Spinach and Ricotta Lasagna

Spinach and ricotta lasagna is a rich, creamy, and comforting vegetarian dish layered with tender pasta, cheesy béchamel, and a flavorful spinach-ricotta filling. It’s perfect for family dinners or meal prepping for the week.

Why You’ll Love This Recipe

• A satisfying meatless main dish
• Easy to make ahead and reheat
• Creamy, cheesy, and packed with spinach
• Freezer-friendly and crowd-pleasing

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Lasagna noodles (regular or no-boil)
• Ricotta cheese
• Frozen or fresh spinach, cooked and drained
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Egg (for binding)
• Garlic, minced
• Onion, chopped
• Olive oil or butter
• Milk
• Flour
• Nutmeg
• Salt and pepper

directions

1. Prepare spinach – Sauté garlic and onion in oil until soft. Add spinach, cook until wilted (if fresh) or heated through (if frozen). Drain excess liquid.
2. Mix filling – Combine ricotta, egg, half the Parmesan, sautéed spinach mixture, and seasoning.
3. Make béchamel – Melt butter, whisk in flour, cook 1–2 minutes. Gradually whisk in milk until smooth. Simmer until thickened. Add nutmeg, salt, and pepper.
4. Assemble lasagna – Spread béchamel in baking dish. Layer noodles, ricotta-spinach filling, mozzarella, and béchamel. Repeat layers. Top with remaining cheeses.
5. Bake – Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 10–15 minutes more until golden and bubbly.
6. Rest and serve – Let sit 10 minutes before slicing.

Servings and timing

• Servings: Serves 6–8
• Prep time: 30 minutes
• Baking time: 40–45 minutes
• Resting time: 10 minutes
• Total time: about 1 hour 30 minutes

Variations

• Add mushrooms: Sautéed mushrooms add depth and texture.
• Use kale or chard: Substitute spinach with other leafy greens.
• Tomato béchamel: Add a few tablespoons of tomato paste to the béchamel.
• Vegan option: Use plant-based ricotta, non-dairy milk, and vegan cheese.

storage/reheating

• Storage: Refrigerate tightly covered for up to 4 days.
• Freezing: Freeze baked or unbaked lasagna for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat slices in oven at 350°F (175°C) or microwave until heated through.

FAQs

1. Can I use fresh spinach?

Yes—just wilt and drain it thoroughly to prevent excess moisture.

2. Do I need to cook no-boil noodles?

No, they cook during baking. Add extra sauce to ensure they soften properly.

3. Can I make it ahead?

Absolutely. Assemble, refrigerate, and bake within 24 hours.

4. What cheeses can I substitute?

Try cottage cheese instead of ricotta or a blend of mozzarella and provolone.

5. How do I prevent watery lasagna?

Squeeze out spinach moisture and allow lasagna to rest before serving.

6. Can I add more vegetables?

Yes—zucchini, bell peppers, or eggplant make great additions.

7. Is béchamel necessary?

It adds creaminess, but you can use marinara or tomato sauce instead.

8. Can I use gluten-free noodles?

Yes, use your preferred gluten-free lasagna noodles and adjust cooking time as needed.

9. Can I bake it in advance and freeze it?

Yes—cool completely, wrap tightly, and freeze.

10. How long should I let it rest?

Let it rest 10–15 minutes before cutting to help it hold its shape.

Conclusion

Spinach and Ricotta Lasagna is a hearty and comforting dish full of flavor and creamy texture. Whether for a family dinner or a make-ahead freezer meal, it delivers satisfaction with every layer. Ready for the final recipe article?

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