"This is quick and easy. I like the three different cheeses." — WIKSCOGG
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1 (12 ounce) package
2 (8 ounce) packages
shredded provolone cheese
creamed cottage cheese
2 (10 ounce) packages
frozen chopped spinach
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.
A bit too much on the cream cheese side for my liking
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.
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!
This recipe produced quite a dense product. It tasted good, but was better (in my opinion) with a drizzle of olive oil and sprinkle of salt.
My husband and I loved this! I would have given it 5 stars, but I think I overdid the bacon and not enough spinach. Next time I will add much more spinach and less bacon. I did cover it with foil to retain moisture.
Awesome! Substitued provolone for mozzarella and added a couple more slices of bacon. My Husband doesn't care for spinach, but he LOVED this recipe. He said it was the best lasagna I had ever made.
The secret to this recipe is to cook it covered with foil to retain moisture. I fiddled with the quanities a bit and used fresh spinach. More cheese, some sour cream. We enjoyed this.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Spinach Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 246
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