Creamy Spinach Ricotta Lasagna

I threw together this lasagna on a rainy Tuesday when the fridge was half empty and I had a bag of spinach wilting in the crisper. No tomato sauce, no ground meat, just ricotta, béchamel, and hope. It came out of the oven golden and bubbling, and my skeptical roommate had three slices.

I made this for my sister when she visited last spring, and she sat at the table scraping the corners of the pan long after everyone else had left. She texted me the next week asking for the recipe, which is how I knew it was a keeper.

Ingredients

• Ricotta cheese: The creamy heart of the filling. I learned to drain it in a sieve for ten minutes if its too wet, otherwise the lasagna gets soupy.
• Mozzarella cheese, shredded: Adds stretch and richness. Freshly shredded melts better than the pre-bagged stuff, but both work fine.
• Parmesan cheese, grated: Sharp and salty, it balances the mild ricotta. I always grate extra for the top because thats where it gets crispy.
• Egg: Binds the cheese filling so it holds together when you slice it. Dont skip this or youll have a landslide on your plate.
• Ground nutmeg: A tiny bit makes the whole dish smell like an Italian grandmas kitchen. Too much tastes like Christmas candles.
• Fresh spinach: Wilts down to almost nothing, so dont be alarmed by the pile in your pan. Frozen works too, just squeeze it dry or your lasagna will swim.
• Garlic, minced: Two cloves is enough to make the spinach interesting without overpowering the delicate cheese layers.
• Unsalted butter: The base of the béchamel. I use unsalted so I can control the salt level and not end up with a sauce that tastes like the ocean.
• All-purpose flour: Thickens the béchamel into a velvety coat. Whisk it constantly or youll get lumps that no amount of prayer can fix.
• Whole milk: Makes the béchamel silky and rich. Skim milk will work but it wont taste as luxurious.
• No-boil lasagna noodles: They soften in the oven and save you from a giant pot of boiling water. Just make sure theres enough sauce to hydrate them.

Instructions

Preheat and Prep:

Set your oven to 180°C and grease your baking dish with a little olive oil. This keeps the bottom layer from sticking and makes cleanup less tragic.

Wilt the Spinach:

Heat olive oil in a skillet, toss in the garlic for thirty seconds until it smells like heaven, then add the spinach and watch it shrink. Press out the water with a spatula or your lasagna will be a swamp.

Mix the Cheese Filling:

Combine ricotta, mozzarella, Parmesan, egg, nutmeg, salt, and pepper in a bowl until smooth. Fold in the chopped spinach so every bite has green flecks.

Make the Béchamel:

Melt butter, whisk in flour, cook for a minute, then slowly add milk while whisking like your life depends on it. Season with salt, white pepper, and nutmeg, and keep stirring until it coats the back of a spoon.

Layer the Lasagna:

Spread a thin layer of béchamel on the bottom of the dish, then stack noodles, ricotta-spinach mix, and more béchamel. Repeat until you run out, finishing with noodles, béchamel, and a snowstorm of Parmesan on top.

Bake:

Cover with foil and bake for thirty minutes, then uncover and bake another fifteen to twenty until the top is golden and the edges are bubbling. Let it rest for fifteen minutes before cutting or itll slide apart like a deck of cards.

Save

The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I didnt correct them right away because it felt too good.

Storage and Reheating

Leftovers keep in the fridge for four days and taste even better the next day when the flavors have married. Reheat individual slices in the microwave or the whole thing covered in foil at 160°C for twenty minutes. You can also freeze it before or after baking, just wrap it tight and let it thaw in the fridge overnight.

Swaps and Substitutions

If you want to lighten it up, swap half the ricotta for cottage cheese and use low-fat milk in the béchamel. For a gluten-free version, use gluten-free noodles and swap the flour for a gluten-free blend or cornstarch. You can also add sautéed mushrooms or roasted red peppers to the spinach layer if you want more vegetables or just want to clean out the fridge.

Serving Suggestions

This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or a crusty baguette to mop up any béchamel that escapes onto the plate. A glass of Pinot Grigio or Vermentino cuts through the richness and makes it feel like a special occasion even on a Wednesday.

• Serve with garlic bread if you want to go full carb-on-carb and have no regrets.
• A sprinkle of fresh basil or parsley on top adds color and a hint of freshness.
• Let everyone serve themselves from the pan at the table so they can fight over the corner pieces.

Save

This lasagna has become my go-to when I want to impress without stress. It looks fancy, tastes like you spent all day in the kitchen, and somehow always disappears before dessert.

Recipe FAQ

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before using to avoid excess moisture in the layers.

→ What type of cheese is best for the filling?

A blend of ricotta, mozzarella, and Parmesan creates a creamy, flavorful filling with a good melt and slight bite.

→ How is the béchamel sauce prepared?

Butter and flour are cooked briefly before gradually whisking in milk until thickened, then seasoned with salt, white pepper, and nutmeg.

→ Can this dish be made gluten-free?

Yes, by substituting gluten-free lasagna noodles and using gluten-free flour in the béchamel, it can suit gluten-free diets.

→ What is the recommended baking process?

Bake covered with foil for 30 minutes, then uncovered for 15–20 minutes until golden and bubbling to achieve the perfect texture.