The Cheesiest Spinach and Cheese Lasagna

• Produce

  • 1 Basil, leaves

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 25 -ounce jars Marinara sauce

• Pasta & Grains

  • 1 9-ounce package No boil lasagna noodles

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Dairy

  • 1 5-ounce container 3-cheese blend grated cheese
  • 1 8-ounce container Curd cottage cheese, small
  • 1 1/2 cups Mozzarella cheese
  • 1 Parmesan cheese, grated
  • 12 slices Provolone cheese
  • 1 16-ounce container Ricotta cheese

• Other

  • 1 12-ounce bag Frozen spinach, thawed and with all of the moisture squeezed dry

Found on foodiecrush.com

Description

Ingredients

• 1 16-ounce container ricotta cheese
• 1 8-ounce container small curd cottage cheese
• 1 5-ounce container 3-cheese blend grated cheese
• 1 12-ounce bag frozen spinach, thawed and with all of the moisture squeezed dry
• 2 eggs
• 1 teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• 2 25 -ounce jars marinara sauce
• 1 9-ounce package no-boil lasagna noodles
• 12 slices provolone cheese
• 1½ cups mozzarella cheese, shredded
• Basil leaves
• Grated Parmesan cheese for garnish

Directions

• Preheat the oven to 350 degrees 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 theyre 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.