Creamy Spinach and Cheese Lasagna Recipe

Introduction

This creamy spinach and cheese lasagna is a comforting, flavorful dish perfect for family dinners or special occasions. Layers of tender spinach, rich cheeses, and smooth béchamel sauce combine to create a deliciously satisfying meal.

Ingredients

• 200 g fresh spinach
• 2 tsp olive oil
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (about 2 cups)
• 200 g crumbled feta cheese (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 sheets lasagna
• 90 g grated mozzarella (1 cup)

Instructions

1. Step 1: Sauté the spinach in a pan until wilted, then drain well to remove excess moisture.
2. Step 2: In the same pan, heat olive oil and sauté the onion and garlic until fragrant.
3. Step 3: Combine the sautéed onion and garlic with the spinach in a blender or food processor and pulse until smooth.
4. Step 4: In a pan over low heat, mix the spinach puree with ricotta, crumbled feta, and half of the Parmesan cheese. Stir gently until creamy, then remove from heat.
5. Step 5: To make the béchamel sauce, melt the butter in a saucepan over medium heat.
6. Step 6: Add 2 tablespoons of flour to the melted butter and whisk continuously for 1-2 minutes to cook out the raw flour taste.
7. Step 7: Gradually pour in the milk while whisking constantly to prevent lumps.
8. Step 8: Continue whisking as the sauce thickens over 3-5 minutes. Season with salt, nutmeg, and pepper to taste.
9. Step 9: Preheat your oven to 190°C (375°F).
10. Step 10: In a 20 x 35 cm (8 x 12 inch) baking dish, spread a thin layer of béchamel sauce to prevent sticking. Add a layer of lasagna sheets on top.
11. Step 11: Layer the dish by alternating lasagna sheets, béchamel, the spinach-cheese mixture, and a sprinkle of Parmesan until ingredients are used, reserving some for the top.
12. Step 12: Finish with a top layer of lasagna sheets, a generous spread of béchamel, sprinkled Parmesan, and grated mozzarella.
13. Step 13: Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the spinach mixture.
• Use fresh nutmeg for a more aromatic béchamel sauce.
• If you prefer, substitute part of the ricotta with cottage cheese for a lighter texture.
• Make ahead by assembling the lasagna a day before and baking it when ready.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through or microwave individual portions covered to retain moisture.

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. Be sure to thaw and squeeze out all excess water before using to avoid a watery lasagna.

Do I need to boil the lasagna sheets before assembling?

If you are using no-boil or oven-ready lasagna sheets, you can use them directly. Otherwise, it’s best to boil regular lasagna sheets until al dente before layering.

Creamy Spinach and Cheese Lasagna Recipe

---

★★★★★

4.5 from 121 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Creamy Spinach and Cheese Lasagna is a deliciously comforting Italian-inspired dish featuring layers of tender lasagna sheets, a rich spinach and cheese mixture, and a smooth homemade béchamel sauce. Baked to golden perfection with mozzarella and parmesan on top, this recipe offers a perfect blend of creamy textures and savory flavors ideal for a family dinner or special occasion.

---

Ingredients

Scale 1x2x3x

Spinach and Cheese Mixture

• 200 g fresh spinach
• 2 tsp olive oil (for sautéing the onion)
• 1 onion
• 1 clove garlic, pressed
• 500 g ricotta (2 cups)
• 200 g feta cheese, crumbled (7 oz)
• 60 g parmesan (½ cup) (half for mixture)

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 & Topping

• 15 sheets lasagna sheets
• 60 g parmesan (½ cup) (for sprinkling)
• 90 g mozzarella, grated (1 cup)

---

Instructions

1. Prepare Spinach: Sauté a mix of baby and regular spinach until wilted, then drain well to remove excess water.
2. Sauté Onion and Garlic: Heat olive oil in a pan over medium heat, sauté the chopped onion and pressed garlic until fragrant and translucent.
3. Blend Spinach Mixture: Combine the sautéed onion, garlic, and spinach in a blender or food processor and pulse until smooth.
4. Mix Cheese Filling: In a pan over low heat, gently combine the spinach blend with ricotta, crumbled feta, and half the parmesan cheese until creamy, then remove from heat.
5. Make Béchamel Sauce – Melt Butter: Melt butter in a saucepan over medium heat completely.
6. Add Flour: Stir in 2 tablespoons of flour into the melted butter.
7. Whisk Flour Paste: Whisk constantly for 1-2 minutes to form a smooth roux and cook out raw flour taste.
8. Pour Milk Gradually: Slowly add milk while whisking continuously to prevent lumps forming.
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 or white pepper to taste, stirring well.
11. Preheat Oven: Preheat the oven to 190°C (375°F).
12. Start Layering: In a 20×35 cm (8×12 inch) baking dish, spread a thin layer of béchamel sauce to prevent sticking, then add a layer of lasagna sheets.
13. Alternate Layers: Continue layering lasagna sheets, béchamel sauce, the spinach-cheese mixture, and sprinkle parmesan over each layer.
14. Final Layer: Top with lasagna sheets, spread a generous amount of béchamel, sprinkle remaining parmesan, and finish with grated mozzarella cheese.
15. Bake Covered: Cover loosely with foil and bake for 30 minutes.
16. Bake Uncovered: Remove foil and bake for another 10-15 minutes until the top is golden and bubbly.

Notes

• Ensure spinach is well-drained to prevent excess moisture from making the lasagna watery.
• For extra flavor, consider adding a pinch of nutmeg to the cheese mixture as well.
• Allow the baked lasagna to rest for 10 minutes before serving to set properly.
• You can prepare the béchamel sauce in advance and reheat gently before layering.
• Use fresh mozzarella if possible for the best melting results.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: Creamy Spinach Lasagna, Cheese Lasagna, Vegetarian Lasagna, Spinach Recipes, Béchamel Sauce, Italian Recipe