Go Back
five cheese spinach lasagna recipe

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
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 9x9 glass baking dish, if you are doubling, use a 9x13 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.
Keyword Five cheese and spinach lasagna recipe