Five Star Vegetarian Spinach Lasagna

 Vegetarian Spinach Lasagna

1 box Lasagna Pasta cooked
****(Make Gluten-Free Use Spaghetti Squash)*****
Marinara sauce (recipe in this blog)

2 pkgs frozen chopped spinach (Thaw in microwave or over night in frig. Drain all of the water. Use a clean kitchen towel to squeeze out the excess water. If you eliminate this step, it will make your lasagna watery.)

Cheese Mixture:
4 Cups Mozzarella Cheese shredded
1 Cup Manchego Cheese
1  1/2 C grated Parmesan (reserve 1/2 cup for spinach mixture)
1 large container small curd cottage cheese (may substitute ricotta)
1 Cup Romano cheese
1 Cup asiago Cheese
4 Tablespoons Herb & Spice Mixture (recipe in this blog) {reserve 1 Tablespoon for Spinach Mixture}
1 lb fresh Mozzarella cheese (slice with serrated knife)
1 pkg sliced provolone

In large bowl" Mix all of the shredded, grated, and cottage cheese with 3 Tablespoons of Herb & Spice Mixture. Mix 1/2 cup of Parmesan Cheese and 1 Tablespoon of Herb & Spice Mixture with spinach.

Assemble: In Lasagna Pan (13x9): Coat bottom of pan  lightly with Marina Sauce (1/4 Cup): Alternate Pasta, Sliced Mozzarella, 1/2 of the spinach, Sauce, Provolone, Cheese Mixture, Sauce, Pasta. Repeat. Finish the Top of  lasagna with last layer of  Pasta, Cheese Mixture, Sauce. Bake in 350 F Preheated Oven for 45 to 60 minutes. TIP: Line cookie sheet with foil or parchment paper to prevent lasagna from boiling over in your oven. TRY using ground turkey or ground beef  in the sauce to make a meat and spinach lasagna OR just add the meat to the sauce to make a meat lasagna. Received 5 stars from taste testers. ENJOY!