Creamy Spinach and Cheese Lasagna Recipe

Introduction

This creamy spinach and cheese lasagna is a comforting and flavorful twist on a classic favorite. Packed with a rich blend of ricotta, feta, and Parmesan cheeses combined with tender sautéed spinach, it’s perfect for a family dinner or special occasion.

Ingredients

• 200 g fresh spinach
• 2 tsp olive oil
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (2 cups)
• 200 g feta cheese, crumbled (7 oz)
• 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, grated (1 cup)

Instructions

1. Prepare the spinach and cheese mixture: Sauté the spinach in a pan over medium heat until wilted. Drain well to remove excess liquid.
2. Blend: In the same pan, sauté the chopped onion and pressed garlic until fragrant. Combine the onion and garlic with the spinach in a blender or food processor and pulse until smooth.
3. Mix cheeses: Transfer the spinach mixture to a pan on low heat. Add the ricotta, crumbled feta, and half of the Parmesan cheese. Stir gently until creamy and well combined. Remove from heat.
4. Make the béchamel sauce: In a saucepan over medium heat, melt the butter completely. Add 2 tablespoons of flour and whisk continuously for 1–2 minutes to form a smooth paste, cooking out the raw flour taste.
5. Whisk in milk: Gradually add milk in small batches while whisking constantly to avoid lumps. Continue whisking as the sauce heats and thickens, about 3–5 minutes.
6. Season sauce: Stir in salt, freshly grated nutmeg, and black pepper to taste. Adjust seasoning as needed.
7. Preheat oven: Set your oven to 190°C (375°F).
8. Assemble the lasagna: Spread a thin layer of béchamel sauce in a 20 x 35 cm (8 x 12 inch) baking dish to prevent sticking. Add a single layer of lasagna sheets on top.
9. Layer up: Continue layering by alternating lasagna sheets, béchamel, the spinach-cheese mixture, and a sprinkle of Parmesan cheese.
10. Finish the top: For the final layer, place lasagna sheets, cover generously with béchamel sauce, sprinkle with remaining Parmesan, and top with grated mozzarella.
11. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is golden and bubbly.

Tips & Variations

• Use fresh nutmeg for a more aromatic béchamel sauce; ground nutmeg can be used in a pinch.
• For added depth, try mixing in sautéed mushrooms or caramelized onions with the spinach mixture.
• To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking.
• Swap mozzarella for provolone or fontina for a different cheese flavor.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through to maintain crisp edges and creamy layers. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

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 if you squeeze out all excess moisture after thawing. This prevents the lasagna from becoming watery.

Do I need to boil the lasagna sheets before assembling?

No, if you use no-boil sheets, they will cook perfectly in the oven with the moisture from the béchamel sauce. If using regular sheets, you can pre-cook them according to package instructions or ensure there is enough sauce for proper cooking during baking.

Creamy Spinach and Cheese Lasagna Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This creamy spinach and cheese lasagna combines tender layers of fresh spinach blended with a rich mixture of ricotta, feta, and parmesan cheeses, enveloped in silky béchamel sauce and layered with tender lasagna sheets. Baked until golden and bubbly, it creates a comforting Italian-inspired dish perfect for family dinners or special occasions.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 200 g fresh spinach
• 1 onion
• 1 clove garlic, pressed

Cheeses

• 500 g ricotta (2 cups)
• 200 g feta cheese (7 oz), crumbled
• 120 g parmesan (1 cup), divided (half in mixture, half for sprinkling)
• 90 g mozzarella (1 cup), grated

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

Others

• 2 tsp olive oil (for sautéing onion)
• 15 sheets lasagna sheets

Instructions

1. Prepare Spinach-Cheese Mixture: Sauté the baby and regular spinach in a pan until wilted, then drain thoroughly to remove excess moisture.
2. Sauté Onion and Garlic: In the same pan, heat olive oil and sauté the chopped onion and pressed garlic until they become fragrant and translucent.
3. Blend Spinach Mixture: Combine the sautéed onion, garlic, and drained spinach in an electric chopper or blender. Pulse until the mixture is smooth and uniform.
4. Combine Cheeses with Spinach: Over low heat, stir together the blended spinach mixture, ricotta, crumbled feta, and half of the parmesan cheese. Continue stirring gently until well blended and creamy. Remove from heat once combined.
5. Make Béchamel Sauce – Melt Butter: In a saucepan over medium heat, melt the butter completely.
6. Add Flour: Stir in 2 tablespoons of all-purpose flour into the melted butter.
7. Whisk to Form Roux: Whisk continuously for 1-2 minutes to cook the flour and form a smooth paste, removing the raw flour taste.
8. Add Milk Gradually: Slowly pour in the milk a little at a time while whisking constantly to prevent lumps.
9. Heat and Thicken Sauce: Continue whisking the sauce as it heats and thickens, about 3-5 minutes.
10. Season Béchamel: Add salt, freshly grated nutmeg, and black pepper to taste, mixing well.
11. Preheat Oven: Set the oven to 190°C (375°F) to prepare for baking.
12. Assemble Lasagna: In a 20 x 35 cm (8 x 12 inch) baking dish, spread a thin layer of béchamel sauce on the bottom to prevent sticking. Add a layer of lasagna sheets.
13. Build Layers: Alternate layers of béchamel sauce, lasagna sheets, the spinach-cheese mixture, and sprinkle some parmesan cheese. Repeat until ingredients are used, finishing with a top layer of lasagna sheets.
14. Top Layer: Spread a generous layer of béchamel on the final lasagna sheet, sprinkle with remaining parmesan, and grate mozzarella over the top.
15. Bake Covered: Loosely cover the dish with aluminum foil and bake for 30 minutes.
16. Uncover and Brown: Remove foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.

Notes

• Draining the spinach well is crucial to prevent the lasagna from becoming watery.
• Use fresh nutmeg for best flavor in the béchamel sauce.
• Loosely covering the lasagna during the initial bake prevents the top from burning while allowing thorough cooking.
• Allow the lasagna to rest for 10 minutes after baking for easier slicing.
• If the béchamel sauce is too thick, add a little more milk to reach desired consistency.

Keywords: Spinach lasagna, creamy lasagna, vegetarian lasagna, cheese lasagna, baked pasta, Italian comfort food