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Spinach lasagna layered with golden baked cheese on top
Creamy spinach lasagna with soft ricotta and freshly grated Parmesan cheese

Creamy Spinach and Ricotta Lasagna

Author: Flavelo
Recipes Main Courses

This green lasagna evokes the flavors of the Emilia-Romagna region but in a lighter, vegetarian form. The freshness of spinach, creaminess of ricotta, and the soft embrace of béchamel create the layers. The key is managing the water content of the spinach: if done right, the layers are distinct, and the pasta doesn't swim in liquid. An elegant yet homey dish that looks best straight from the oven.

🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large skillet (for spinach)
  • Saucepan (for béchamel)
  • Baking dish (approx 9x13 inch)
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

For the filling, sauté the chopped onion in olive oil. Add the spinach and wilt it down.

Tip: If using frozen, thaw and squeeze dry thoroughly.
2 ✓

Squeeze out liquid from the spinach! Chop roughly, mix with ricotta, crushed garlic, salt, and pepper.

Tip: Removing excess water is crucial for the pasta's texture.
3 ✓

For the béchamel, melt the butter, whisk in the flour (don't brown it), then gradually pour in the milk, whisking constantly.

Tip: Hot roux + cold milk helps prevent lumps.
4 ✓

Cook until thickened, season with salt, pepper, and grated nutmeg.

Tip: Nutmeg highlights the flavor of creamy sauces.
5 ✓

Layer: little béchamel on the bottom, noodles, spinach-ricotta mix, béchamel, Parmesan. Repeat until ingredients are used.

Tip: Keep noodles away from the very edge of the pan to prevent hardening.
6 ✓

Top with final noodles, remaining béchamel, and the shredded mozzarella.

Tip: Cheese on top browns beautifully and protects the pasta.
7 ✓

Bake at 350°F (180°C) for 35-40 minutes until golden brown. Let rest 15 minutes before cutting.

Tip: Resting allows the sauce to set for clean slices.

Recipe FAQ

Why is the lasagna runny?
You didn't squeeze enough water out of the spinach, or you cut into it while piping hot. Lasagna must rest for 15-20 minutes after baking to set.
Do I need to boil the noodles?
Most oven-ready lasagna noodles don't need pre-boiling as they soften in the moisture of the béchamel. Check the box!

Ingredients

  • 1 box Lasagna noodles (oven-ready/no-boil)
  • 1 lb Fresh spinach (or frozen leaf spinach)
  • 8 oz Ricotta cheese
  • 1 cup Grated Parmesan cheese
  • 2 cups Mozzarella cheese (shredded)
  • 1 medium Yellow onion
  • 2 cloves Garlic
  • 2.5 cups Milk
  • 4 tbsp Butter
  • 0.3 cup All-purpose flour
  • 2 tbsp Olive oil
  • 1 pinch Nutmeg
  • 1 tsp Salt and pepper