Creamy Spinach and Cheese Lasagna Recipe
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.
- 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
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
- Prepare Spinach: Sauté a mix of baby and regular spinach in a pan until wilted, then drain well to remove excess water.
- Sauté Onion and Garlic: In a skillet, heat olive oil and sauté chopped onion and pressed garlic until fragrant and translucent.
- Blend Spinach Mixture: Combine the sautéed onion, garlic, and drained spinach in an electric chopper or blender. Pulse until smooth.
- 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.
- Make Béchamel Sauce – Melt Butter: In a saucepan over medium heat, melt butter completely.
- 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.
- Add Milk Gradually: Slowly pour in milk while continuously whisking to avoid lumps.
- Heat and Thicken: Continue whisking as sauce heats, thickening over 3-5 minutes until smooth and creamy.
- Season Sauce: Add salt, freshly grated nutmeg, and black pepper to taste, stirring to combine.
- 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.
- Preheat Oven: Preheat the oven to 190°C (375°F).
- 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.
- Add Remaining Layers: Alternate layers of béchamel sauce, lasagna sheets, spinach-cheese mixture, and a sprinkle of Parmesan. Repeat until ingredients are used.
- Final Layer: On the final layer, place lasagna sheets, spread béchamel sauce generously, sprinkle Parmesan, and top with grated mozzarella.
- Bake Covered: Cover the dish loosely with foil and bake for 30 minutes.
- 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
