Four Cheese Spinach Lasagna

• lasagna noodles (not no-boil)↗12
• olive oil↗2 tablespoons
• garlic cloves, minced↗2
• frozen chopped spinach, Thawed & Drained16 ounces
• large egg, Beaten↗1
• ricotta cheese↗15 -16 ounces
• goat cheese↗4 ounces
• parmesan cheese or 3/4 cup romano cheese, Divided↗3⁄4 cup
• mozzarella cheese, Shredded↗3 cups
• nutmeg, Freshly Grated↗1 pinch
• cayenne pepper↗1 pinch
• salt & pepper, To Taste
• tomato sauce, homemade or jarred, your choice↗4 cups

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 2

   Cook lasagna noodles to al dente, about 8 minutes.

3. 3

   Drain noodles & hang to dry separately (so they do no stick to one another).

4. 4

   Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.

5. 5

   Add thawed & drained frozen chopped spinach and cook for a few minutes.

6. 6

   Remove spinach from heat and allow to cool.

7. 7

   Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.

8. 8

   Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.

9. 9

   Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.

10. 10

    Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.

11. 11

    Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.

12. 12

    Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.

13. 13

    On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.

14. 14

    Bake in pre-heated oven, uncovered, for 40 minutes.

15. 15

    Allow cooked lasagna to cool for 25 minutes before cutting and serving.