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
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
- Prepare Spinach: Sauté a mix of baby and regular spinach until wilted, then drain well to remove excess water.
- Sauté Onion and Garlic: Heat olive oil in a pan over medium heat, sauté the chopped onion and pressed garlic until fragrant and translucent.
- Blend Spinach Mixture: Combine the sautéed onion, garlic, and spinach in a blender or food processor and pulse until smooth.
- 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.
- Make Béchamel Sauce – Melt Butter: Melt butter in a saucepan over medium heat completely.
- Add Flour: Stir in 2 tablespoons of flour into the melted butter.
- Whisk Flour Paste: Whisk constantly for 1-2 minutes to form a smooth roux and cook out raw flour taste.
- Pour Milk Gradually: Slowly add milk while whisking continuously to prevent lumps forming.
- Heat and Thicken: Continue whisking as the sauce heats and thickens, about 3-5 minutes.
- Season Béchamel: Add salt, freshly grated nutmeg, and black or white pepper to taste, stirring well.
- Preheat Oven: Preheat the oven to 190°C (375°F).
- 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.
- Alternate Layers: Continue layering lasagna sheets, béchamel sauce, the spinach-cheese mixture, and sprinkle parmesan over each layer.
- Final Layer: Top with lasagna sheets, spread a generous amount of béchamel, sprinkle remaining parmesan, and finish with grated mozzarella cheese.
- Bake Covered: Cover loosely with foil and bake for 30 minutes.
- 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
