Creamy Spinach and Cheese Lasagna Recipe

Introduction

This creamy spinach and cheese lasagna is a comforting, cheesy delight packed with fresh spinach and a blend of rich cheeses. It’s perfect for a cozy family dinner or when you want to impress guests with a wholesome, delicious meal.

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. Step 1: Sauté the spinach in a pan until wilted, then drain well. In the same pan, heat olive oil and sauté the chopped onion and pressed garlic until fragrant.
2. Step 2: Combine the sautéed onion, garlic, and spinach in a blender or food processor and pulse until smooth.
3. Step 3: In a pan over low heat, gently stir together the spinach mixture, ricotta, crumbled feta, and half of the Parmesan cheese until creamy. Remove from heat once blended.
4. Step 4: To make the béchamel sauce, melt butter in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a smooth paste.
5. Step 5: Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens, about 3-5 minutes.
6. Step 6: Season the béchamel with salt, freshly grated nutmeg, and black pepper. Adjust thickness with a little extra milk if needed. You should have about 1 liter (4 cups) of sauce.
7. Step 7: Preheat your oven to 190°C (375°F). Lightly spread a thin layer of béchamel sauce on the bottom of a 20 x 35 cm (8 x 12 in) baking dish to prevent sticking.
8. Step 8: Layer the lasagna sheets over the béchamel. Then alternate layers of béchamel, the spinach-cheese mixture, and a sprinkle of Parmesan. Repeat until ingredients are used, finishing with a final layer of lasagna sheets.
9. Step 9: Top the final layer with béchamel sauce, the remaining Parmesan, and grated mozzarella.
10. Step 10: Cover the dish 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

• Drain the spinach thoroughly to avoid excess moisture that can make the lasagna watery.
• Use fresh nutmeg for a more intense flavor in the béchamel sauce.
• For a vegetarian version, ensure the Parmesan used is free from animal rennet.
• Add a pinch of red pepper flakes to the spinach mixture for a subtle kick.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the oven at 175°C (350°F) until warmed through, about 15-20 minutes. You can also freeze the lasagna 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, you can substitute frozen spinach. Make sure to thaw it completely and squeeze out as much moisture as possible before using to prevent a watery lasagna.

Do I need to boil the lasagna sheets before assembling?

If you are using no-boil lasagna sheets, you can use them directly. For traditional dried lasagna sheets, it’s best to boil them before layering to ensure tender results.

Creamy Spinach and Cheese Lasagna Recipe

Print Recipe

★★★★★

4.8 from 763 reviews

This Creamy Spinach and Cheese Lasagna is a rich, comforting Italian classic with layers of tender pasta, a luscious spinach and cheese filling, and a smooth béchamel sauce, all baked to golden perfection. Perfect for a hearty family meal, this recipe combines fresh spinach, ricotta, feta, Parmesan, and mozzarella cheeses to create an irresistibly creamy and cheesy texture with a delicate balance of flavors.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach and Cheese Mixture

• 200 g fresh spinach
• 2 tsp olive oil (for sautéing the onion)
• 1 onion, chopped
• 1 clove garlic, pressed
• 500 g ricotta (2 cups)
• 200 g feta cheese (7 oz), crumbled
• 60 g Parmesan (1/2 cup), grated (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
• 60 g Parmesan (1/2 cup), grated (half for sprinkling)

Assembly

• 15 sheets lasagna sheets
• 90 g mozzarella (1 cup), grated

Instructions

1. Prepare Spinach: Sauté a mix of baby and regular spinach in a pan until wilted, then drain well to remove excess water.
2. Sauté Onion and Garlic: In a skillet, heat olive oil and sauté chopped onion and pressed garlic until fragrant and translucent.
3. Blend Spinach Mixture: Combine the sautéed onion, garlic, and drained spinach in an electric chopper or blender. Pulse until smooth.
4. Mix Cheese Filling: In a pan over low heat, gently combine the spinach mixture with ricotta, crumbled feta, and half of the grated Parmesan. Stir until creamy and blended. Remove from heat.
5. Make Béchamel Sauce – Melt Butter: In a saucepan over medium heat, melt butter completely.
6. Add Flour: Add 2 tablespoons of flour to the melted butter and whisk continuously for 1-2 minutes to form a smooth paste, cooking out the raw flour taste.
7. Add Milk Gradually: Slowly pour in milk while continuously whisking to avoid lumps.
8. Heat and Thicken: Continue whisking as sauce heats, thickening over 3-5 minutes until smooth and creamy.
9. Season Sauce: Add salt, freshly grated nutmeg, and black pepper to taste, stirring to combine.
10. Prepare Remaining Béchamel: Mix the remaining flour with butter and milk as described until you have about 1 liter (4 cups) of béchamel sauce. Adjust thickness with extra milk if necessary and season with nutmeg.
11. Preheat Oven: Preheat the oven to 190°C (375°F).
12. Assemble Lasagna – Base Layer: Spread a thin layer of béchamel sauce on the bottom of a 20 x 35 cm (8 x 12 inch) baking dish to prevent sticking. Add a layer of lasagna sheets on top.
13. Add Remaining Layers: Alternate layers of béchamel sauce, lasagna sheets, spinach-cheese mixture, and a sprinkle of Parmesan. Repeat until ingredients are used.
14. Final Layer: On the final layer, place lasagna sheets, spread béchamel sauce generously, sprinkle Parmesan, and top with grated mozzarella.
15. Bake Covered: Cover the dish loosely with foil and bake for 30 minutes.
16. Finish Baking Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Notes

• Drain the sautéed spinach very well to prevent excess moisture in the lasagna.
• Use fresh nutmeg for best flavor in the béchamel sauce.
• Covering the dish while baking prevents the cheese from burning and helps the lasagna cook evenly.
• Let the lasagna rest for 10 minutes after baking before serving to allow it to set for easier slicing.
• If you prefer, you can substitute fresh spinach with frozen, but be sure to thaw and drain thoroughly.

Keywords: spinach lasagna, cheese lasagna, creamy spinach lasagna, vegetarian lasagna, béchamel sauce recipe, Italian comfort food