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Spinach lasagne layered, with golden brown baked cheese on top
Creamy spinach lasagne with soft ricotta and freshly grated Parmesan cheese.

Spinach lasagne

Author: Flavelo
Recipes Main Courses

This green lasagne evokes the flavours of the Emilia-Romagna region, but in a lighter, vegetarian form. The freshness of the spinach, the creaminess of the ricotta, and the soft embrace of the béchamel make up the layers. The key is managing the water content of the spinach: if you do it right, the layers separate beautifully, and the pasta doesn't swim in liquid. An elegant, yet homely dish that is most beautiful when taken out of the oven.

🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large frying pan (for spinach)
  • Saucepan (for béchamel)
  • Baking dish (approx. 20x30 cm)
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

For the spinach ragout, sauté the chopped onion in the oil. Toss in the spinach and wilt it until it collapses.

Tip: If using frozen, defrost and squeeze thoroughly.
2 ✓

Squeeze out the spinach juice! Chop coarsely, mix with the ricotta, crushed garlic, salt, and pepper.

Tip: Removing water is the most important step for the texture of the pasta.
3 ✓

For the béchamel, melt the butter, stir in the flour (do not brown), then gradually pour in the milk, stirring constantly with a whisk.

Tip: The hot roux + cold milk combination helps prevent lumps.
4 ✓

Cook the sauce until thick, season with salt, pepper, and grated nutmeg.

Tip: Nutmeg brings out the flavour of milky creams.
5 ✓

Layer: a little béchamel on the bottom of the tin, then pasta sheet, then spinach ricotta, then béchamel, then Parmesan. Repeat until used up.

Tip: The pasta shouldn't touch the side of the tin, as it can get hard.
6 ✓

Finish the top with pasta, béchamel, and torn mozzarella.

Tip: The cheese on top bakes to a beautiful red and protects the pasta from drying out.
7 ✓

Bake at 180°C for approx. 35-40 minutes until golden brown. Rest for 15 minutes before cutting.

Tip: During resting, the sauce sets, and you can cut beautiful squares.

Recipe FAQ

Why did the lasagne become runny?
You didn't squeeze enough water out of the spinach, or you cut it whilst hot. Lasagne must be rested for 15-20 minutes after baking so the layers solidify.
Do I need to cook the pasta?
Most shop-bought lasagne sheets are ready to bake and do not need pre-cooking, as they soften in the moisture of the béchamel. Check the box!

Ingredients

  • 1 box Lasagne sheets (durum)
  • 500 g Fresh spinach (or frozen leaf)
  • 250 g Ricotta cheese
  • 100 g Grated Parmesan
  • 200 g Mozzarella cheese
  • 1 head Onion
  • 2 cloves Garlic
  • 600 ml Milk
  • 50 g Butter
  • 50 g Plain flour
  • 2 tbsp Olive oil
  • 1 pinch Nutmeg
  • 1 tsp Salt, pepper