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Spinach and Ricotta Lasagna

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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.

Ingredients

Scale
  • Lasagna noodles (regular or no-boil)
  • 1 ½ cups ricotta cheese
  • 1 lb frozen or fresh spinach, cooked and drained
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tbsp olive oil or butter
  • 2 cups milk
  • 2 tbsp all-purpose flour
  • ⅛ tsp ground nutmeg
  • Salt and pepper to taste

Instructions

  1. Sauté garlic and onion in oil until soft. Add spinach and cook until wilted (if fresh) or heated through (if frozen). Drain well.
  2. In a bowl, mix ricotta, egg, half of the Parmesan, the spinach mixture, salt, and pepper.
  3. To make béchamel, melt butter in a saucepan, add flour and cook for 1–2 minutes. Gradually whisk in milk until smooth. Simmer until thickened. Stir in nutmeg, salt, and pepper.
  4. Preheat oven to 375°F (190°C). Spread a layer of béchamel in a baking dish.
  5. Layer noodles, ricotta-spinach mixture, mozzarella, and béchamel. Repeat layers, ending with noodles and topping with béchamel and remaining cheeses.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
  7. Let rest for 10 minutes before serving.

Notes

  • Use no-boil noodles for convenience; just add extra béchamel to ensure they soften.
  • Drain spinach thoroughly to avoid watery lasagna.
  • Let lasagna rest before cutting for cleaner slices.
  • Freezes well baked or unbaked.

Nutrition

Keywords: spinach lasagna, ricotta lasagna, vegetarian lasagna, baked pasta, make-ahead dinner

Find it online: https://yumcove.com/spinach-and-ricotta-lasagna/