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Creamy Spinach and Cheese Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/creamy-spinach-and-cheese-lasagna-recipe/