Parmesan cheese for garnish
- Heat oven to 350°F. Combine the ricotta, cottage cheese, 3-cheese blend and spinach with the eggs, ground black pepper and kosher salt until well mixed.
- Spread half of a jar of the marinara sauce over the bottom of a 9 X 13 inch baking pan. Layer 5 sheets of the lasagna sheet so they're slightly overlapping. Dollop half of the ricotta mixture onto the lasagna sheets and evenly spread on top. Layer 4 slices of provolone over the ricotta and sprinkle with ½ cup mozzarella cheese. Pour another half of the jar of marinara evenly over the cheese.
- Layer 5 more sheets of lasagna and repeat by dolloping the rest of the ricotta mixture over the lasagna sheets and spread evenly, top with 4 more slices of provolone cheese, ½ cup mozzarella cheese, and then pour half of the sauce from the remaining jar of sauce over the cheese.
- Top with 5 more layers of the lasagna sheets and pour the remaining half of the marinara sauce over the noodles and top with the remaining slices of provolone cheese and mozzarella cheese and sprinkle with more parmesan cheese.
- Cover with foil and bake for 60 minutes or until bubbly. Remove the foil and bake for an additional 10 minute or until the cheese is lightly browned.
- Let the lasagna rest for at least 10 minutes before serving. Garnish with basil leaves and fresh grated parmesan.
To keep the cheese from sticking to the foil covering the casserole and ruining the cheesy topper, I spray the foil with baking spray and also tent it loosely over the dish so it doesn’t sit on the cheese.