Creamy Spinach and Cheese Lasagna Recipe

Introduction

This Creamy Spinach and Cheese Lasagna is a delightful vegetarian twist on a classic favorite. Layers of tender lasagna sheets are filled with a rich spinach and cheese mixture, topped with a smooth béchamel sauce and melted mozzarella for a comforting, flavorful meal.

Ingredients

• 200 g fresh spinach
• 2 tsp olive oil (for sautéing the onion)
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (about 2 cups)
• 200 g feta cheese (7 oz), crumbled
• 120 g Parmesan (1 cup), divided
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 liter milk (4 cups)
• ½ tsp black pepper
• 1 tsp salt
• ¼ tsp freshly grated nutmeg
• 15 lasagna sheets
• 90 g mozzarella (1 cup), grated

Instructions

1. Step 1: Sauté the spinach in a pan until wilted, then drain well to remove excess moisture.
2. Step 2: In a separate pan, heat olive oil and sauté the onion and garlic until fragrant and soft.
3. Step 3: Combine the cooked spinach, sautéed onion, and garlic in a blender or food processor. Pulse until smooth.
4. Step 4: Transfer the spinach mixture to a pan over low heat. Add ricotta, crumbled feta, and half of the Parmesan cheese. Stir gently until creamy and well combined, then remove from heat.
5. Step 5: To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in 2 tablespoons of flour and whisk continuously for 1-2 minutes to form a smooth paste.
6. Step 6: Gradually add the milk while whisking constantly to prevent lumps. Continue whisking as the sauce thickens, about 3-5 minutes.
7. Step 7: Season the béchamel with salt, freshly grated nutmeg, and black pepper to taste. Make sure you have about 1 liter (4 cups) of sauce.
8. Step 8: Preheat your oven to 190°C (375°F).
9. Step 9: Spread a thin layer of béchamel sauce in a 20 x 35 cm (8×12 in) baking dish to prevent sticking. Lay down a layer of lasagna sheets.
10. Step 10: Build the lasagna by alternating layers of lasagna sheets, béchamel sauce, spinach-cheese mixture, and a sprinkle of Parmesan cheese.
11. Step 11: For the final layer, top with lasagna sheets, spread with béchamel, sprinkle remaining Parmesan, and finish with grated mozzarella.
12. Step 12: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the spinach mixture.
• Use fresh nutmeg whenever possible for the best aroma in the béchamel sauce.
• Try substituting part of the ricotta with cottage cheese for a lighter texture.
• Allow the lasagna to rest for 10 minutes after baking to make slicing easier.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the lasagna before baking; thaw overnight in the fridge and bake as directed, adding extra baking time if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to thaw it completely and squeeze out all excess water before using to avoid a watery filling.

Do I need to boil the lasagna sheets before assembling?

This recipe works best with no-boil or oven-ready lasagna sheets. If using regular sheets, pre-cook them according to package instructions before layering.

Creamy Spinach and Cheese Lasagna Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

A rich and creamy spinach and cheese lasagna featuring layers of sautéed spinach blended with ricotta, feta, and Parmesan cheeses, combined with a smooth béchamel sauce and topped with mozzarella for a golden, bubbly finish. Perfectly baked to create a comforting and flavorful Italian-inspired dish.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach-Cheese Mixture

• 200 g fresh spinach
• 2 tsp olive oil (for sautéing)
• 1 onion, chopped
• 1 clove garlic, pressed
• 500 g ricotta (about 2 cups)
• 200 g feta cheese, crumbled (7 oz)
• 120 g Parmesan cheese (1 cup), divided: half for mixture, half for sprinkling

Béchamel Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 liter milk (4 cups)
• ½ tsp black pepper
• 1 tsp salt
• ¼ tsp freshly grated nutmeg

Assembly

• 15 sheets lasagna sheets
• 90 g grated mozzarella (1 cup)

Instructions

1. Prepare Spinach: Sauté a mix of baby and regular spinach in olive oil until wilted. Drain well to remove excess moisture.
2. Sauté Onion and Garlic: In the same pan, sauté chopped onion and pressed garlic until fragrant and soft, about 3-5 minutes.
3. Blend Mixture: Combine the sautéed spinach, onion, and garlic in an electric chopper or blender. Pulse until the mixture is smooth and well combined.
4. Mix Cheeses: In a pan over low heat, combine the spinach mixture with ricotta, crumbled feta, and half of the Parmesan cheese. Stir gently until creamy and well blended. Remove from heat.
5. Make Béchamel Sauce – Melt Butter: In a saucepan over medium heat, melt the butter completely.
6. Add Flour: Add 2 tablespoons of all-purpose flour to the melted butter.
7. Whisk Flour and Butter: Whisk continuously for 1-2 minutes to create a smooth paste, cooking out the raw flour flavor.
8. Pour Milk Gradually: Slowly pour in the milk a little at a time while whisking constantly to prevent lumps.
9. Heat and Thicken: Continue whisking as the sauce heats and thickens, about 3-5 minutes.
10. Season Béchamel: Add salt, freshly grated nutmeg, and black pepper to taste. Stir well to combine.
11. Preheat Oven: Preheat your oven to 190°C (375°F).
12. Assemble Lasagna – First Layer: In a 20 x 35 cm (8×12 in) baking dish, spread a thin layer of béchamel sauce to prevent sticking. Place a layer of lasagna sheets on top.
13. Add Layers: Alternate layers of lasagna sheets, béchamel sauce, the spinach-cheese mixture, and a sprinkle of Parmesan cheese. Repeat until ingredients are used up.
14. Final Layer: Top with lasagna sheets, a generous layer of béchamel sauce, a final sprinkle of Parmesan cheese, and grated mozzarella.
15. Bake Covered: Cover the baking dish loosely with foil and bake for 30 minutes.
16. Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.

Notes

• Ensure spinach is well drained to avoid watery lasagna.
• Use freshly grated nutmeg for best flavor in béchamel sauce.
• You can prepare the béchamel sauce in advance and reheat gently before assembly.
• Covering the lasagna during initial baking prevents the top from drying out.
• Let the lasagna rest for 10 minutes after baking to set before slicing.

Keywords: spinach lasagna, creamy spinach cheese lasagna, vegetarian Italian lasagna, béchamel lasagna recipe