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Cheesy Spinach Lasagna

SUBMITTED BY: WIKSCOGG      PHOTO BY: Cassie

"This is quick and easy. I like the three different cheeses."
PREP TIME  25 Min
COOK TIME  30 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (12 ounce) package lasagna noodles
  • 2 (8 ounce) packages cream cheese
  • 2 eggs
  • 2 cups shredded provolone cheese
  • 1/2 cup creamed cottage cheese
  • 6 slices bacon
  • 1 dash garlic powder
  • 2 (10 ounce) packages frozen chopped spinach

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
  4. In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
  5. Cover and bake in a preheated oven for 30 minutes or until heated through.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2004 by STARRLITE921
This is sooooo good! I used fat free ricotta instead of cottage cheese, and turkey bacon instead of regular bacon. I also used low fat cream cheese. It turned out excellent, I will DEFINITELY make it again!

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2005 by KARISSAM
Yummy! I really enjoyed this recipe. I do suggest adding lots more spinach (add at least one or 2 boxes). I think it would be wonderful with a white sauce like alfredo, to make it a little more creamy. Maybe some mushrooms too.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2005 by DARLA C.
Very good. I used no-boil pasta which made it so quick to put together, and it came out great. Also, instead of straight provolone, I subbed a three cheese Italian blend of provolone, parmesean, and mozzerella.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 419

  • Total Fat: 29g
  • Cholesterol: 102mg
  • Sodium: 490mg
  • Total Carbs: 24.2g
  •     Dietary Fiber: 2.4g
  • Protein: 17g

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