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Creamy Spinach and Cheese Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

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