Four Cheese Spinach Lasagna with White Sauce

A piece of Four Cheese Spinach Lasagna on a white dinner plate.

Submitted by: Donna Pizzoferrato of Richmond, Ohio


  • 1-2 cups Parmesan cheese
  • 1-2 cups Mozzarella cheese
  • 1-2 cups Romano cheese
  • 2 lbs Ricotta cheese
  • 1 10 oz package fresh or frozen spinach, cooked and drained
  • 3-4 carrots, grated
  • Salt and pepper
  • 2 Tbs parsley
  • 2 eggs
  • 1 box lasagna noodles

Ingredients for Sauce:

  • 2 sticks butter
  • 2 cups heavy cream
  • 2 cups parmesan cheese


  1. While noodles are boiling mix ricotta, eggs, parsley, and some salt and pepper.
  2. Set aside.
  3. Melt butter in a pot, add cheese and slowly add cream.
  4. Stir continuously over medium heat until smooth.
  5. Keep warm.
  6. In a buttered 9x 13″ pan, dab sauce, put a layer of noodles, spread some ricotta mix over noodles.
  7. Sprinkle some spinach, carrots, Romano, Parmesan, and Mozarella cheeses.
  8. Repeat 2 more times, having the top layer be noodles.
  9. Top with sauce, Romano, Parmesan, and Mozzarella.
  10. Cover and bake at 350 for 35 – 40 minutes.
  11. Let stand 10 – 15 minutes before serving.

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