Five Cheese and Spinach Lasagna

Five Cheese and Spinach Lasagna

Heads up: My posts may contain affiliate links. If you buy something through one of those links, you won’t pay a penny more, but I’ll get a small commission, which helps the flower fund. Thanks!

Five Cheese and Spinach Lasagna

Five cheese and spinach lasagna is one of those comforting, fill your belly, unbutton your pants, kind of meals. Great for a Sunday meal or when you are entertaining guests.

I normally steer away from what I think are Alfredo-type sauces. I hate Alfredo, gross. This recipe though, is not like that at all. My husband was reluctant to eat it for the same reasons and was pleasantly surprised.

Try to make it as written before you substitute as these cheese flavors really compliment each other and skipping one just wouldn’t be the same. If you are in a pinch, go ahead and substitute. It’s only lasagna, not a big life decision.

This recipe serves 10 if doubled. I have scaled the recipe for 5 servings. Adjust up if you want a big 9×13 pan full.

Ingredients

  • 1/2 cup Greyere cheese (finely shredded)
  • 1 ounce Parmesan cheese (finely shredded)
  • 8 ounces part-skim ricotta cheese
  • 1 egg
  • 1/8 teaspoon black pepper
  • 1 tablespoon parsley (substitute dried / but fresh is nicer)
  • 1 1/2 tablespoon unsalted European butter (less water content)
  • 1 small yellow onion (finely chopped)
  • 2 garlic cloves (pressed or finely minced)
  • 1/4 cup flour
  • 1 cup whole milk
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 1 Bay leaf
  • 1 cup baby spinach (stems trimmed)
  • 8 no-boil lasagna noodles (1/2 package)
  • 4 ounces Fontina cheese (finely shredded)
  • 1/3 cup Gorgonzola cheese (crumbled)

Prep (mise en place)

Here is some Motherly Advice, prepare all of your ingredients into containers or prep bowls. There is a point where you need to stir continuously and you can’t shred cheese at the same time.

Prepping ahead of time makes preparing this recipe seamless. The French do this in their kitchens and call it “mise en place”. This means prepare everything in advance and have it ready. Cheese shredded, vegetables chopped, garlic pressed, spices measured and milk and broth measured.

You will thank me later.

Ok, let’s get started with the Five Cheese and Spinach Lasagna

Directions:

  1. In a medium bowl combine your ricotta, egg, pepper and mix well. In a small bowl place half of the Parmesan and all of the Gruyere, set aside.
  2. Melt your butter over medium heat in a saucepan until it is bubbling. Add your onion and cook until translucent, about 3-4 minutes (don’t let them brown), add the pressed garlic and swirl around the pan for about 30 seconds.
  3. Meanwhile, heat up your milk and chicken broth in the microwave for about 1-2 minutes. I keep them in the same container.
  4. This is where you will make a roux. Slowly add your flour into the butter/onion mixture while whisking until a tan ball forms.
  5. Turn your stove up to medium-high and gently add in your Bay leaf, milk and chicken broth while whisking. Whisk until it looks silky and is at a rolling boil.
  6. Leave this on the stove and turn the heat down to medium-low for about 5 minutes stirring occasionally. Remove from the heat, discard Bay leaf, and add 1/4 cup of the sauce into the ricotta mixture. Stir it in.
  7. While the roux is cooking, heat up enough water to cover the lasagna noodles in a large pan. Once it is boiling turn it off and remove the water from the stove. Add the noodles and stir so that they don’t stick together.
  8. Leave the noodles in the water for 10 minutes. Remove to a clean dishtowel or paper towel and pat dry.
  9. While your noodles are in the water, clean up some of the kitchen!
  10. For this size recipe, I use a 9×9 glass baking dish, if you are doubling, use a 9×13 inch. Spray your baking dish lightly with cooking oil and also spray a piece of foil to cover the dish.
  11. Pour 1/4 cup of the cheese sauce in the bottom and spread it around.
  12. Layer the lasagna noodles in one layer. Next, add the ricotta mixture and spread around. Sprinkle some Fontina and add a layer of spinach leaves. Next is the cheese sauce and repeat until complete.
  13. On the top sprinkle the rest of the Fontina, Parmesan, and all of the Gorgonzola.
  14. Place in a 350-degree oven for 30 minutes. Remove the foil and turn on the broiler for 3-5 minutes until it just starts to brown.
  15. Let sit for 15 minutes before serving.
  16. Serve with a nice light salad or vegetable, this is a heavy dish.

Five Cheese and Spinach Lasagna Recipe

Five cheese and spinach lasagna is one of those comforting, fill your belly, unbutton your pants, kind of meals. Great for a Sunday meal or when you are entertaining guests. 
Course: Main Course
Cuisine: Italian
Keyword: Five cheese and spinach lasagna recipe
Servings: 5 people

Ingredients

  • 1/2 1/2 cup Greyere cheese (finely shredded)
  • 1 ounce Parmesan cheese (finely shredded)
  • 8 ounces part-skim ricotta cheese
  • 1 egg
  • 1/8 tsp black pepper
  • 1 tbsp fresh parsley sub half if using dried
  • 1.5 tbsp unsalted European butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic pressed or finely minced
  • 1/4 cup flour
  • 1 cup whole milk
  • 1.5 cup chicken broth
  • 1/4 tsp salt
  • 1 bay leaf
  • 1 cup baby spinach stems removed
  • 8 no-boil lasagna noodles 1/2 pkg.
  • 4 ounces Fontina cheese finely shredded
  • 1/3 cup Gorgonzola cheese crumbled

Instructions

  • In a medium bowl combine your ricotta, egg, pepper and mix well. In a small bowl place half of the Parmesan and all of the Gruyere, set aside.
  • Melt your butter over medium heat in a saucepan until it is bubbling. Add your onion and cook until translucent, about 3-4 minutes (don’t let them brown), add the pressed garlic and swirl around the pan for about 30 seconds. 
  • Meanwhile, heat up your milk and chicken broth in the microwave for about 1-2 minutes. I keep them in the same container.
  • This is where you will make a roux. Slowly add your flour into the butter/onion mixture while whisking until a tan ball forms.
  • Turn your stove up to medium-high and gently add in your Bay leaf, milk and chicken broth while whisking. Whisk until it looks silky and is at a rolling boil.
  • Leave this on the stove and turn the heat down to medium-low for about 5 minutes stirring occasionally. Remove from the heat, discard Bay leaf, and add 1/4 cup of the sauce into the ricotta mixture. Stir it in.
  • While the roux is cooking, heat up enough water to cover the lasagna noodles in a large pan. Once it is boiling turn it off and remove the water from the stove. Add the noodles and stir so that they don’t stick together.
  • Leave the noodles in the water for 10 minutes. Remove to a clean dishtowel or paper towel and pat dry.
  • While your noodles are in the water, clean up some of the kitchen!
  • For this size recipe, I use a 9×9 glass baking dish, if you are doubling, use a 9×13 inch. Spray your baking dish lightly with cooking oil and also spray a piece of foil to cover the dish.
  • Pour 1/4 cup of the cheese sauce in the bottom and spread it around.
  • Layer the lasagna noodles in one layer. Next, add the ricotta mixture and spread around. Sprinkle some Fontina and add a layer of spinach leaves. Next is the cheese sauce and repeat until complete.
  • On the top sprinkle the rest of the Fontina, Parmesan, and all of the Gorgonzola.
  • Place in a 350-degree oven for 30 minutes. Remove the foil and turn on the broiler for 3-5 minutes until it just starts to brown.
  • Let sit for 15 minutes before serving.
  • Serve with a nice light salad or vegetable, this is a heavy dish.

Kitchen Tools Used:

Pin it here!

Five Cheese & Spinach Lasagna
Five Cheese & Spinach Lasagna

Please follow and like us:
error

What did you think about it?

Follow by Email
Facebook
Facebook
Pinterest
Pinterest
Instagram
RSS
%d bloggers like this: